Wild foods such as Marsh Samphire are making their way on to the plates of trendy international restaurants. They join such wild-sourced foods as truffles as culinary oddities and gourmet foods. Are these trail-blazers in a new trend, and is there something more going on here?
In Europe, at least, the Second World War marked a watershed in culinary tastes. Foraging for wild foods became an essential part of survival. Wild-sourced foods often became essential dietary staples for those who could access those foods. It was inevitable, after the shortages of the war cam to an end that people would shie away from such subsistence foods and that commercial agricultural produce and processed foods became the be-all and end-all of daily sustenance. Two generations lost the knowledge of which wild foods were edible and which wern’t (with the notable exception of fruit such as blackberries and certain mushrooms). Consumers became more distant from the land than ever before.
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