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Bezig met laden... Eating to Extinction: The World's Rarest Foods and Why We Need to Save Themdoor Dan Saladino
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. Do we all have at least some idea of where our food comes from and how those systems work? By late 2023, I would argue that almost all adults do (and this title was published at the start of the year). For that reason, I am less certain of the need for this narrative than the author is. It did go deep into the ancestral origins of agriculture, in some unique ways and in many parts of the world, all of which are genuinely interesting stories. But as a collection of multiple stories, it was harder for me to knit the anecdotes and histories together into a larger point. Whew. That was a slog despite it being directly up my alley. I did my undergrad in Sustainable Foods & Bioenergy Systems, this could have been a text in one of my classes on monocultures or biodiversity. But this was written for lay people, there's no scientific nomenclature here, and there's often anecdotes here and there. It just contains too much! The fate of many of these foods is the same, so to go through the process for dozens of foods is pretty grating by the end. It's incredibly well researched, but I think I'd just refer to someone interested in one of these foods to it's section, rather than recommending the entire text. geen besprekingen | voeg een bespreking toe
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"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"-- Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.3009Technology Home and family management Food And Drink Food History, geographic treatment, biographyLC-classificatieWaarderingGemiddelde:
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Besides it being ostensibly about food and agriculture, this also a travel book, in time and place. You will visit places you’ve never been before or ever gain access to. Sort of like Anthony Bourdain sitting down for a bowl of noodles in a Vietnamese greasy spoon with the President of the United States.
If I have one complaint it’s that author fails to acknowledge the utility of standardization in government policy.
While it sounds quaint and beautiful there being cheeses and alcoholic beverages made from unpasteurized milk or open vats of fermenting hops, there are reasons these standards developed: to protect people. Standards were not developed to rob people of choice.
We live in a litigious world, like it or not.
Also, people want cheap food. Grocers minimize their losses — and food waste — by sticking to known quantities. ( )