Food foraging may be described as the collection of food by hunting, fishing, or the gathering of plant matter. In the modern context, it is basically procuring food by natural means.

Foraging food nearly began a decade ago –as a reaction to proliferating globalisation and homogenisation of food.

• Traders are constrained to employ professional foragers to cope with the demand.
• South Africa and Australia are home to many renowned restaurants with food inspire...

1. In Denmark, Faviken’s chefs use only food foraged from 20,000 acre grounds that the restaurant has access to. Much of the fare comprises dishes smoked dried pickled fermented, salted or burned.
2. Alex Atala in Sao Paulo is one of the leading exponents of going back to indigenous roots...

• Moringa (drumsticks) are widely used in Jharkhand, Chattisgarh, Madhya Pradesh, Orissa, Tamil Nadu and Kerala.
• In Andhra Pradesh, gongura (Roselle) leaves are the wild-growing greens that add a distinct sour tang to most savoury dishes.
• In Nepal, Uttarakhand, Himachal Prade...