![fading on the right of the foodstuff motifs over beige](/previews/e_copy13_lg.jpg)
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
by Dan Saladino Author
In this book, author and journalist Dan Saladino travels the world to document endangered foods. He highlights stories of people who cultivate, forage, hunt, cook, and consume these forgotten foods. For example, he profiles the Hadza people of East Africa, who gather wild honey and communicate with birds to find beehives, and Aboriginal Australians, who revived murnong, a small yam with a coconut-like taste. From Indigenous American chefs to farmers tending Geechee red peas, these individuals offer a guide to must-taste foods that have endured despite sameness and standardization, leading to a healthier, more resilient, and flavorful diet.
(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)
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