Wild ideas in food

TY - CHAP

T1 - Wild ideas in food

AU - Münke, Christopher

AU - Halloran, Afton Marina Szasz

AU - Vantomme, Paul

AU - Evans, Joshua David

AU - Reade, Benedict

AU - Flore, Roberto

AU - Rittman, Roland

AU - Lindén, Anders

AU - Georgiadis, Pavlos

AU - Irving, Miles

N1 - CURIS 2015 NEXS 444

PY - 2015/6/12

Y1 - 2015/6/12

N2 - Foraging for all manner of wild plants, animals and fungi and their products makes up part of the traditional diets of approximately 300 million worldwide (Bharucha and Pretty, 2010). Furthermore, their relevance in the global food supply is often underestimated, as policies and statistics at national and regional levels tend to neglect their importance for food sovereignty and food culture (Bharucha and Pretty, 2010). Foraged plants often grow spontaneously and many exist independent of human interaction (Heywood, 1999)

AB - Foraging for all manner of wild plants, animals and fungi and their products makes up part of the traditional diets of approximately 300 million worldwide (Bharucha and Pretty, 2010). Furthermore, their relevance in the global food supply is often underestimated, as policies and statistics at national and regional levels tend to neglect their importance for food sovereignty and food culture (Bharucha and Pretty, 2010). Foraged plants often grow spontaneously and many exist independent of human interaction (Heywood, 1999)

M3 - Book chapter

SN - 978-0-415-70255-3

SP - 206

EP - 213

BT - The Routledge Handbook of Sustainable Food and Gastronomy

A2 - Sloan, Philip

A2 - Legrand, Willy

A2 - Hindley, Clare

PB - Routledge

CY - New York

ER -