The Latest Culinary Fad: Wild Foraging
In her discussion of the recently published
cookbooks of super chefs René Redzepi of NOMA (Copenhagen) and Daniel Patterson
of Coi (San Francisco), science journalist Emma Marris describes how they, and a
few other jet-setting local foragers, have taken SOLE (Sustainable, Organic, Local
and Ethical) food to a ‘wilder, weirder and more tech-savvy’ level.
Needless
to say, Redzepi and Patterson are nothing short of ‘heroes’ to
(usually highly educated and affluent) activists and writers who advocate a
carbon-fuel and processed-food detoxification diet, along with the development
of self-reliant communities that will break the industrial ‘food chains’ which
shackle the consumer. Read rest of article
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