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Welcome to the exhibit for foods that sit in their own unique categories---seaweed and edible mushrooms. Seaweed figures in numerous foods, as a thickener in products like commercial pudding, but also is eaten on its own or as a flavoring in many cultures of the world. Wild mushrooms are one of the oldest gathered foods in the world. Among the wild fungi are truffles, skillfully harvested by trained dogs and pigs, and arguably the most expensive food product on the planet. Today hundreds of varieties of mushrooms are cultivated commercially.
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Edible and commercially important seaweed include: laver, dulse, carrageen and knotted wrack. (Courtesy Oxford Book of Food Plants, Hughes Food History Archives)
Edible mushrooms including: truffle,
chanterelle, morel, field mushroom, blewit, oyster mushroom, cep, shaggy
parasol, fairy-ring champignon and giant puff-ball. (Courtesy Oxford
Book of Food Plants, Hughes Food History Archives)
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