Eating to Extinction

Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
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. Distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. Explore 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. Examine essential guides to treasured foods that have endured in the face of rampant sameness and standardization that also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.