A memoir explores the inner conflict of the new food order.
Field Notes from a Far-Flung Pursuit of Real Food
by Max Watman
$24.95 List Price
“This is the topsy-turvy world of luxurious toil,” Max Watman writes in Harvest: Field Notes from a Far-Flung Pursuit of Real Food (Norton, $25), his new book about his adventures with—oh, how I’ve come to dread this phrase—real food. He’s describing his preparation of a foraged meal during a recent summer vacation, which began with him making salt from seawater, because “what could be more guttural, more intrinsically oceanic than the ocean’s salt?” He then infused the salt with anise liqueur and used it to season codfish, but not before Googling “fun to eat” seaweed species, which led him to the unappetizing-sounding bladder wrack (that scraggle with pods we’ve all tangled with while trying to walk out to sea for a relaxing back float). Back to the shoreline he went to gather some, which he
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