Synopses & Reviews
and#160;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 andldquo;sent back to the dung heap where they are born.andrdquo; 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 andldquo;magicandrdquo; mushrooms, which some people link to ancient religious beliefs.and#160;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.
An incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly
cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the
planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties—medicinal, ecological, even recreational—and has
spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing challenges of the 21st century.
Whether ones interest in mushrooms is culinary, scientific, recreational, or entrepreneurial, Mycophilia will open a readers eyes to the vast and bizarre world of fungi and their role in the deeply complex yet profoundly graceful interplay of life on earth.
About the Author
Eugenia Bone is an author and a food writer who has been featured in numerous national publications and can be followed on twitter @eugeniabone. She lives in Colorado and New York City.