Wild ideas in food

Christopher  Münke; Afton Marina Szasz Halloran; Paul  Vantomme; Joshua David Evans; Benedict Reade; Roberto Flore; Roland  Rittman; Anders  Lindén; Pavlos  Georgiadis; Miles  Irving

Wild ideas in food

Christopher Münke, Afton Marina Szasz Halloran, Paul Vantomme, Joshua David Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis, Miles Irving

2 Citations (Scopus)

Abstract

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)

Original language	English
Title of host publication	The Routledge Handbook of Sustainable Food and Gastronomy
Editors	Philip Sloan, Willy Legrand, Clare Hindley
Number of pages	8
Place of Publication	New York
Publisher	Routledge
Publication date	12 Jun 2015
Pages	206-213
Chapter	19
ISBN (Print)	978-0-415-70255-3
ISBN (Electronic)	978-0-203-79569-9
Publication status	Published - 12 Jun 2015

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https://www.routledgehandbooks.com/doi/10.4324/9780203795699.ch19

Cite this

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author = "Christopher M{\"u}nke and Halloran, {Afton Marina Szasz} and Paul Vantomme and Evans, {Joshua David} and Benedict Reade and Roberto Flore and Roland Rittman and Anders Lind{\'e}n and Pavlos Georgiadis and Miles Irving",

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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

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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 -

Wild ideas in food

Abstract

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