126 Forgotten Survival Foods is a 270-page survival cookbook focused on traditional foods, long-term storage, and emergency meal preparation. The book explores 126 foods that have historically been used as sources of nutrition and explores their potential for extended pantry storage without refrigeration.
Written by Lex Rooker, Claude Davis, and Fred Dwight, the guide draws on research into traditional survival foods and food-preservation practices from America and other parts of the world. It explores foods and preparation methods associated with different periods of history, including wartime shortages, famines, natural disasters, and other circumstances in which access to fresh food may have been limited.
The book includes color photographs and step-by-step instructions covering a variety of emergency food preparations. Topics include making homemade MRE-style meals, dry-canning beans and rice for extended storage, preparing traditional pemmican, making bully beef, and exploring historical foods such as frumenty. It also discusses historical military and traditional food preparations, including Cold War-era ration concepts and foods associated with traditional Japanese and Native American practices.
Additional sections address common canning mistakes and food-storage considerations, providing information intended to help readers better understand preservation techniques and avoid problems that may affect stored foods. The guide also explores the nutritional characteristics and historical uses of many traditional foods featured throughout the book.
126 Forgotten Survival Foods is designed as a reference for readers interested in emergency food preparation, traditional cooking, food preservation, long-term pantry storage, and historical survival foods. It provides recipes, preparation methods, photographs, and background information for readers looking to expand their knowledge of foods that can be stored and prepared without relying entirely on refrigeration or modern food systems.
