Tag

wild food

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Under the Radar: An Interview with Olivier Matthon

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Olivier Matthon, itinerant labourer and ethnographer, is the author of  Under the Radar: Notes from the Wild Mushroom Trade. It tells the story of the seasonal migrant labourers who harvest wild mushrooms in the forests of the Pacific Northwest, and is out now from Pioneers Press. Dylan Gordon caught up with Olivier between wild harvests for an interview. Your bio reads a lot like a mushroom...

Wild Food Spring #5: Fäviken

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In this series, Dylan Gordon considers cookbooks, memoirs and fictions about wild, foraged foods. Reviewed in this essay:  Fäviken by Magnus Nilsson, Phaidon Press, 2012. Chef Magnus Nilsson, at “the world’s most isolated and daring restaurant,” deep in the heart of the northern Swedish wilderness, has been called “part Viking lumberjack and part Shaman.” Rebelling against the overly-fancified...

Wild Food Spring #2: “They Can’t Ration These”

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In this series, Dylan Gordon considers cookbooks, memoirs and fictions about wild, foraged foods. Reviewed in this essay: They Can’t Ration These by Vicomte de Mauduit, Persephone Books, 2004 [1940]. Foods foraged from the wild are this year’s hot culinary trend, and all that limelight makes it easy to forget one fact: in much of history, and for many living today, wild foods are last resorts...

Wild Food Spring #1: A Natural Science of Cooking

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The first in a spring-time series, Dylan 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 three restaurants in the world, in 2003. At the time there was a vogue among Spain’s Michelin-starred restaurants for the highly...