LEADER 00000cam a2200481 i 4500 
001    on1248687601 
003    OCoLC 
005    20220202113150.0 
008    210827s2022    nyuab  e b    001 0 eng   
010      2021041139 
020    9780374605322|q(hardcover) 
020    0374605327|q(hardcover) 
035    (OCoLC)1248687601 
040    LBSOR/DLC|beng|erda|cDLC|dOCLCO|dOCLCF|dTOH|dWIM|dRNL 
042    pcc 
049    CKEA 
050 00 TX357|b.S23 2022 
082 00 641.3009|223 
100 1  Saladino, Dan,|d1970-|eauthor. 
245 10 Eating to extinction :|bthe world's rarest foods and why 
       we need to save them /|cDan Saladino. 
250    First American edition. 
264  1 New York :|bFarrar, Straus and Giroux,|c2022. 
300    xi, 450 pages :|billustrations, map ;|c24 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    "Originally published in 2021 by Jonathan Cape, Great 
       Britain." 
504    Includes bibliographical references (pages [383]-427) and 
       index. 
520    "Over the past several decades, globalization has 
       homogenized what we eat, and done so ruthlessly. The 
       numbers are stark: Of the roughly six thousand different 
       plants once consumed by human beings, only nine remain 
       major staples today. Just three of these-rice, wheat, and 
       corn-now provide fifty percent of all our calories. Dig 
       deeper and the trends are more worrisome still: The source
       of much of the world's food-seeds-is mostly in the control
       of just four corporations. Ninety-five percent of milk 
       consumed in the United States comes from a single breed of
       cow. Half of all the world's cheese is made with bacteria 
       or enzymes made by one company. And one in four beers 
       drunk around the world is the product of one brewer. If it
       strikes you that everything is starting to taste the same 
       wherever you are in the world, you're by no means alone. 
       This matters: when we lose diversity and foods become 
       endangered, we not only risk the loss of traditional 
       foodways, but also of flavors, smells, and textures that 
       may never be experienced again. And the consolidation of 
       our food has other steep costs, including a lack of 
       resilience in the face of climate change, pests, and 
       parasites. Our food monoculture is a threat to our health-
       and to the planet. In Eating to Extinction, the 
       distinguished BBC food journalist Dan Saladino travels the
       world to experience and document our most at-risk foods 
       before it's too late. He tells the fascinating stories of 
       the people who continue to cultivate, forage, hunt, cook, 
       and consume what the rest of us have forgotten or didn't 
       even know existed. Take honey--not the familiar product 
       sold in plastic bottles, but the wild honey gathered by 
       the Hadza people of East Africa, whose diet consists of 
       eight hundred different plants and animals and who 
       communicate with birds in order to locate bees' nests. Or 
       consider murnong-once the staple food of Aboriginal 
       Australians, this small root vegetable with the sweet 
       taste of coconut is undergoing a revival after nearly 
       being driven to extinction. And in Sierra Leone, there are
       just a few surviving stenophylla trees, a plant species 
       now considered crucial to the future of coffee"--
       |cProvided by publisher. 
650  0 Food|xHistory. 
650  0 Food supply|xHistory. 
650  0 Agrobiodiversity. 
650  0 Agrobiodiversity conservation. 
650  0 Food industry and trade|xEnvironmental aspects. 
650  7 HOUSE & HOME / General.|2bisacsh 
650  7 Agrobiodiversity.|2fast|0(OCoLC)fst01432019 
650  7 Agrobiodiversity conservation.|2fast|0(OCoLC)fst00801848 
650  7 Food.|2fast|0(OCoLC)fst00930458 
650  7 Food industry and trade|xEnvironmental aspects.|2fast
       |0(OCoLC)fst00930876 
650  7 Food supply.|2fast|0(OCoLC)fst00931196 
655  7 History.|2fast|0(OCoLC)fst01411628 
914    FARM286807 
994    C0|bCKE