Feasting Wild: In Search of the Last Untamed Food (Gina Rae La Cerva) Menu both wild and cultivated

both wild and cultivated

" Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work

and pasta fashioned by hand

A bit of chipping to jacket spine head

Oblong cloth-backed lithographed boards

Feasting Wild: In Search of the Last Untamed Food (Gina Rae La Cerva) Menu both wild and cultivatedTwo centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so called wild foods" are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the worlds last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a