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Uncultivated - Wild Apples, Real Cider, and the Complicated Art of Making a Living (Hardcover)
Loot Price: R449
Discovery Miles 4 490
You Save: R168
(27%)
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Uncultivated - Wild Apples, Real Cider, and the Complicated Art of Making a Living (Hardcover)
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List price R617
Loot Price R449
Discovery Miles 4 490
You Save R168 (27%)
Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.
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"The best wine book I read this year was not about wine. It was
about cider"--Eric Asimov, New York Times, on Uncultivated Today,
food is being reconsidered. It's a front-and-center topic in
everything from politics to art, from science to economics. We know
now that leaving food to government and industry specialists was
one of the twentieth century's greatest mistakes. The question is
where do we go from here. Author Andy Brennan describes
uncultivation as a process: It involves exploring the wild;
recognizing that much of nature is omitted from our conventional
ways of seeing and doing things (our cultivations); and realizing
the advantages to embracing what we've somehow forgotten or
ignored. For most of us this process can be difficult, like
swimming against the strong current of our modern culture. The hero
of this book is the wild apple. Uncultivated follows Brennan's
twenty-four-year history with naturalized trees and shows how they
have guided him toward successes in agriculture, in the art of
cider making, and in creating a small-farm business. The book
contains useful information relevant to those particular fields,
but is designed to connect the wild to a far greater audience,
skillfully blending cultural criticism with a food activist's
agenda. Apples rank among the most manipulated crops in the world,
because not only do farmers want perfect fruit, they also assume
the health of the tree depends on human intervention. Yet wild
trees live all around us, and left to their own devices, they
achieve different forms of success that modernity fails to
apprehend. Andy Brennan learned of the health and taste advantages
of such trees, and by emulating nature in his orchard (and in his
cider) he has also enjoyed environmental and financial benefits.
None of this would be possible by following today's prevailing
winds of apple cultivation. In all fields, our cultural perspective
is limited by a parallel proclivity. It's not just agriculture: we
all must fight tendencies toward specialization, efficiency, linear
thought, and predetermined growth. We have cultivated those
tendencies at the exclusion of nature's full range. If Uncultivated
is about faith in nature, and the power it has to deliver us from
our own mistakes, then wild apple trees have already shown us the
way.
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