Wild Mushrooming: A Guide for Foragers
Excerpt from Wild Mushrooming: A Guide for Foragers by Alison Pouliot and Tom May.
Aliases:
food
“Stew of the Earth”
The Azorean archipelago is a lesson not only in geography and geology but also in cooking stew.
“Cultures of Tarhana: A Tale of Humans and Microbes”
Sevgi Mutlu Sirakova explores the microbial cultures of tarhana and the culinary heritage and human traditions they come with, from the Middle East to the Balkans.
“In the Teeth of History: Dental Decay in the Longue Durée”
Frank Zelko dives into the history of teeth and shows that today’s teeth are the product of centuries of biocultural evolution.
Dreams of Optimizing the Ocean: The 1970 Deepsea Ventures Mining Test and Artificial Upwelling
Arcadia, Spring 2024, no. 2
Boar-der Fencing: Human-Animal Conflicts in the Danish Borderlands
Arcadia, Summer 2023, no. 8
The Return of Malthus: Environmentalism and Post-war Population–Resource Crises
A monograph on the postwar fear of scarcity and the influence of “neo-Malthusians.”
The Age of the Soybean: An Environmental History of Soy during the Great Acceleration
An edited volume on the soybean, one of the world’s most important commodities.
Interview with John Cardina, author of Lives of Weeds: Opportunism, Resistance, Folly
In this episode from the New Books Network podcast, John Cardina is interviewed on his recent book, Lives of Weeds: Opportunism, Resistance, Folly.
Good Foods and Bad Foods: The 1862 Measles Epidemic and Diet in Edo
Arcadia, Spring 2022, no. 4