Mushroom: A Global History comes from a lifetime of fascination with mushrooms. I remember being mesmerized by the intense blues of mushrooms I saw in a Honduran cloud forest and the delicious flavor of porcini stewed with beef in France. The book doesn’t pretend to be an encompassing tome on the subject of mushrooms – that would take more lifetimes than I have and more shelf space than you can imagine.
My chief qualifications for writing this treatise on the culinary history of mushrooms comes chiefly from my love of cooking, eating, traveling, and researching. An insatiable scholar, independent as I am, I possess several degrees – Latin American Studies, History, Human Nutrition, and Library Science, all of which played a role in the writing of Mushroom: A Global History. For all that, I thank my teachers and professors for their devotion to their vocations and their gift in passing on the thrill of learning of learning.