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wilderness

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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...