Front cover image for Wild food : proceedings of the Oxford Symposium on Food and Cookery, 2004

Wild food : proceedings of the Oxford Symposium on Food and Cookery, 2004

Print Book, English, 2006
Prospect Books, Totnes, Devon, 2006
344 pages : illustrations ; 25 cm
9781903018439, 1903018439
Wild foods: the call of the domestic
Umbles and the eating of humble pie
Fungi as food
Capering about
Muskrats and terrapins: the forgotten bounty of the coastal marshs of New Jersey, Delaware, and Maryland
Cooking his goose: Gender in American wild game cookbooks
Some notes on seakale: crambe maritima
Hunting in the medieval royal forests 1066-1307
The hunting and gathering of wild foods
La Ceuillette: Foraging for eldible wild plants in Southern France
Ginseng: Taming the wild
Walk on the wild side
Where the wild things are: From wild olive to present-day cultivars and a tasting of New World feral olive oils
Irish seaweed revisited
The significance of Samuel Pepy's predilection for venison pasty
Angelica: from Norwegian mountains to the English trifle
A wild herb nursery in Alicante
Wild about UAE
The taming of the 'shroom
The water tiger: The pike in English cooking
Tracking the wild in 'wild' foods
Cuitlacoche: Pest or prize?
Some like it raw: Buffalo cooking and foodways in America
Bamboo for life
A history of seafood in Irish cuisine and culture
Contemporary novelists on GM foods and industrial farming
Some thoughts on wild fruits
The game of the caliphs
The edible, incredible cattail
Wild plant foods: Panacea or just picnic?
There are no walls in Eden
The forest foodways of the tribals of India's Bastar district
The fall and rise of the edible turkey
Really wild: Britain, before agriculture
The artifice of the hunter: Gathering ancient inspiration
Wild foods in the Talmund
Recipe for a bacchanal