Eating to Extinction

More about the book

* Winner of multiple prestigious awards, including the James Cropper Wainwright Prize 2022 and the Fortnum & Mason Food Book Award 2022, this work is a profound exploration of food's past, present, and future. Celebrated by critics like Bee Wilson and Yotam Ottolenghi, it serves as a compelling call to action. The narrative takes readers on an extraordinary journey, highlighting the urgent need to preserve global food diversity. From a rare crimson pear in England to fermented sheep meat in the Faroe Islands and a unique corn variety in Mexico, the book showcases countless foods at risk of disappearing forever. Dan Saladino travels the world to share the stories of these endangered foods, meeting dedicated farmers, scientists, cooks, and indigenous communities committed to preserving culinary traditions and advocating for change. The book interweaves human history, touching on themes from ancient migrations to contemporary crises, emphasizing that the narrative is not just about the past. Ultimately, it underscores a critical message: the future of our planet hinges on reclaiming genetic biodiversity before it’s too late. This work is not only a celebration of food culture but also a vital reminder of the actions needed to protect it for future generations.