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From BIOL 2P96 Jan 2013 Group 02

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Fungi as food sources (non-fermentation).

Mycophagy Throughout the Ages (A Working Title)

A Roman floor mosaic depicting picked edible mushrooms in a decorative bowl

Mushrooms have been used as a food source by humans for millenia. Archaeological records show edible mushroom fossils along with humans who lived approximately 13000 years ago in what is now modern day Chile ^[1]. A more thorough record of mushrooms as a food source can be dated back to texts written during the Han Dynasty in ancient China (206 BCE-220 CE). In ancient societies around the globe, the mushroom was not only prized for its medicinal properties, but it was also believed to have magical properties associated with immortality.

Emperor Wu of the Han dynasty went so far as to call for large expeditions to attempt to find these elusive mythological mushrooms. Mushrooms shared this mythical status in ancient Egypt. Hieroglyphic depictions of fungi dating back to 4500 BCE can be seen throughout Egypt. They can even be found in the Book of the Dead where they are described as being the "food of the Gods". The Pharaohs explicitly outlawed the consumption of mushrooms among the common populous as they were seen as only fit for royal consumption.

In Ancient Greek and Roman times, the mushroom was also a highly prized and was mainly consumed by the upper class. A particular favourite of the Emperors of Rome was the Amanite caesarea or Caesar's Mushroom, regularly on the menu at grand feasts. Unfortunately, its strong resemblance to poisonous varieties made it a relatively common and effective means of assassination. The poison's symptoms would manifest the following day and the victim would die in a week's time.

Of the few Mayan texts which survived the coming of the Spanish Conquistadors, there are hieroglyphics depicting what appears to be a man outstretching an offering of a mushroom to some sort of Deity. This suggests that mushrooms were integral to religious ceremony amongst the ancient Mayan peoples.

A Mayan priest offers the gift of fungi to his Deity

“Chicken-of-the-Woods”

(a.k.a Laetiporus conifericola, Laetiporus sulphurous, sulphur shelf)

The texture of cooked pieces is similar to that of chicken, thus the name. ^[2]

Morphology

Chicken-of-the-wood is a widespread and common fungus. It is rich yellow to orange in colour, which fades over time. It is commonly referred to as bracket-fungi due to its shape and shelf-like growth. Fruiting bodies can form up to 30 cm across. They are described to have a smooth, but uneven surface, with a tough, leathery texture.^[3] The underside of the fungi has a stippled appearance because it is lined with a series of tubes where its spores (3-5 per mm) are released. ^[4]

Habitat

‘Chicken-of-the-woods’ is commonly found fruiting on living trees, logs or stumps. They are commonly found of conifers and hardwoods across North America. ^[5]

Edibility

Edible margins, found to cause gasrointestinal upsets in some individuals. ^[6] Finding and cooking 'chicken-of-the-woods'