If I were asked to name the one group that has most influenced the way we eat today, my answer would be Oldways. It would certainly not be the nutrition establishment, which, in 1988, the year Dun Gifford thought up Oldways, was still promoting the politically inspired USDA food groups, condemning every type of fat, and prescribing diets that nobody on the face of the earth ever ate. With the nutrition department at Harvard, Oldways and Gifford discovered the Mediterranean diet, rich in olive oil and rich wine, and promoted its life-giving properties in the most innovative ways. Here we have recipes from some of the prophets who understood this all along--Paula Wolfert, Carol Field, Nancy Jenkins, many others. Their subsidiary discoveries are just as important--do you realize that eating chocolate does not raise your cholesterol?
--Jeffrey Steingarten, author of The Man Who Ate Everything
The Oldways Table is one of the most impressive, exciting, comprehensive, and important books on the subject of food and agriculture ever published. There are dozens of wonderful, thought-provoking essays and beautiful, simple recipes from some of the greatest minds in the food world today--all woven together by the Oldways philosophy and vision, which is rooted in common sense and a passion for all things edible. Thank you, Dun and Sara, for your devotion to making the table (and therefore the world) a better place for all of us.
--Jasper White, chef and author of 50 Chowders
Oldways pioneered the brilliant concept of joining high-level nutrition-science evidence with chef-quality recipes and meals, and The Oldways Table invites everyone to sit down and enjoy its joyous approach to eating well for lifelong good health.
--Frank Sacks, MD, Professor of Nutrition and Medicine, Harvard School of Public Health and Harvard Medical School
It would be hard to imagine a more valuable compendium covering the history and application of the highly praised Mediterranean Diet Pyramid and the trends toward healthful, sustainable, and traditional eating emanating from it. With its accessible explanations of the science behind the movement, practical information on all food categories, and varied enticing recipes, this book will surely become a much-used classic in any serious kitchen library.
--Mimi Sheraton, author of Eating My Words