mushroom a global history

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Author : Cynthia D. Bertelsen
ISBN : 178023175X
Genre : Cooking
File Size : 51. 80 MB
Format : PDF
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Known as the meat of the vegetable world, mushrooms have their ardent supporters as well as their fierce detractors. Hobbits go crazy over them, while Diderot thought they should be “sent back to the dung heap where they are born.” In Mushroom, Cynthia D. Bertelsen examines the colorful history of these divisive edible fungi. As she reveals, their story is fraught with murder and accidental death, hunger and gluttony, sickness and health, religion and war. Some cultures equate them with the rottenness of life while others delight in cooking and eating them. And then there are those “magic” mushrooms, which some people link to ancient religious beliefs. To tell this story, Bertelsen travels to the nineteenth century, when mushrooms entered the realm of haute cuisine after millennia of being picked from the wild for use in everyday cooking and medicine. She describes how this new demand drove entrepreneurs and farmers to seek methods for cultivating mushrooms, including experiments in domesticating the highly sought after but elusive truffles, and she explores the popular pastime of mushroom hunting and includes numerous historic and contemporary recipes. Packed with images of mushrooms from around the globe, this savory book will be essential reading for fans of this surprising, earthy fungus.

One World Divisible

Author : David Reynolds
ISBN : 0393321088
Genre : History
File Size : 79. 92 MB
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Documents the last fifty years of history as a period of increasing interconnection and fragmentation through such political events as the Cold War, the Chinese revolution, Vietnam, the fall of the Soviet Union, and digital development. Reprint. 12,000 first printing.

The Mushroom At The End Of The World

Author : Anna Lowenhaupt Tsing
ISBN : 9781400873548
Genre : Social Science
File Size : 65. 43 MB
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Matsutake is the most valuable mushroom in the world—and a weed that grows in human-disturbed forests across the northern hemisphere. Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into areas far beyond just mushrooms and addresses a crucial question: what manages to live in the ruins we have made? A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world’s most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.

Taming The Truffle

Author : Ian Robert Hall
ISBN : 9780881928600
Genre : Art
File Size : 31. 55 MB
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Whether the world's best truffles are found in Piedmont or Perigord inspires impassioned debate, but the effects of dwindling supply and insatiable demand for the elusive, ultimate mushroom are unquestionable: prices through the roof, intrigue and deception, and ever more intensive efforts to cultivate. The secrets of when, how, and where to collect truffles have benn passed from generation to generation since ancient times, but artificial cultivation remains the holy grail. Here in the most comprehensive practical treatment of the gastronomic treasure to date, the art and science of the high-stakes pursuit come together. Their enthusiasm and expertise leavened with wry humor, the authors explore the newest techniques; they describe the commercial species in detail along with their host plants, natural habitats, cultivation and mintenance, pests and diseases, and harvesting with pigs, dogs, truffle flies, and even the electronic nose. Pursuit of the fungus that costs more than gold is not for the faint of heart nor for those in a hurry, as under ideal conditions, truffle production in artificial truffieres can begin after three years but results may not be seen until a decade after planting, and maximum yields not for another decade still. So there is time to read and prepare, and no better source than this one.

Radical Mycology

Author : Peter McCoy
ISBN : 0986399604
Genre :
File Size : 50. 96 MB
Format : PDF
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Interwoven with short essays on the lessons of the fungi, Radial Mycology begins with chapters that explore the uniqueness of fungal biology, the critical ecological roles of micro and macro fungi, how to accurately identify mushrooms and mycorrhizal fungi, the importance of lichens as medicines and indicators of environmental quality, and the profound influences that fungi have held on the evolution of all life and human cultures. With this foundation laid, the reader is then equipped to work with the fungi directly. Techniques for making potent fungal medicines, growing fermenting fungi for food, and cheaply cultivating mushrooms using recycled tools (and yet still achieving lab-quality results) are explored in-depth. Subsequent chapters grow far beyond the limits of other books on mushrooms. Detailed information on the principles and practices of natural mushroom farming--largely influenced by the design system of permaculture--is presented along with extensive information on cultivating mycorrhizal fungi and the science of mycoremediation, the application of fungi to mitigate pollution in the environment and in our homes. The book ends with deeper insights into the social effects that fungi present from the reflection of mycelial networks in the design of whole societies to a rigorous examination of the history of psychoactive fungi. Written for the beginner as well as the experienced mycologist, Radical Mycology is an invaluable reference book for anyone interested in Do-It-Yourself (or Do-It-Together) homesteading, community organizing, food security, natural medicine, grassroots bioremediation, and the evolution of human-fungal-ecological relations. More than a book on mushrooms, Radical Mycology is a call to ally with the fungi in all efforts to spawn a healthier world. Heavily referenced and vibrantly illustrated by the author, this unprecedented book will undoubtedly remain a classic for generations to come.

At My French Table

Author : Jane Webster
ISBN : 0670078247
Genre : Australians
File Size : 31. 77 MB
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Filled with exquisite photography, recipes, and stories, At my French Table captures the simple pleasures of family life in a beautiful corner of France.

French Bistro

Author : Bertrand Auboyneau
ISBN : 2080200887
Genre : Cooking
File Size : 54. 29 MB
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An homage to the classic French bistro featuring over fifty-five recipes from the Paul Bert in Paris and a dozen of the best bistros in the French capital. The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, owner of the Paul Bert in Paris, offers a seasonal selection of over fifty-five hearty recipes. Starters include Country Pâté with Pickled Chanterelles and Anchovy Fillets with Marinated Red Bell Peppers. An extensive selection of main courses ranges from Milk-Fed Lamb and Baby Vegetable Pot Roast; Fattened Hen in Jura Vin Jaune and Homemade Mashed Potatoes; and Duck Breast with Morello Cherries and Roasted Baby Potatoes; to Entrecôte with Béarnaise Sauce and French Fries. After a whiff of a dazzling cheese tray, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as the Paul Berts signature ParisBrest, praline cream in a crisp choux pastry ring; Tarte Tatin; a heavenly Chocolate Soufflé; or a glistening Rum Baba, brimming with vanilla-scented Chantilly cream. To accompany the recipes, revered food critic François Simon outlines ten essentials for a true bistro, such as the importance of an inspirational owner, a highly experienced chef, impeccable servers, and the art of creating an authentic decor, dense with the wafting aromas of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.

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