Wild Gastronomy in the 2020s in the Global Food System: From Relic Uses to New Foraging Trends
A special issue of Gastronomy (ISSN 2813-513X).
Deadline for manuscript submissions: 20 May 2025 | Viewed by 700
Special Issue Editor
Special Issue Information
Dear Colleagues,
Wild foods were the only human foods in the beginning of humanity. With the advent of agriculture, they lost their importance but still often enable survival in times of crisis. Interest in wild foods has been growing in the 21st century. The main reason of this increased attention is the drive for the diversification of food ingredients and for sources of clean, sustainable foods.
Changes in the wild food scene have not been sufficiently documented. Such things as emerging new trends in wild food use, provisioning and processing require more attention. Not enough heed is paid to historical ethnobotany and the durability of wild food ingredients in local food systems, as well as urban foraging. We also need to review the toxicological safety and ecological sustainability of wild foods. Finally, disappearing relic wild food ingredients and recipes should be documented.
Dr. Łukasz Łuczaj
Guest Editor
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Keywords
- foraging
- wild food
- novel foods
- relic foods
- gastronomic ethnobotany
- ethnomycology
- edible mushrooms
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