Wild Foods: A Topic for Food Pre-History and History or a Crucial Component of Future Sustainable and Just Food Systems?

The ethnobiology of wild foods has garnered increasing attention in food studies in recent years, since traditional foodways in less urbanized and globalized areas of the world are sometimes still based on often neglected or even largely unknown wild plant, animal, fungal, microorganism, and mineral ingredients, as well as their food products and culinary preparations [...]