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Bezig met laden... From Scratch: Adventures in Harvesting, Hunting, Fishing, and Foraging on a Fragile Planetdoor David Moscow
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"In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems--experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland. Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved -- some thriving, some in jeopardy, all interconnected with food. The result is this travel journal that marvels in the world around us while simultaneously examining the environmental issues, cultural concerns, and overlooked histories intertwined with the food we eat to survive and thrive. Through the people who harvest, hunt, fish, and forage each day, we come to understand today's reality and tomorrow's risks and possibilities"-- Geen bibliotheekbeschrijvingen gevonden. |
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![]() GenresDewey Decimale Classificatie (DDC)394.12092Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugs Eating and drinking History, Geography, PeoplesLC-classificatieWaarderingGemiddelde:![]()
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The author is an actor with a notable role in movies such as Big, where he played the young Tom Hanks. He and his father wrote this book as a companion to his television series From Scratch. In each episode, he goes to different outstanding restaurants and interviews the chefs about their dishes specializing in local ingredients. After that, Moscow goes on a scavenger hunt to locate these ingredients to bring back to cook, prepare, and enjoy together.
The idea is interesting on its own. But Moscow kicks it up a notch by providing the local history that impacts food availability and quality, providing a fascinating glimpse at the past and our possible future. For instance, he travels to Kenya, where he must kill a goat (using traditional methods), and to Italy’s Amalfi Coast to harvest the perfect wheat (with a scythe) to prepare pizza crust.
The stories can sometimes be tense, even poignant, as when he gets ready to kill a wild boar in Texas. At other times, his experiences made me laugh out loud, as when he was harvesting scallops in Iceland. But one thing is for sure; the book was never dull. Butter smoked with sheep dung, anyone?
I’d recommend this book to anyone who cares about our planet. While Moscow respects local cuisines and eats meat, he’s also conscious of what he’s doing, and the killing never seems easy. His fascination and respect for a wide variety of potatoes in Peru match that for chanterelle mushrooms in the state of Washington. It’s also a gratifying look at different cultures’ cooking traditions. I really enjoyed it. (