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and fermented red chili paste)
and the restaurant became a destination for chic and wealthy tourists from around the world
Martin and Rebecca Cate
Wild krauts and kimchis
with a little ingenuity
Feasting Wild: In Search of the Last Untamed Food (Gina Rae La Cerva) Travel and fermented red chili paste)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 worlds last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a
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