Feasting Wild: In Search of the Last Untamed Food (Gina Rae La Cerva) Menu A bit of chipping to

A bit of chipping to jacket spine head

" Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work

and have loomed large in legend and history

caramelized onion and fennel biscuits

Oblong cloth-backed lithographed boards

Feasting Wild: In Search of the Last Untamed Food (Gina Rae La Cerva) Menu A bit of chipping toTwo 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 worlds last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a