Article ID: CBB428341573

A gradient framework for wild foods (2020)

unapi

The concept of wild food does not play a significant role in contemporary nutritional science and it is seldom regarded as a salient feature within standard dietary guidelines. The knowledge systems of wild edible taxa are indeed at risk of disappearing. However, recent scholarship in ethnobotany, field biology, and philosophy demonstrated the crucial role of wild foods for food biodiversity and food security. The knowledge of how to use and consume wild foods is not only a means to deliver high-end culinary offerings, but also a way to foster alternative models of consumption. Our aim in this paper is to provide a conceptual framework for wild foods, which can account for diversified wild food ontologies. In the first section of the paper, we survey the main conception of wild foods provided in the literature, what we call the Nature View. We argue that this view falls short of capturing characteristics that are core to a sound account of wilderness in a culinary sense. In the second part of the paper, we provide the foundation for an improved model of wild food, which can countenance multiple dimensions and degrees connoting wilderness in the culinary world. In the third part of the paper we argue that thanks to a more nuanced ontological analysis, the gradient framework can serve ethnobiologists, philosophers, scientists, and policymakers to represent and negotiate theoretical conflicts on the nature of wild food.

...More
Citation URI
https://data.isiscb.org/isis/citation/CBB428341573/

Similar Citations

Article Anne Meneley; (2020)
The olive and imaginaries of the Mediterranean (/isis/citation/CBB941685489/)

Book Guy Crosby Ph.D; (2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (/isis/citation/CBB401051280/)

Article Rudy, Kathy; (2012)
Locavores, Feminism, and the Question of Meat (/isis/citation/CBB001202115/)

Book Roy, Parama; (2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial (/isis/citation/CBB001201388/)

Book Verschuer, Charlotte von; (2016)
Rice, agriculture, and the food supply in premodern Japan (/isis/citation/CBB875837872/)

Article Anita Guerrini; (2020)
A Natural History of the Kitchen (/isis/citation/CBB901631997/)

Book Jia-Chen Fu; (2019)
The Other Milk: Reinventing Soy in Republican China (/isis/citation/CBB123708142/)

Chapter Ken Albala; (2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine (/isis/citation/CBB259455906/)

Book Zofia Rzeźnicka; Maciej Kokoszko; (2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD) (/isis/citation/CBB843150469/)

Book Mary C. Neuburger; (2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria (/isis/citation/CBB858226528/)

Book Henry Notaker; (2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries (/isis/citation/CBB887907886/)

Book Charmaine O'Brien; (2016)
The Colonial Kitchen: Australia 1788-1901 (/isis/citation/CBB391005155/)

Book Brian Fagan; (2017)
Fishing: How the Sea Fed Civilization (/isis/citation/CBB457633728/)

Book Bryan L. McDonald; (2016)
Food Power: The Rise and Fall of the Postwar American Food System (/isis/citation/CBB483621388/)

Article Courtney Fullilove; (2022)
“Famine Foods” and the Values of Biodiversity Preservation in Israel-Palestine (/isis/citation/CBB413280713/)

Book Rae Katherine Eighmey; (2010)
Food Will Win the War: Minnesota Crops, Cooks, and Conservation During World War I (/isis/citation/CBB147993848/)

Book Madella, Marco; Lancelotti, Carla; Savard, Manon; (2014)
Ancient Plants and People: Contemporary Trends in Archaeobotany (/isis/citation/CBB001422461/)

Article Kristin Burnett; Travis Hay; Lori Chambers; (2016)
Settler Colonialism, Indigenous Peoples and Food: Federal Indian policies and nutrition programs in the Canadian North since 1945 (/isis/citation/CBB797467353/)

Authors & Contributors
Mary C. Neuburger
Cobcroft, Wendy
McDonald, Bryan L.
Meneley, Anne
Henry Notaker
Hay, Travis
Concepts
Food and foods
Nutrition; dietetics
Cooking and cuisine
Agriculture
Food supply
Cookbooks; recipes (food)
Time Periods
21st century
20th century, early
20th century
Modern
Medieval
Ancient
Places
United States
Europe
England
Mediterranean region
Palestine
South Africa
Comments

Be the first to comment!

{{ comment.created_by.username }} on {{ comment.created_on | date:'medium' }}

Log in or register to comment