THE LOST SUPPER: SEARCHING FOR THE FUTURE OF FOOD IN THE TASTES OF THE PAST

Grescoe, Taras

ISBN 10: 1771647639 / ISBN 13: 9781771647632

Edité par Greystone Books, 2023

A propos de cet article

This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

N° de réf. du vendeur ABNR-195526

Détails bibliographiques

• Titre: THE LOST SUPPER: SEARCHING FOR THE FUTURE OF FOOD IN THE TASTES OF THE PAST
• Éditeur: Greystone Books
• Date de parution: 2023
• Langue: anglais
• ISBN à 10 chiffres: 1771647639
• ISBN à 13 chiffres: 9781771647632
• Reliure: Couverture rigide
• État de l'article: New

A propos de ce titre

Synopsis

A New Scientist, Globe and Mail, and Eater Best Book of 2023

In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, "a surprising, flavorsome tour of ancient cuisines" (Kirkus, STARRED)--from Neolithic bread to ancient Roman fish sauce--and why reviving the foods of the past is the key to saving the future.

"A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem."--Eater

Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past.

The Lost Supper explores an idea that is quickly spreading among restaurateurs, food producers, scientists, and gastronomes around the world: that the key to healthy and sustainable eating lies not in looking forward, but in looking back to the foods that have sustained us through our half-million-year existence as a species.

Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and olive oil from wild olive trees uniquely capable of resisting quickly evolving pests and modern pathogens.

From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, The Lost Supper is a deep dive into the latest frontier of global gastronomy--the archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them.

Published in partnership with the David Suzuki Institute.

À propos de l?auteur

Taras Grescoe is the author of seven nonfiction books and a widely read commentator on the interplay of food, travel, and the environment. His journalism has been published in many of the world's leading newspapers and magazines, including the New York Times, the Guardian, and National Geographic. He lives in Montreal, Quebec.