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Eating to Extinction Book

Eating to Extinction Book

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* Winner of the James Cropper Wainwright Prize 2022 *
* Winner of the Fortnum & Mason Food Book Award 2022 *
* Winner of the Guild of Food Writers Food Book of the Year 2022 *
* Winner of the Guild of Food Writers First Book of the Year 2022 *
* André Simon Special Commendation Award 2021 *
* Shortlisted for the Stanford Food and Drink Travel Book of the Year *

From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever.

In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point: the future of our planet depends on reclaiming genetic biodiversity before it is too late.

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