Edition |
First edition. |
Description |
330 pages : illustrations ; 22 cm |
Bibliography |
Includes bibliographical references (pages [307]-309) and index. |
Contents |
Spring: the cruelest months -- Eating my way through house and homeland -- Purging the canned, making room for the fresh -- Coping with death, and the life thereafter -- Riding the dunes and finding the ghosts -- Dead chemicals or peaches eaten alive -- Summer: the fertile months -- Saguaro fruit and cactus icons -- Mesquite tortillas and duck eggs -- Tomato hornworms and summer storms -- Scouting for wild greens and chiles -- Seed saving and foraging in the heartland -- The frontera grill and the frontiers of technology -- From toxic cornfields to rattlesnake roadkills -- Autumn: the feasting months -- The headwaters and the foodshed -- The fertile valleys and their wild varmints -- Sea turtle soup and by-catch stew -- The nomad's movable feast and the taste of island chicken -- Hunting mushrooms and grilling salmon -- Feasting with the dead -- Winter: the reflective months -- Of vinegars fermented and memories curdled -- The WTO in Seattle, and the spirit of St. Louis -- Hunting quail and stalking scavengers -- Mexico's breadbasket of toxins and migrants -- The desert walk for heritage and health. |
Subject |
Local foods.
|
|
Gastronomy.
|
ISBN |
0393020177 |
|
9780393020175 |
|