Sethi Simran Bread, Wine, Chocolate: The Slow Loss of Foods We Love 9780061581083

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Автор: Sethi Simran
Название: Bread, Wine, Chocolate: The Slow Loss of Foods We Love
ISBN: 9780061581083
Издательство: HarperCollins USA
Классификация:

Всеобщая и мировая история

Социальная история и история культуры

Питание и общество

Кулинария / еда, напитки и т.п.

ISBN-10: 0061581089
Обложка/Формат: Paperback
Страницы: 256
Вес: 0.39 кг.
Дата издания: 25.10.2016
Язык: English
Иллюстрации: Illustrations
Размер: 156 x 228 x 25
Читательская аудитория: General (us: trade)
Подзаголовок: The slow loss of foods we love
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Поставляется из: США
Описание:

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion--a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the worlds calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.

Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

--Dan Barber, chef/co-owner of Blue Hill and New York Times bestselling author of The Third Plate

Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Sethi Simran