Sách - The Lost Supper - Searching for the Future of Food in the Flavors of the by Taras Grescoe (US edition, hardcover)

Ships from and sold by EXPERAL Singapore Publisher: Ingram IPS Origin: United States (Imported) ISBN 13: 9781771647632 Condition: Brandnew Binding: hardcover Pages: 312 Dimensons: 229 x 152 x 30 | 400 (gram) ---------------------------------------- In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, an exciting and globe-trotting account of ancient cuisines—from Neolithic wines to ancient Roman fish sauce—and why reviving the foods of the past is the key to saving the future. Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our ts. 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 critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and Neolithic wines from long-lost grapes uniquely capable of resisting quickly-evolving pests and modern pathogens. From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, The Lost Supper is a deep dive into the latest frontier of global gastronomy—the archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in to save these foods, he argues, we&339;ve got to eat them. For fans of Michael Pollan, Anthony Bourdain, Mark Bittman, and Bee Wilson By an award-winning writer who has been widely acclaimed for his vivid writing on food and the environment including in The National Geographic Captures a growing food movement and reaction to the standard American diet. The book profiles people who are responding to the concern over hormones and chemicals in foods by returning to the flavors that sustained humans for thousands of years. Chefs, food producers, and everyday people are creating diverse, sustainable ways of eating by looking to the past. Access to ancient foods is an Indigenous right. The author profiles Indigenous groups who are reviving and reclaiming lost ingredients from their pre-colonization diets. Culinary diversity. The lack of diversity on our plates is a growing concern for us and the planet. Reviving ancient foods is a key step towards diversifying our world. Amazing, delicious, and rare food experiences: the author travels the world to taste Aztec caviar made from the eggs of a water-dwelling insect, ancient sourdough bread last baked by Egyptian pharaohs, and more tantalizing dishes. National PR campaign: pitching NPR, Washington Post, New York Times, Reuters, Wall Street Journal, New Yorker, National Geographic. Podcast tour: pitching key food, lifestyle, and cultural podcasts. Big Mouth Mailing: sending galleys to celebrity chefs, slow food movement influencers, food critics as well as booksellers, librarians, and media. Ad buys in Publishers Weekly and other trade publications Indie bookstore outreach: paid promotion on edelweiss and in regional cataloges Social media advertising campaign ( and ) E-newsletter campaign Taras Grescoe Bio: Taras Grescoe is the author of seven nonfiction books and a widely read commentator on the interplay of food, travel, and the environment. His journalism has been published in many of the world's leading newspapers and magazines, including the New York Times, the Guardian, and National Geographic. He lives in Montreal, Quebec. Giá sản phẩm trên Tiki đã bao gồm thuế theo luật hiện hành. Bên cạnh đó, tuỳ vào loại sản phẩm, hình thức và địa chỉ giao hàng mà có thể phát sinh thêm chi phí khác như phí vận chuyển, phụ phí hàng cồng kềnh, thuế nhập khẩu (đối với đơn hàng giao từ nước ngoài có giá trị trên 1 triệu đồng).....