Author: Sarah Lohman
Publisher: W. W. Norton & Company
ISBN: 1324004673
Category : Social Science
Languages : en
Pages : 193
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Book Description
A New York Times Book Review Editors’ Choice A Food & Wine Best Book of the Year An Eater Best Food Book “A thoughtful, compelling read about why…food traditions matter and are worth preserving.” —Bettina Makalintal, Eater American food traditions are in danger of being lost. How do we save them? Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley—but the family farms that caretake them are shutting down. Apples, cattle, dates—these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods—before it’s too late.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Dan Saladino
Publisher: Farrar, Straus and Giroux
ISBN: 0374605335
Category : Social Science
Languages : en
Pages : 293
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Book Description
A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever 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. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
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Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Author: Lenore Newman
Publisher: ECW Press
ISBN: 1773054066
Category : Nature
Languages : en
Pages : 209
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Book Description
A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.
Author: Jim McLauchlin
Publisher: CRC Press
ISBN: 0340905301
Category : Medical
Languages : en
Pages : 433
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Book Description
This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.
Author: Publishers Lunch
Publisher: Publishers Lunch
ISBN: 1948586592
Category : Fiction
Languages : en
Pages : 913
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Book Description
Buzz Books 2023: Fall/Winter is the 23rd volume in our popular sampler series. This Buzz Books presents passionate readers with an insider’s look more than sixty of the buzziest books due out this season—our largest collection to date. Such major bestselling authors as Naomi Alderman, Yangsze Choo, Kiley Reid, and Tia Williams are featured, along with literary greats Lauren Groff, Sigrid Nunez, Etaf Rum, C Pam Zhang, and more. Buzz Books has had a particularly stellar track record with highlighting the most talented, exciting and diverse debut authors, and this edition is no exception. Comedian and TV star Cedric the Entertainer’s novel is about close-knit black families and tightly woven communities during the Depression and World War II. Jazmina Barrera, a Mexican nonfiction author, offers her first novel. Two YA authors, Ashley Elston and Emma Noyes, debut their first adult books. Among the others are Isa Arsén, Inci Atrek, Anna Bliss, Kim Coleman Foote , Madeleine Gray, Molly McGhee, Nishita Parekh, and Anise Vance. Our robust nonfiction section covers such important subjects as addiction, forgiveness, lying, and grief; several memoirs about harrowing childhoods; and a definitive biography of John Lewis. Finally, we present early looks at new work from young adult authors, including the New York Times bestselling Roshani Chokshi, Jason June and Melinda Salisbury, along with a YA debut by Court Stevens, who is a bookseller at Parnassus Books in Nashville. Be sure to look out for Buzz Books 2023:Romance, coming in late May.
Author: Amanda Little
Publisher: Harmony
ISBN: 080418903X
Category : Business & Economics
Languages : en
Pages : 354
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Book Description
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
Author: Kate Allen Fox
Publisher: Capstone
ISBN: 1684469538
Category : Juvenile Nonfiction
Languages : en
Pages : 33
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Book Description
Pando is an inspiring tribute to a Utah grove of quaking Aspen trees connected by their roots to form one of the world's oldest and largest living things. Author Kate Allen Fox engages readers' senses to help convey the vastness of Pando, the challenges it faces, and how we all can be part of the solution. With lyrical poetry, Fox summarizes the science, action, and compassion needed to save this wonder of nature.
Author: Matt Williams
Publisher: Indiana University Press
ISBN: 0253036097
Category : Nature
Languages : en
Pages : 333
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Book Description
From the birds who wake us in the morning with their cheerful chorus to those who flock to our feeders and brighten a gloomy winter day, birds fascinate us with their lively and interesting behavior and provide essential services from controlling pest populations to pollinating crops. And yet for all the benefits they provide, many species across Minnesota, Wisconsin, Illinois, Iowa, Indiana, Michigan, and Ohio are in danger of extinction due to loss of habitat, agricultural expansion, changing forest conditions, and interactions with humans. In Endangered and Disappearing Birds of the Midwest, Matt Williams profiles forty of the most beautiful and interesting birds who winter, breed, or migrate through the Midwest and whose populations are most in danger of disappearing from the region. Each profile includes the current endangered status of the species, a description of the bird's vocal and nesting patterns, and tips to help readers identify them, along with stunning color images and detailed migration maps. An exquisite and timely examination of our feathered friends, Endangered and Disappearing Birds of the Midwest is a call to action to protect these vulnerable and gorgeous creatures that enliven our world.
