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The Lost Supper: Searching for the Future of Food in the Flavors of the Past...
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A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Burlington, New Jersey, United States
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eBay item number:336104068766
Item specifics
- Condition
- Release Year
- 2023
- ISBN
- 9781771647632
About this product
Product Identifiers
Publisher
Greystone Books LTD.
ISBN-10
1771647639
ISBN-13
9781771647632
eBay Product ID (ePID)
14058794871
Product Key Features
Book Title
Lost Supper : Searching for the Future of Food in the Flavors of the Past
Number of Pages
312 Pages
Language
English
Topic
Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Diet & Nutrition / General
Publication Year
2023
Genre
Cooking, Social Science, Health & Fitness
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
20.5 Oz
Item Length
9.1 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2023-280254
Dewey Edition
23/eng/20230831
Reviews
"By turns thought-provoking, shudder-inducing, and funny as hell, Endresen's heartfelt The Pig and I gave this guilt-ridden Spanish ham-lover a thorough schooling in the often astonishing ways of swine."-- Taras Grescoe, author of Bottomfeeder and The Lost Supper "A treasure map that guides us to the delicious and nutritious foods that could very well save our species."-- Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity."-- Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat."-- Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste, "A treasure map that guides us to the delicious and nutritious foods that could very well save our species."-- Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity."-- Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat."-- Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "Fascinating... Grescoe is ambitious for solutions." --The Daily Telegraph "...[the author's] intrepid attempt to satiate 'a wild impulse to experience the taste of ancient foods.'... sobering and hopeful in equal measure" -- Literary Review of Canada "The Lost Supper... thrills with its escapist, aspirational appeal and ripped-from the-headlines documentary qualities. Surprising, often enthralling, facts about the past anchor Grescoe's trips... The book excels at bridging these deep histories with the present, resulting in the immediacy of an epicurean and archaeological adventure... Covering a global culinary adventure, The Lost Supper melds food history with culinary derring-do." --Foreword Reviews "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste "In The Lost Supper, Taras Grescoe takes us on a gastronomical journey into the history of the human race and its relationship with food. So what did the Egyptians eat, anyway? Read this book and you will discover so many things you'll want to try out on your dinner table. Such fun! --Linda Bond, Auntie's Bookstore, Spokane, WA, "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more."-- Kirkus STARRED Review, "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity."-- Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat."-- Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "[An] informative and engaging travelogue." --Winnipeg Free Press "Fascinating... Grescoe is ambitious for solutions." --The Daily Telegraph "...[the author's] intrepid attempt to satiate 'a wild impulse to experience the taste of ancient foods.'... sobering and hopeful in equal measure" -- Literary Review of Canada "The Lost Supper... thrills with its escapist, aspirational appeal and ripped-from the-headlines documentary qualities. Surprising, often enthralling, facts about the past anchor Grescoe's trips... The book excels at bridging these deep histories with the present, resulting in the immediacy of an epicurean and archaeological adventure... Covering a global culinary adventure, The Lost Supper melds food history with culinary derring-do." --Foreword Reviews "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste, "An outstanding and crucial read amid this global emergency." -- Quill & Quire , STARRED Review "I cheered when I read this book, a series of lyrically descriptive essays telling of the author''s interesting journeys to find world''s forgotten foods. It is beautifully persuasive." --The Spectator "[An] informative and engaging travelogue." --Winnipeg Free Press "Fascinating... Grescoe is ambitious for solutions." --The Daily Telegraph "...[the author''s] intrepid attempt to satiate ''a wild impulse to experience the taste of ancient foods.''... sobering and hopeful in equal measure" -- Literary Review of Canada "The Lost Supper... thrills with its escapist, aspirational appeal and ripped-from the-headlines documentary qualities. Surprising, often enthralling, facts about the past anchor Grescoe''s trips... The book excels at bridging these deep histories with the present, resulting in the immediacy of an epicurean and archaeological adventure... Covering a global culinary adventure, The Lost Supper melds food history with culinary derring-do." --Foreword Reviews "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn''t blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we''ve lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who''s longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene''s often unintended hand in shaping it, and what it means for the future. Grescoe''s vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. ''For those who champion the Earth''s dwindling nutritional diversity,'' he concludes, ''the message is as simple as it is urgent: to save it, you''ve got to eat it.'' