Feasting Wild: In Search of the Last Untamed Food

Wild foods such as venison, foraged berries and greens, and gathered seafood made up nearly half of the American diet just two hundred years ago—to eat was to be wholly connected with seasons and place. Since then, they’ve become a luxury or even black market item, and today most of the developed world will never have the opportunity to eat anything truly uncultivated. Geographer and environmental anthropologist Gina Rae La Cerva asks, “So many edible species and varietals have disappeared to standardization, uniformity, and predictable tastes. What pleasures are we missing?” In her global search for answers, she tries flash-frozen wood ants in Copenhagen (tastes like sour sprinkles), examines the relationship between hunting and conservation in the Congo, and ponders the future of lobsters on the Maine coast. Sensuous and ceaselessly curious, Feasting Wild is the next best thing to breaking bread around a campfire with John Muir and M.F.K. Fisher.