At a certain point many foragers grow hungry for bounty beyond mushrooms and cattails. They seek meat – raw and wild – yet making the leap from acorn gatherer to elk killer is a daunting one that seems beyond grasp. Hank Shaw’s Hunt, Gather, Cook: Finding the Forgotten Feast narrows that gap with an entertaining, informative and approachable perspective on all forms of wild dining.
Books in the category: ethical issues
How the British Fell in Love with Food is the sort of book you could either read from cover to cover, or simply pick up casually from time to time to read a chapter or two. The articles from members of the Guild of Food Writers, many award-winners, provide an interesting historical perspective on modern food history in Britain, combined with a fair range of recipes. The book is not without a few quirks, not least of which the choice of period (mid-70s to 2010). The book only includes works by the Guild’s writers, as it was published to celebrate the Guild’s 25th anniversary.
Noma: Time and Place in Nordic Cuisine by René Redzepi is the culinary equivalent of one of those books you find in a museum gift shop – impressive, beautiful, inspiring… but not likely to get opened much after its first reading. And yet, this book will fill you with hope in our culinary future, inspire you to expect more out of your local restaurants, and re-examine the food on your plate.
In It Tastes Better, Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food. Embarking on a journey around Australia to meet the people behind sustainable produce, she learns about the care they take to produce food that tastes better.
Line caught, farmed, wild, sustainable, line-caught, organic – for the conscientious foodie, seafood can be an ethical minefield. This is where Fish Tales comes in. More than a recipe book, authors Bart van Olphen and Tom Kime take readers on a journey across the globe, to nine different sustainable fisheries. Sharing the fishermen’s stories, they give the reader a sense of the breadth and variety in fishing practices, and show us just how precarious our seafood supply is.
Eating Between the Lines claims to be “A different kind of food tour” and sociologist Rebecca Huntley certainly takes the readers on a journey. The book is a series of discreet chapters exploring aspects of food culture in Australia. From the subtitle of the book, “Food & Equality in Australia”, you might expect the focus to be on poverty, access to food, and perhaps the ability to cook. In fact, Huntley ranges over these themes and adds a sociopolitical agenda involving gender roles, racism, Slow Food and more. At times, the reader might feel that the author lacks much insight into deeper cultural and historical issues, leaving her argumentation a little popular-conscience rather than achieving insightful examination. Nonetheless, many interesting pieces of information come out of the interviews and stories and the footnotes are interesting. I found Eating Between the Lines very irritating, but it’s well written and designed to hit the right “how terrible” buttons with certain types of readers. Huntley might, however, have cast her net a bit too wide, because there are enough touches of sneering through the book that she might well offend even some of her target audience.