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian''s precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA''s The Ark of Taste, "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste "In The Lost Supper, Taras Grescoe takes us on a gastronomical journey into the history of the human race and its relationship with food. So what did the Egyptians eat, anyway? Read this book and you will discover so many things you'll want to try out on your dinner table. Such fun! --Linda Bond, Auntie's Bookstore, Spokane, WA, "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past."-- Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species."-- Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity."-- Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat."-- Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "Fascinating... Grescoe is ambitious for solutions." --The Daily Telegraph "...[the author's] intrepid attempt to satiate 'a wild impulse to experience the taste of ancient foods.'... sobering and hopeful in equal measure" -- Literary Review of Canada "The Lost Supper... thrills with its escapist, aspirational appeal and ripped-from the-headlines documentary qualities. Surprising, often enthralling, facts about the past anchor Grescoe's trips... The book excels at bridging these deep histories with the present, resulting in the immediacy of an epicurean and archaeological adventure... Covering a global culinary adventure, The Lost Supper melds food history with culinary derring-do." --Foreword Reviews "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste, "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review, "...[the author's] intrepid attempt to satiate 'a wild impulse to experience the taste of ancient foods.'... sobering and hopeful in equal measure" -- Literary Review of Canada "The Lost Supper... thrills with its escapist, aspirational appeal and ripped-from the-headlines documentary qualities. Surprising, often enthralling, facts about the past anchor Grescoe's trips... The book excels at bridging these deep histories with the present, resulting in the immediacy of an epicurean and archaeological adventure... Covering a global culinary adventure, The Lost Supper melds food history with culinary derring-do." --Foreword Reviews "Grescoe sets out an illuminating analysis of "dwindling nutritional diversity," what a more sustainable, nutritionally varied future might look like, and how food systems should change to get there... This is worth a look." --Publishers Weekly "In vivid and engaging prose, Grescoe makes the case that we shouldn't blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who's longed to taste the flavors of the past." --Gina Rae La Cerva, author of Feasting Wild "A treasure map that guides us to the delicious and nutritious foods that could very well save our species." --Paul Greenberg, author of Four Fish "A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity." --Matt Siegel, author of The Secret History of Food "Prepare for intrigue and a deep dive into the history of food, the Anthropocene's often unintended hand in shaping it, and what it means for the future. Grescoe's vibrant writing and delectable storytelling bring deep understanding to how we eat." --Ian Knauer, chef and author of The Farm "A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you've got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more." -- Kirkus STARRED Review "If you are suffering from apocalypse fatigue when reading about global food, The Lost Supper may be the sane, personable, and imaginative exploration of the possibilities of eating here and now that you need. Grescoe has a historian's precision concerning the forces that imperil great foods and knows that the major lesson to be imparted to readers is how to surf change and keep community vital." --David S. Shields, author of The Culinarians and co-author of Slow Food USA's The Ark of Taste "In The Lost Supper, Taras Grescoe takes us on a gastronomical journey into the history of the human race and its relationship with food. So what did the Egyptians eat, anyway? Read this book and you will discover so many things you'll want to try out on your dinner table. Such fun! --Linda Bond, Auntie's Bookstore, Spokane, WA
TitleLeading
The
Dewey Decimal
394.1/2
Table Of Content
Prologue 1 MONTREAL Kitchen Dreams 2 MEXICO CITY The Secret of Axayacatl 3 OSSABAW ISLAND Some Pig 4 CÁDIZ The Quintessence of Putrescence 5 YORKSHIRE DALES Hard Cheese 6 PUGLIA The Death of the Immortals 7 CAPPADOCIA Lost and Found 8 SAINT-JEAN-SUR-RICHELIEU Bread Alone 9 MI'WER'LA The Cooked and the Raw Epilogue Acknowledgments Selected Bibliography Index
Synopsis
In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, 'a surprising, flavorsome tour of ancient cuisines' (Kirkus ) -- from Neolithic bread to ancient Roman fish sauce -- and why reviving the foods of the past is the key to saving the future. Many of us are worried (or at least we should be) about the impacts of globalisation, 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. Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavours 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., A New Scientist, Globe and Mail, and Eater Best Book of 2023 In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, "a surprising, flavorsome tour of ancient cuisines" ( Kirkus, STARRED) --from Neolithic bread to ancient Roman fish sauce--and why reviving the foods of the past is the key to saving the future. "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."-- Eater 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. 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. Published in partnership with the David Suzuki Institute.
LC Classification Number
TX353.G7 2023
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