Elizabeth Andoh, “Kansha 感謝 ,Celebrating Japan’s Vegan and Vegetarian Traditions”, 2010 was the topic of an earlier blog post.
Robert Whittaker, “Five Kingdoms” also was the topic of an earlier blog post.
Here I present: Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook”, 2017. I will discuss this cookbook relative to “five kingdoms” of life.
Robert Whittaker defines three (3) nutritive-modes for his kingdoms (shown BELOW).
This means to many people that “plants” are in a kingdom; but, the domain of “animal-fungi” are a culinarily different grouping.
BELOW is the taxonomy of “animal-fungi” domain. This taxonomy is used by most zoologist and mycologists.
Here I presented: Michael Hyams & Liz O’Keefe, “The Mushroom Cookbook”, 2017.
SUMMARY
“Morel, wild garlic and asparagus focaccia” is an example recipe from the book (shown BELOW). “Kale and Shiitake Mushroom Soup” is another example recipe from this book (shown BENEATH).
COMMENTS.
I am aware that mycologist and zoologist consider “animal-fungi” as a single, taxonomic domain. However, culinary arts views “mushrooms” and “meat” as separate. The nutritive mode of “absorption” and “ingestion” are ecologically not “photosynthesis”.
However, food consumption behavior (shown BELOW) is what culinary arts deals with; and, “mushrooms “ and “meat” are not subsumed under a single culinary rubric.
