NMC Library

Feasting wild : in search of the last untamed food / Gina Rae La Cerva.

By: La Cerva, Gina Rae, 1983-Publisher: Vancouver ; Berkeley : Greystone Books, [2020]Description: xvi, 317 pages ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 1771645334; 9781771645331Other title: Last untamed foodSubject(s): La Cerva, Gina Rae, 1983- | Wild foods | Natural foods | Food habits | Anthropologists -- TravelDDC classification: 641.3/02 LOC classification: TX369 | .L32 2020Issued also in electronic format.
Contents:
Prologue: Heartbreak moose. -- Part I: On memory and forgetting. Herbs and insects ; Heavy beasts with mushrooms and wild honey ; Fish, fin, shell, and claw ; Salmis of poasted fowl -- Part 2: Subjects of desire. Forest flesh with roots and tubers ; Stewed antelope in tomatoes and spices ; Smoked game and fake caviar -- Part 3: Seasons of feast and famine. Moose with chanterelles in cream sauce ; Nests and blooms ; Wild grass.
Summary: "A writer and anthropologist searches for wild foods--and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued. Two centuries ago, nearly half the North American diet was found in the wild. Today, so-called 'wild foods' are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them--including biodiversity, Indigenous knowledge, and an important connection to nature. Along the way, she samples wild foods herself, sipping elusive bird's nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today."-- Provided by publisher.
List(s) this item appears in: Curiosities: Food & Gratitude
Item type Current library Shelving location Call number Status Date due Barcode
New Book New Book NMC Library
New Book Shelf TX369 .L32 2020 (Browse shelf (Opens below)) Available 33039001460459

Includes bibliographical references (pages 307-308) and index.

Prologue: Heartbreak moose. -- Part I: On memory and forgetting. Herbs and insects ; Heavy beasts with mushrooms and wild honey ; Fish, fin, shell, and claw ; Salmis of poasted fowl -- Part 2: Subjects of desire. Forest flesh with roots and tubers ; Stewed antelope in tomatoes and spices ; Smoked game and fake caviar -- Part 3: Seasons of feast and famine. Moose with chanterelles in cream sauce ; Nests and blooms ; Wild grass.

"A writer and anthropologist searches for wild foods--and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued. Two centuries ago, nearly half the North American diet was found in the wild. Today, so-called 'wild foods' are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them--including biodiversity, Indigenous knowledge, and an important connection to nature. Along the way, she samples wild foods herself, sipping elusive bird's nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today."-- Provided by publisher.

Issued also in electronic format.

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