Eating to Extinction
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The World’s Rarest Foods and Why We Need to Save Them
A captivating and unexpected journey through the history of humankind's relationship with food, with an urgent message for our times.
In an age of mass extinction, intensive agriculture and the standardization of taste are not only wiping out many edible plants, but also the food cultures, histories and livelihoods that go with them.
Inspired by a global project to collect and preserve foods that are at risk of extinction, Dan Saladino sets out to encounter these endangered foods and the people fighting to save them. Each food tells a story - some of them moving and personal, some of them urgent and timely - and collectively they span the history of civilisation and touch on many of the biggest issues of our time, from climate change to global inequality.
From a humble pea transported to America on slave ships to a mysterious cheese made in the mountains of Albania, from the wild honey still harvested by a nomadic tribe in Tanzania to the genetic ancestor of all the world's oranges in the mountain forests of India, each ingredient transports us to a different time and place. Spanning the globe in his search for the most endangered foods, Dan Saladino takes us on a thrilling tour of a disappearing world, and reveals the battles being fought for the future of the planet.
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Imprint: Vintage Digital
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Published: 23/09/2021
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ISBN: 9781473562011
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Length: 350 Pages
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RRP: £25.00
Reviews
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I've long admired Dan Saladino's journalism for its broad scope and passion. The same qualities animate his first book Eating to Extinction, an inspiring account of endangered foods and food cultures across the planet. Everyone who cares about what they eat will want to know its stories.
Harold McGee
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Dan Saladino's stories of endangered foods form a rallying cry to us all to protect the world's diversity before it's too late. But this is also a book filled with optimism; it captures the energy of a global movement of people dedicating their lives to saving the plants, the animals, the flavours and the food knowledge we must preserve.
Alice Waters
