One of the best ways to get to know a place is through its food, and it’s increasingly easy for travelers to experience firsthand the foraging trend popularized by chefs like René Redzepi of Copenhagen’s Noma. We dug up an array of cooking schools, hotels and passionate locals offering tours that celebrate wild, fresh ingredients, whether over a two-hour sail or a weekend-long forest adventure.
“Foraging keeps you completely in the moment, connects you with the ecological web of life which we are all a part of but are mostly disconnected from, and fills a deep ancestral yearning,” says Caroline Davey, ecologist, forager and cook at the Fat Hen school in Cornwall, England. “The pleasure people get from then cooking a fantastic feast with these amazing ingredients all sourced within a few miles of Fat Hen is palpable.” Similarly satisfying experiences await across the globe, from diving for conch in Turks and Caicos to picking herbs on the slopes of Devil’s Peak in Cape Town. After all, the appeal of wild food is universal and even innate.
Read original article at smithsonianmag.com
12 agosto 2015Original Author: Celia Shatzman
