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Author: Gina Rae La Cerva Publisher: Greystone Books Ltd ISBN: 1771645342 Category : Social Science Languages : en Pages : 249
Book Description
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two 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 world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author: Gina Rae La Cerva Publisher: Greystone Books Ltd ISBN: 1771645342 Category : Social Science Languages : en Pages : 249
Book Description
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two 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 world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author: WILLIAM. DEBUYS Publisher: ISBN: 9780890136577 Category : Languages : en Pages : 192
Book Description
About 1.25 million years ago, a spectacular volcanic eruption created the 13-mile wide circular depression now known as the Valles Caldera, located in northern New Mexico. This revised & expanded edition marks the twentieth anniversary of the Valles Caldera Preservation Act, a visionary piece of legislation that transferred to the public domain a privately owned ranch (signed in 2000 by President Bill Clinton). The preserve was assigned to a board of citizens appointed by the president to manage it as a self-sustaining preserve. The experiment in semi-private land management ended in 2014 as the Valles Caldera was legislatively reassigned to the National Park Service.
Author: Freddie Bitsoie Publisher: Abrams ISBN: 1647002524 Category : Cooking Languages : en Pages : 403
Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author: Dan Louie Flores Publisher: UNM Press ISBN: 9780826320117 Category : History Languages : en Pages : 332
Book Description
Personal and historical meditations explore the human and natural history of the large expanse of land the Navajos once named the Horizontal Yellow.
Author: Cheryl Alters Jamison Publisher: ISBN: 9780890135426 Category : Cooking Languages : en Pages : 0
Book Description
Offers penetrating views of the richness of the basketmaking tradition of Southwestern tribes and the current revival of the art and the beauty of the baskets themselves.
Author: David Muench Publisher: ISBN: 9780826359247 Category : Nature Languages : en Pages : 85
Book Description
This portrait of Sandia, the mountain backdrop that dwarfs Albuquerque's sprawl, offers a sense of place through the eyes of a photographer and the words of a writer. Fascinated by Sandia, by the light of its dawns and sunsets, by its seasons, by the power of its altitude, photographer David Muench shows us a brilliant autumn, the sparkle of snow, an April explosion of cactus blooms, a summer summit garden of wildflowers, the marvel of the mountain's rock forms.
Author: David Muench Publisher: Graphic Arts Center Publishing Company ISBN: 9781558689909 Category : Photography Languages : en Pages : 110
Book Description
New Mexico is a land of mountains, mesas, and valleys, of exotic desert beauty, of wild rivers and pristine wilderness. World-renowned photographer DAVID MUENCH captures this enchanting land full of history and deep cultural roots, the magical quality of light in the forty-ninth state, and its heartbreakingly beautiful landscape. NEW MEXICO: PORTRAIT OF A STATE showcases the pueblos, cliff dwellings, and petroglyphs of the Ancestral Puebloans, the stalactites and stalagmites in Carlsbad Caverns, the Sangre de Cristo Mountains, and the mighty Rio Grande. In more than one hundred stunning color photos, readers will see a kaleidoscope of hot air balloons floating in a vividly blue sky, the virgin white ski slopes of Taos, the volcanic schooner of Shiprock, and the haunting ruins of the Spanish missions, among many others.
Author: Michelle Otero Publisher: University of New Mexico Press ISBN: 0826362702 Category : Poetry Languages : en Pages : 101
Book Description
Nestled in the heart of Albuquerque is a vibrant cottonwood forest that has flourished for centuries along the Río Grande—providing a home for porcupines, migratory birds, coyotes, and other wildlife as well as a sanctuary for its city residents. Today, in the midst of climate change and the slow drying of the river, the bosque struggles to remain vibrant. As a former Albuquerque Poet Laureate, Michelle Otero champions this beloved Albuquerque treasure. In her debut poetry collection, Bosque, she celebrates the importance of water and the bosque to the people of Albuquerque. Otero shares her reflections on the high desert—where she is rooted, where she draws her strength, and where she has flourished—and she invites readers to do the same.
Author: Gina Rae La Cerva
Author: Gina Rae La Cerva
Author: WILLIAM. DEBUYS
Author: Freddie Bitsoie
Author: Gussie Fauntleroy
Author: Dan Louie Flores
Author: Cheryl Alters Jamison
Author: David Muench
Author: 
Author: David Muench
Author: Michelle Otero