The Lost Supper: Searching for the Future of Food in the Flavors of the Past (Grescoe Taras)(Pevná vazba)

A New Scientist, Globe and Mail, and Eater Best Book of 2023In 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.”—EaterMany 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 critic
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