Αρχική / Θετικές Επιστήμες / Εκλαϊκευμένη Επιστήμη / Εκλαϊκευμένη Βιολογία / Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them

Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them

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Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope.

From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever.

In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point: the future of our planet depends on reclaiming genetic biodiversity before it is too late.

Συγγραφέας: Saladino Dan
Εκδότης: CAPE JONATHAN
Σελίδες: 464
ISBN: 9781787331242
Εξώφυλλο: Μαλακό Εξώφυλλο
Αριθμός Έκδοσης: 1
Έτος έκδοσης: 2021

Dan Saladino is a journalist and broadcaster. He makes programmes about food for BBC Radio 4 and BBC World Service. His work has been recognised by the Guild of Food Writers Awards, the Fortnum and Mason Food and Drink Awards, and in America by the James Beard Foundation. Eating to Extinction was awarded the 2019 Jane Grigson Trust Award. He lives in Cheltenham but his roots are Sicilian.

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