Nourishing traditions

Rooted in traditional foodways from cultures around the world rather than any single regional cuisine, *Nourishing Traditions* draws on the dietary practices of pre-industrial peoples to advocate for whole, fermented, and minimally processed foods. Written by nutrition researcher Sally Fallon in collaboration with Mary G. Enig, the book blends over 700 recipes with substantial narrative and nutritional commentary, making it equally useful as a reference work and a practical cooking guide for home cooks. It is notably distinctive for its challenge to mainstream dietary guidelines, positioning itself against what the authors characterize as politically motivated nutritional orthodoxy in favor of independent scientific research and ancestral wisdom.