This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation. In addition to providing fresh insights into various topics, e.g. taxonomy, ecology, cultivation and environmental impact, it also demonstrates the clear but fragile link between wild edible mushrooms and human societies. Comprising 17 chapters written by 41 experts from 13 countries on four continents, it enables readers to grasp the importance of protecting this unique, invaluable, renewable resource in the context of climate change and unprecedented biodiversity loss. 
The book inspires professionals and encourages young researchers to enter this field to develop the sustainable use of wild edible mushrooms using modern tools and approaches. It also highlights the importance of protecting forested environments, saving species from extinction and generating a significant income for local populations, while keeping alive and renewing the link between humans and wild edible mushrooms so that in the future, the sustainable farming and use of edible mycorrhizal mushrooms will play a predominant role in the management and preservation of forested lands.

<p>Prologue.- Introduction

1)Setting the scene.- Biodiversity and cultivation<b>.- </b>2)Edible ectomycorrhizal fungi and their cultivation in china
3)Climate change, biotechnology and mexican neotropical edible ectomycorrhizal mushrooms
4)Diversity and importance of edible ectomycorrhizal fungi in guatemala
5)Advances in the cultivation of <i>Lactarius deliciosus</i> (saffron milk cap) in new zealand
6)Edible mushrooms and their cultural importance in yunnan, china
7)Advances in desert truffle mycorrhization and cultivation.- case studies.-<b> </b>8)Diversity, biogeographic distribution, ecology and ectomycorrhizal relationships of the edible porcini mushrooms (<i>Boletus</i> s. str., Boletaceae) worldwide: state of the art and an annotated check-list
9)Recent insights in the phylogeny, species diversity and culinary uses of milkcap genera Lactarius and Lactifluus
10)Advances in the cultivation of truffles in canada
11)Diversity and ecology of edible mushrooms from patagonia native forests, argentina
12)Truffle cultivation in the south of france: socio-economic characteristics
13)Ethnomycology in europe: the past, the present, and the future.- ecology with emphasis on wild edible fungi.-<b> </b>14)Interactions between soil mesofauna and edible ectomycorrhizal mushrooms
15)Diversity and importance of edible mushrooms in ectomycorrhizal communities on mexican neotropics
16)A checklist of ectomycorrhizal mushrooms associated to <i>Quercus humboldtii</i> in colombia
17)Modifications of community structure in ectomycorrhizal artic fungi as a consequence of global warming.</p>