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Eating to Extinction - The World’s Rarest Foods and Why We Need to Save Them (Hardcover)
Loot Price: R851
Discovery Miles 8 510
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Eating to Extinction - The World’s Rarest Foods and Why We Need to Save Them (Hardcover)
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* Winner of the James Cropper Wainwright Prize 2022 * * Winner of
the Fortnum & Mason Food Book Award 2022 * * Winner of the
Guild of Food Writers Food Book of the Year 2022 * * Winner of the
Guild of Food Writers First Book of the Year 2022 * * André Simon
Special Commendation Award 2021 * * Shortlisted for the Stanford
Food and Drink Travel Book of the Year * * Winner of Corriere della
Sera Food Book of the Year 2021 * 'A book of wonders' Bee Wilson,
Sunday Times, Books of the Year 'Dan Saladino inspires us to
believe that turning the tide is still possible.' Yotam Ottolenghi
'I love this book... I wish the whole world could read it' Raymond
Blanc 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.
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