Nettles — it’s what’s for dinner!
UCLA scholar, culinary historian champions foraged foods in new book
Today, delicacies like capers, arugula and fennel are at home at Dean & Deluca, Whole Foods and fancy restaurants, but they haven’t always lived the high life.
These and other darlings of the foodie set started out as peasants’ fodder, foraged from rocky outcroppings, empty fields and roadsides, according to a new book by a UCLA professor.
Luigi Ballerini revisits this distant past in “A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants” (University of California Press), which celebrates the foraged foods that are currently enjoying a renaissance in Italy and elsewhere. (more…)