Feasting wild : in search of the last untamed food / Gina Rae La Cerva.
Publisher: Vancouver ; Berkeley : Greystone Books, [2020]Description: xvi, 317 pages ; 24 cmContent type:- text
- unmediated
- volume
- 1771645334
- 9781771645331
- Last untamed food
- 641.3/02 23
- TX369 .L32 2020
- Issued also in electronic format.
Item type | Current library | Shelving location | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | TX369 .L32 2020 (Browse shelf(Opens below)) | Available | 33039001460459 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
TX361 .P66 M366 2012 The American way of eating : undercover at Walmart, Applebee's, farm fields and the dinner table / | TX368 .W67 2017 The world atlas of street food / | TX369 .B3625 2014 The third plate : field notes on a new cuisine / | TX369 .L32 2020 Feasting wild : in search of the last untamed food / | TX369 .L396 2015 One hundred million years of food : what our ancestors ate and why it matters today / | TX371 .M37 2009 The face on your plate : the truth about food / | TX385 .S24 2002 Caviar : the strange history and uncertain future of the world's most coveted delicacy / |
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.