Tag: Denmark

  • Wild Food Spring #1: A Natural Science of Cooking

    Wild Food Spring #1: A Natural Science of Cooking

    The first in a spring-time series,┬áDylan Gordon considers cookbooks, memoirs and fictions about wild, foraged foods. Reviewed in this essay: Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz, Phaidon Press, 2012. I first ate at Mugaritz, today one of the top┬áthree restaurants in the world, in 2003. At the time there was a…