ISBN: 9781933392004 Year Added to Catalog: 2006 Book Format: Paperback Book Art: 75 Recipes, Resources, Index Number of Pages: 376 pages Book Publisher: Chelsea Green Publishing Old ISBN: 1933392002 Release Date: March 8, 2006 Web Product ID: 225
"Fired by the abuses of modern industrialism, this poet-chef tells her life story as a vision-quest for a world of harmony and connectedness, which she finds in the voices of traditional cultures past and present, condensed in poems, myths, foods, feasts and fasts, tuned to the rhythm of the seasons. As we follow her lunar calendar from Hunger Moon to Wolf Moon, we discover in recipes for Nettle Soup, Sourdough Crackers, Yarrow Ale, new uses and new meanings in the gifts of earth and sea. Meanings multiply in a work that is not a quick bite, but a vertical tasting to be savored slowly."
—Betty Fussell, author of The Story of Corn and My Kitchen Wars, A Memoir
"Full Moon Feast is the perfect title for this surprising and ultimately hopeful book. It is full of fascinating information and lived wisdom about the plants and animals, fish and birds we consume and how we are misusing the planet we share with them. Prentice assigns a collage of traditional names to the thirteen moons of the lunar year, then leads the reader through the seasons, using ideas the moon's names suggest to introduce a rich stew of fascinating food lore topped off by recipes that illustrate the chapter's themes. Like a memorable meal, Full Moon Feast is convivial, stimulating, comforting, at times piquant, and always deeply satisfying. A feast indeed!"
—Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader
"Jessica Prentice's far-ranging culinary explorations bring us back to the rhythms of seasonal being. Drawing upon mythology, history, and contemporary struggles, Full Moon Feast reminds us of ancient cultural wisdom, encourages us to deepen our connections to the sources of our food, and invites us to make these seasonal rhythms our own."
—Sandor Katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods