• Food Full of Life by Gill Bacchus
  • Food Full of Life — 144-page slim paperback, three-quarter product view
1 2

The Josephine Porter Institute

Food Full of Life: Nourishing Body, Soul and Spirit by Gill Bacchus

Food Full of Life: Nourishing Body, Soul and Spirit by Gill Bacchus

$21.94 USD
$21.94 USD
Sale Sold out
Shipping calculated at checkout.
title
View full details

Description

Is organic and biodynamic food worth the higher price consumers often pay?
Which aspects of us are nourished by the food we eat?

Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner's biodynamics, the author discusses how the Earth's formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. The author states that the health not only of our bodies, but also of our consciousness, thinking, and emotions depends on nourishing ourselves wisely and offers advice on how we can learn to find and choose food that is "full of life and light."

Frequently Asked Questions

What does Food Full of Life explore?

Gill Bacchus explores how farming, processing, and cooking may preserve or diminish what she describes as the living energies of food, and how food can nourish body, soul, and spirit.
Who is Gill Bacchus?

Gill Bacchus studied food nutritional quality at master’s level, worked in agricultural policy, taught organic and biodynamic farming and gardening, and coauthored Grasp the Nettle under the name Gillian Cole.
Why does Gill Bacchus highlight biodynamic food?

Within the book’s framework, Bacchus presents sunlight and other formative energies as important to healthy life processes in plants and animals, and biodynamic farming as a way of caring for those living relationships.
How does Food Full of Life suggest choosing food?

Bacchus encourages readers to consider how food is grown, processed, and cooked, and to seek organic and biodynamic foods whose handling preserves what she calls life and light.