Author: Gina Rae La Cerva
Publisher: Greystone Books Ltd
ISBN: 1771645342
Category : Social Science
Languages : en
Pages : 249
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Book Description
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author: Dina Falconi
Publisher:
ISBN: 9780989343305
Category : Cooking (Wild foods)
Languages : en
Pages : 240
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Book Description
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Author: Bill Jones
Publisher: TouchWood Editions
ISBN: 177151440X
Category : Cooking
Languages : en
Pages : 428
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Book Description
Shortlisted for a 2014 Taste Canada Award, this newly revised and updated edition of The Deerholme Mushroom Cookbook is a comprehensive and expert guide that will expand your culinary knowledge of wild and cultivated mushrooms. Foraging for mushrooms is a seasonal pursuit that can be done in large groups or in peaceful solitude. Spring brings the promise of morels, late summer bears the first chanterelles, and autumn welcomes an explosion of mushrooms. In this illuminating handbook on all things fungi, Bill Jones, an acknowledged expert in the field of wild foods, explains in great detail how to safely forage for mushrooms, what to look for in markets and grocery stores, and how to effectively grow your own. But what do you do with your bounty once you arrive back at home? Jones, also a celebrated chef, presents more than 120 delicious recipes for basic pantry preparations, soups, salads, meats, seafood, and vegetable dishes such as Truffle Potato Croquettes Mushroom Pate Porcini Naan Semolina Mushroom Cake Beef Tenderloin and Oyster Mushroom Carpaccio Curried Mushroom and Coconut Bisque With The Deerholme Mushroom Cookbook, the essential guide to edible mushrooms, you’ll gain insight into the medicinal and cultural uses of mushrooms, and reap the health benefits of simple, unprocessed food.
Author: Emma Teal Laukitis
Publisher: Sasquatch Books
ISBN: 1632172267
Category : Cooking
Languages : en
Pages : 210
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Book Description
Introducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods. Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased. “To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.” —Martha Stewart
Author: Adam Federman
Publisher: Chelsea Green Publishing
ISBN: 160358823X
Category : Biography & Autobiography
Languages : en
Pages : 386
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Book Description
For more than 30 years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone; grew much of her own food; and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005 the BBC described her as an “almost forgotten culinary star.” Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Mediterranean diet and Slow Food—from foraging to eating locally—long before they became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life. In Fasting and Feasting, biographer Adam Federman tells the remarkable—and until now untold—life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.
Author: Michael Shrubb
Publisher: A&C Black
ISBN: 1408159902
Category : Nature
Languages : en
Pages : 265
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Book Description
A highly readable review of some 700 years of avian exploitation.
Author: John Kallas
Publisher: Gibbs Smith
ISBN: 1423616596
Category : Nature
Languages : en
Pages : 418
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Book Description
The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort
Author: Mike Krebill
Publisher:
ISBN: 9781943366491
Category : Biography & Autobiography
Languages : en
Pages : 256
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Book Description
Take a walk in the woods with Mike Krebill. When Mike tells you a story about his experiences with a wild plant or mushroom, you're getting far more than guidebook data - you're getting a lifetime's worth of keen observing, experimenting and, sometimes, close calls. Mike is one of America's most acclaimed foragers and wild food educators, a living encyclopedia of all things wild and edible. This is a book about a life spent in nature and in the classroom - from the thousands of wild edible forays with adults and young people, to the legendary Euell Gibbons and the first Earth Day, to the rise of today's great foraging wave, a wave that is bringing city folks and country folks together in search of that most basic of life's pleasures: wild foods. It is a story of waking up to the natural world, with the nurturing help of great mentors along the way. At its heart, it is a story of a natural-born teacher who never stopped being a curious little boy, and who knows how to appeal to the curious kid in all of us. That's what earned him multiple awards during his long career as a middle-school science teacher, environmental educator and naturalist. Will there be recipes? Yes, lots of them, with a story behind each one, all kid-tested and kid-approved. You might like to try the Queen Anne's Lace pancakes, for starters.
Author: Brittney McGann
Publisher:
ISBN: 9781734637014
Category :
Languages : en
Pages :
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Book Description
Author: Alison Pouliot
Publisher: CSIRO PUBLISHING
ISBN: 148631175X
Category : Science
Languages : en
Pages : 460
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Book Description
Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world.
