Gibbons, Euell

Many European cuisines still rely heavily on foraging. For example, the French and Italians are infatuated with mushroom hunting, but modern Americans have not had a deep interest in gathering wild foods. Since Gibbons, great American chefs like Alice Waters and organizations like the slow food movement are beginning to revive the concepts of, respect for, and exchange with nature and the environment. Early American Indians relied wholly on foraging and hunting for their sustenance. They believed in life lived in harmony with nature. Gibbons imparted this credo to the American public and was awarded an honorary degree by Susquehanna University in 1972.