|aEating to extinction :|bthe world's rarest foods and why we need to save them /|cDan Saladino
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30
|aWorld's rarest foods and why we need to save them
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|aFirst American edition
260
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|aNew York :|bFarrar, Straus and Giroux,|c2022
300
|axi, 450 pages :|billustrations, map ;|c24 cm
500
|a"Originally published in 2021 by Jonathan Cape, Great Britain."
504
|aIncludes bibliographical references and index
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|gIntroduction --|tFood: a very brief history --|tWild --|tCereal --|tVegetable --|tMeat --|tFrom the sea --|tFruit - Cheese --|tAlcohol --|tStimulants --|tSweet --|tEpilogue: Think like a Hadza
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00
|gPart one.|tWild --|tHadza Honey (Lake Eyasi, Tanzania) --|tMurnong (Southern Australia) --|tBear root (Colorado, USA) --|tMemang Narang (Garo Hills, India) --|tMapping the wild --|gPart two.|tCereal --|tKavilca wheat (Büyük Çatama, Anatolia) --|tBere barley (Orkney, Scotland) --|tRed mouth glutinous rice (Sichuan, China) --|tOlotón Maize (Oaxaca, Mexico) --|tSaving diversity --|gPart three.|tVegetable --|tGeechee red pea (Sapelo Island, Georgia, USA) --|tAlb lentil (Swabia, Germany) --|tOca (Andes, Bolivia) --|tO-Higu soybean (Okinawa, Japan) --|tSeed power --|gPart four.|tmeat --|tSkerpikjØt (Faroe Islands) --|tBlack Ogye chicken (Yeonsan, South Korea) --|tMiddle white pig (Wye Valley, England) --|tBison (Great plains, USA) --|tSpillover --|gPart five.|tFrom the sea --|tWild Atlantic salmon (Ireland and Scotland) --|tImraguen Butarikh (Banc D'Arguin, Mauritania) --|tShio-Katsuo (Nishiizu, Southern Japan) --|tFlat oyster (Limfjorden, Denmark) --|tSanctuary --|gPart six.|tFruit --|tSievers apple (Tian Shan, Kazakhstan) --|tKayinja Banana (Uganda) --|tVanilla orange (Ribera, Sicily) --|tThe Lorax --|gPart seven.|tCheese --|tSalers (Auvergne, Central France), Stichelton (Nottinghamshire, England) --|tMishavinë (Accursed mountains, Albania) --|tSnow room --|gPart eight.|tAlcohol --|tQvevri wine (Georgia) --|tLambic Beer (Pajottenland, Belgium) --|tPerry (Three counties, England) --|tMay hill --|gPart nine.|tStimulants --|tAncient forest Pu-Erh Tea (xishuangbanna, China) --|tWild forest coffee (Harenna, Ethiopia) --|tStenophylla --|gPart ten.|tsweet --|tHalawet el jibn (Homs, Syria) --|tQizha cake (Nablus, West bank) --|tCriollo Cacao (Cumanacoa, Venezuela) --|tCold war and coca-colonisation
520
|a"Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world's food--seeds--is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world's cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you're by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health--and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn't even know existed. Take honey--not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees' nests. Or consider murnong--once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee"--|cProvided by publisher
520
|aThroughout this original and entertaining book, Saladino shows that when foods become endangered, we risk the loss of not only traditional foodways, but also flavors, smells and textures that may never be experienced again. And the consolidation of our foods has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health-and to the planet. In response, Saladino provides a road map to a food system that is healthier, more robust, and, above all, richer in flavor and meaning. - from bookjacket
A New York Times Book Review Editors’ ChoiceWhat Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like ＂foodie,＂ but a form of reverence . . . Enchanting. --Molly Young, The New York TimesDan Saladino’s Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food--seeds--is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health--and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey--not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong--once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
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