By David A. Cleveland
This e-book is an interdisciplinary primer on serious considering and powerful motion for the way forward for our international agrifood process, in line with an knowing of the system’s organic and sociocultural roots. Key elements of the publication are an intensive research of the assumptions underlying varied views on difficulties concerning nutrition and agriculture around the globe and a dialogue of other strategies. David Cleveland argues that combining chosen points of small-scale conventional agriculture with glossy medical agriculture may also help stability our organic desire for foodstuff with its environmental impact—and proceed to meet cultural, social, and mental wishes on the topic of food.
Balancing on a Planet relies on Cleveland’s learn and fascinating educating approximately foodstuff and agriculture for greater than 3 a long time. it's a device to assist scholars, school, researchers, and readers comprehend debates in regards to the present difficulty and choices for the longer term.
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Extra info for Balancing on a Planet: The Future of Food and Agriculture
Serve immediately. You can serve this dish as a meal by itself or dish out into smaller portions to serve with other Chinese side dishes. Preparation Time: 20 minutes Cooking Time: 15 minutes Serves 4 Cooking oil 1 Tbsp Sesame oil 1/2 Tbsp Dried scallops 2, soaked, drained and shredded; reserve water to add to chicken stock Sesame paste 70 g (21/2 oz), mixed with 4 Tbsp chicken stock Chinese cooking wine (Shaoxing) 1 Tbsp Fresh chicken stock (page 20) 750 ml (24 fl oz / 3 cups) White sesame seeds 1 Tbsp, toasted Peanuts 1 Tbsp, finely ground Fresh egg noodles 450 g (1 lb) Chopped spring onion (scallion) 1 Tbsp Chopped coriander leaves (cilantro) 1 Tbsp Chilli Paste Dried chillies 3, seeded, soaked and sliced Red chilli 1, seeded and sliced Bird’s eye chillies (cili padi) 2, seeded and sliced Garlic 3 cloves, peeled and chopped Sauce Light soy sauce 3 Tbsp Dark soy sauce 1/2 Tbsp Black vinegar 1/2 Tbsp Sugar 1 tsp Salt 3/4 tsp 1.
Add 3 Tbsp chilli paste, mix well and add prawns and chicken. Stir-fry until prawns and chicken change colour. 4. Add bean curd and tomato. When tomato is softened, add noodles and stirfry for over medium heat for a few minutes. Add combined sauce ingredients and mix well. 5. Make a well in the centre of the noodles and add beaten egg, scrambling the egg evenly until cooked through. Add bean sprouts, red chilli and spring onion, and stir-fry for a few seconds. 6. Squeeze kalamansi juice over noodles, mix well and serve immediately; garnish as desired.
Make a well in the centre. Add egg and stir a little. Add water, one-third at a time, mix and knead well to form a small ball of dough. Leave to rest for 30 minutes, covered with a damp tea towel. 3. Prepare chicken and mushroom soup. Season chicken with salt and pepper and set aside. Season mushrooms with salt, sesame oil, sugar and pepper and set aside. 4. Heat oil in a large wok and lightly brown shallots and garlic. Add mushrooms and cook for a few minutes. Add cloud ear fungus and stir-fry for another minute.
Balancing on a Planet: The Future of Food and Agriculture by David A. Cleveland