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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: Gina Rae La Cerva
Publisher: Greystone Books Ltd
ISBN: 1771645342
Category : Social Science
Languages : en
Pages : 249
Get Book Here
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: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 402
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Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author: Gussie Fauntleroy
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 100
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Book Description
Joel Greene, who was raised in northern New Mexico, has been called one of the most elegant of abstractionists. His work includes landscapes, still lifes, and figures. Greene says he paints intuitively, but of all aspects of art he is most interested in drawing and organization--the architecture of a painting. In addition, though nature inspires him, his paintings come from memory and imagination, and many are idealized. Different types of paintings offer different kinds of artistic freedom. Still lifes offer the most freedom ("because it is easier to accept strange things in a still life") and figures, the least ("unless you are Picasso"). His landscapes are the softest, least angular of his work, and the work in which he can most glory in the way shapes, tones, lines, and color define space, form, movement. Greene's series of oil on panel paintings of Cundiyo rock formations and New Mexico landscapes are variations on a theme, in a muted palette of sandy browns, light and deep greens, and cool blues. He says he has "always been struck by the geological forces that shape our land: volcanoes, uplift erosion." He suggests this visually in a way that brings to mind a toned-down regionalism of Thomas Hart Benton combined with the shorthand abstraction of Milton Avery. Joel Greene's work is in the collections of such museums as the University of New Mexico Museum of Art, the Harwood Foundation, the Roswell Museum and Art Center, and the New Mexico Museum of Fine Arts, among others.
Author: William deBuys
Publisher:
ISBN: 9780890135624
Category : Natural history
Languages : en
Pages : 0
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Book Description
New in paperback, this book tells the natural and human history of the Valles Caldera preserve. In 2000, President Clinton signed into law the Valles Caldera Preservation Act, legislation that transferred to the public domain a privately owned ranch in northern New Mexico. This history outlines the unique administrative experiment now underway to manage its public lands. In addition, the splendour of this rare place is captured in beautiful photographs.
Author: Dan Louie Flores
Publisher: UNM Press
ISBN: 9780826320117
Category : History
Languages : en
Pages : 332
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Book Description
Personal and historical meditations explore the human and natural history of the large expanse of land the Navajos once named the Horizontal Yellow.
Author: Stephen Bodio
Publisher: Simon and Schuster
ISBN: 1629140562
Category : Biography & Autobiography
Languages : en
Pages : 132
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Book Description
Born in Boston, Stephen Bodio wandered into Magdalena, New Mexico, in the 1970s while on his way to Montana and never left. He was accompanied by Betsy Huntington, who was twenty years his senior; the couple had been inseparable from the day they met. After stumbling upon a vintage home along the highway, they settled into a country life; it was the perfect way for the two of them to make their lives together in an out-of-the-way place. It’s through Bodio that Betsy’s story is painted in such memorable passages that soon captivate readers. Together they made their home among the mountains of New Mexico, returning to a simple life of hunting, falconry, and becoming acquainted with the local reptiles and insects of the desert. A lover of nature, Bodio here explains in vivid detail his time spent in the wilderness. He found himself the center of his neighbors’ attention when they discovered his endless fascination with the local fauna, from snakes and birds to coursing dogs. He became accustomed to Magdalena through the people and wildlife, even joining in the biggest festival on the calendar: the Quemado Rodeo, better known by locals as the Street Dance and Brawl. From the Spanish term meaning “the heart’s true home,” Querencia captivates and settles the heart. It is an astonishing read for those looking for an escape from the hustle of the big city, or just seeking to find solitude in the country life.
Author: Sheila MacNiven Cameron
Publisher:
ISBN: 9780826359582
Category : Cooking
Languages : en
Pages : 0
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Book Description
This cookbook is a New Mexico classic. It features an assortment of recipes from the kitchens of New Mexico homes and restaurants, many of which have been featured in the pages of New Mexico Magazine. Inside you will learn how to prepare chile and how to build an horno as well as find recipes for traditional favorites including tortillas, guacamole, posole, biscochitos, sopaipillas, and sangria. Additionally, you will find dishes like fettine di manzo alla pizzaiola and moussaka alongside recipes for obscure regional specialties like Santa Clara Bread Pudding, High Country Pea Soup, Las Cruces Pecan Pralines, and Silver City Nuggets. Savor and share the joys of New Mexican cooking as you prepare more than one hundred dishes from across the state in this remarkable collection of outstanding recipes.
Author:
Publisher:
ISBN:
Category : New Mexico
Languages : en
Pages : 512
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Book Description
Author: David Muench
Publisher:
ISBN: 9780826359247
Category : Nature
Languages : en
Pages : 85
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Book Description
This portrait of Sandia, the mountain backdrop that dwarfs Albuquerque's sprawl, offers a sense of place through the eyes of a photographer and the words of a writer. Fascinated by Sandia, by the light of its dawns and sunsets, by its seasons, by the power of its altitude, photographer David Muench shows us a brilliant autumn, the sparkle of snow, an April explosion of cactus blooms, a summer summit garden of wildflowers, the marvel of the mountain's rock forms.
Author: David Muench
Publisher: Graphic Arts Center Publishing Company
ISBN: 9781558689909
Category : Photography
Languages : en
Pages : 110
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Book Description
New Mexico is a land of mountains, mesas, and valleys, of exotic desert beauty, of wild rivers and pristine wilderness. World-renowned photographer DAVID MUENCH captures this enchanting land full of history and deep cultural roots, the magical quality of light in the forty-ninth state, and its heartbreakingly beautiful landscape. NEW MEXICO: PORTRAIT OF A STATE showcases the pueblos, cliff dwellings, and petroglyphs of the Ancestral Puebloans, the stalactites and stalagmites in Carlsbad Caverns, the Sangre de Cristo Mountains, and the mighty Rio Grande. In more than one hundred stunning color photos, readers will see a kaleidoscope of hot air balloons floating in a vividly blue sky, the virgin white ski slopes of Taos, the volcanic schooner of Shiprock, and the haunting ruins of the Spanish missions, among many others.
