Abstract
Have you ever gotten to the bottom of a cooking pot full of rice, wheat berry pilaf, or pearl couscous and scooped up the last, slightly charred morsels of those cereal grains? Did they have a sweet, nutty flavor, reminiscent of roasted pinyons or toasted hazelnuts? Did they stick to your stomach, filling you with the satisfaction of being truly nourished?
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Nabhan, G.P. (2018). Immigrant Grains. In: Food from the Radical Center. Island Press, Washington, DC. https://doi.org/10.5822/978-1-61091-920-3_11
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DOI: https://doi.org/10.5822/978-1-61091-920-3_11
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