Agriculture Reference
In-Depth Information
In many countries nuts were the easiest to forage. Cobnuts or filberts were
harvested as were hazel followed by sweet chestnut ( Castanea sativa ) in tem-
perate climates, and the Romans ground them and called the flour polenta.
The key to foraging is the harvester must know what they are picking.
For example there are numerous poisonous mushrooms that look very
similar to edible mushrooms. In countries such as Hungary, once a harvester
has picked the mushrooms they are encouraged to take them to the local
market where they can be inspected for free by a government inspector to
make sure they are edible.
In Australia the term 'Bush Food' is used to describe wild food. The local
aborigines have a far better understanding of the food in the bush than most
settlers and it is advised that tourists forage with a local expert.
The latest trend is urban foraging, where tourists can forage in cities such
as downtown New York or London.
Television programmes such as Valentine Warner's 'What to Eat Now' 17
in the UK and celebrity chefs such as Jamie Oliver have promoted local edible
delights that can be found on a community's doorstep.
London's hunter-gatherers
A growing number of groups, including  Abundance ( www.abundancelon-
don.com) and Hackney Harvest ( http://hackneyharvest.com ) , are promoting
free, pick-it-yourself forays, with maps of fruit trees in the area to start locals
off foraging in the city. Nick Saltmarsh, who was the chef at Le Gavroche in
London, now organizes one day Food Safaris 18 in central London.
New York's hunter-gatherers
'Wildman'  Steve Brill ( www.wildmanstevebrill.com) provides 4 h foraging
walks around central New York.
Ava Chin 19 writes a blog and articles for the New York Times on foraging
opportunities in the city.
Sydney's hunter-gatherers
In Sydney, Australia, 'scrumpers' 20 search for herbs and berries that thrive in
the sunny, coastal climate. Diego Bonettoa, a local naturalist, leads foraging
excursions in and around the city.
Providores/Specialist Food Retailers
It's really exciting to find out what makes a good shop tick.
Rick Stein
 
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