The Ethnobiology of Wild Foods Volume II

Dear Colleagues,

The ethnobiology of wild foods has received increasing attention in recent years, since traditional foodways around the world are still based on several wild plant, animal, fungal, microorganism, and mineral ingredients, as well as their food products and culinary preparations.

In the last few decades, wild foods in different parts of the world have been the subject of revalorization and commodification processes, with complex outcomes at the social, cultural, and economic level. Within these processes, wild foods have also come under the attention of the tourism and gastronomic sectors, which are bridging innovation and the (re)invention of traditions. Their commodification has, however, sometimes led, in different contexts, to over-harvesting and has threatened the continuation of their use for subsistence.

Wild foods around the globe therefore urgently need to be documented and evaluated, not only in terms of their biological, chemical, technological, nutritional, and pharmacological aspects, but especially in their social, cultural, and religious significance.

Original research on traditional/local wild foods will be particularly welcome, as well as attempts to determine the impact of the survival of these food items for fostering community-centered strategies of local development and sustainable food systems, attuned to local ecologies and cultural heritage.

Prof. Dr. Andrea Pieroni
Guest Editor

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• ethnobotany
• ethnomycology
• ethnozoology
• ethnozymology
• TEK
• local development
• gastronomy