The lost supper

searching for the future of food in the flavors of the past
Taras Grescoe
Book - 2023

"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"--

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Bibliographic Details
Main Author: Grescoe, Taras (Author)
Format: Book
Language:English
Published: Vancouver ; Berkeley ; London : Greystone Books : David Suzuki Institute, [2023]
Subjects:

MARC

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100 1 |a Grescoe, Taras,  |e author. 
245 1 4 |a The lost supper :  |b searching for the future of food in the flavors of the past /  |c Taras Grescoe. 
264 1 |a Vancouver ;  |a Berkeley ;  |a London :  |b Greystone Books :  |b David Suzuki Institute,  |c [2023] 
264 4 |c ©2023 
300 |a 327 pages ;  |c 24 cm 
336 |a text  |b txt  |2 rdacontent 
337 |a unmediated  |b n  |2 rdamedia 
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504 |a Includes bibliographical references (pages 301-313) and index. 
505 0 |a Prologue -- Montreal : kitchen dreams -- Mexico City : the secret of Axayacatl -- Ossabaw Island : some pig -- Cádiz : the quintessence of putresence -- Yorkshire Dales : hard cheese -- Puglia : the death of the immortals -- Cappadocia : lost and found -- Saint-Jean-Sur-Richelieu : bread alone -- Miʹwerʹla : the cooked and the raw -- Epilogue. 
520 |a "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"--  |c Publisher's website. 
520 |a "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"--  |c Provided by publisher. 
530 |a Issued also in electronic format. 
650 0 |a Food  |x History. 
650 0 |a Food habits  |x History. 
650 0 |a Cooking  |x History. 
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