- Blog - http://www.chelseagreen.com/blogs -  The Season of Snow
Moon (and a recipe for Kimchi)  Jessica Prentice’s cookbook Full
Moon Feast combines simple recipes with food history and the
meanings of various meals throughout the seasons. Food has
become a commodity in our time, something to be consumed
quickly, and to be measured in terms of nutrient levels or cost.
Flavor takes a backseat to cheapness and quality has given way
to quantity. But as readers of Chelsea Green books probably
know, the true value of food comes from the care that went into
its creation, and joy is not something you can quantify as
simply as a broker trading futures of high fructose corn syrup
on Wall Street.  Simple foods made from easy-to-find
ingredients, put together with love, make any season warm. This
winter, try Prentice’s recipe for some spicy kimchi, a savory
garnish made from fermented cabbage, plus radishes, carrots,
chile peppers and other spices.  The following is an excerpt
from Full Moon Feast: Food and the Hunger