Let’s Study Our ‘Wild’ Food Obsession, Shall We?
The rarity of foraged food is a distinctly modern phenomenon and one that’s led to strange distortions in the way we eat. These days, foods like wild-caught salmon, fiddleheads, or truffles are considered luxuries. They are found in especially rugged outdoor environs, but most people consume them in highly cultivated indoor settings.
Those are the contradictions that Gina Rae La Cerva sets out to explore in Feasting Wild, a book that’s part travelogue and part natural history. It begins with a whirlwind of culinary trips, each excursion roughly centered around a wild food: ramps in a storied Copenhagen cemetery, glossy lobsters cooked in seaweed on the shores of the Gulf of Maine, bird’s nests from caves in the jungles of Borneo.
The trips are just La Cerva’s launching point and, one suspects, a way to draw the reader in. What she’s really after is an understanding of the word wild, at least as it relate.... Continue Reading at Outside Online