Edible Wild Foods

Catalog description

This graduate culinary experience delves into the world of foraged foods as a pinnacle of true “local” and “seasonal” cuisine, exploring their roles in nutrition, medicine, and cultural heritage. Through field excursions and laboratory sessions, students will master the identification of wild edible plants and investigate their ecological contexts, ethnobotanical histories, and bioactive compounds. Emphasis is placed on critically evaluating nutritional profiles, therapeutic potentials, and sustainable harvest practices.