{"product_id":"lost-supper-searching-for-the-future-of-food-in-the-flavors-of-the-past","title":"Lost Supper: Searching for the Future of Food in the Flavors of the Past","description":"\u003cbr\u003e\u003cb\u003eA \u003ci\u003eNew Scientist, Globe and Mail, \u003c\/i\u003e and \u003ci\u003eEater\u003c\/i\u003e Best Book of 2023\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIn the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, \"a surprising, flavorsome tour of ancient cuisines\" (\u003ci\u003eKirkus, \u003c\/i\u003eSTARRED)\u003c\/b\u003e\u003cb\u003e--from Neolithic bread to ancient Roman fish sauce--and why reviving the foods of the past is the key to saving the future.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"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.\"--\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMany 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. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Lost Supper\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eAcclaimed 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. \u003cp\u003e\u003c\/p\u003eFrom Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, \u003ci\u003eThe Lost Supper\u003c\/i\u003e 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.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePublished in partnership with the David Suzuki Institute.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e","brand":"Taras Grescoe","offers":[{"title":"Hardcover","offer_id":46360139071724,"sku":"9781771647632","price":29.95,"currency_code":"USD","in_stock":false},{"title":"Paperback","offer_id":46360139104492,"sku":"9781778402128","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9781771647632.jpg?v=1744475633","url":"https:\/\/intl.allstora.com\/products\/lost-supper-searching-for-the-future-of-food-in-the-flavors-of-the-past","provider":"Allstora","version":"1.0","type":"link"}