Book
The lost supper : searching for the future of food in the flavors of the past / Taras Grescoe.
In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, 'The Lost Supper' is 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. Taras Grescoe lives in Montreal, QC. From the author of 'Possess the Air'.
Record details
- ISBN: 9781771647632 (hardcover)
- Physical Description: 327 pages ; 24 cm
- Edition: First American edition.
- Publisher: Vancouver, BC : Greystone Books, [2023]
- Copyright: ©2023
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Cooking > History. Diet > History. Food habits. Food preferences. Food > History. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.3 Gre | 31681010338614 | NONFIC | Available | - |
- Baker & Taylor
With many people worried about the impacts of globalization, pollution and biotechnology on our diets, this thought-provoking exploration into ancient cuisines, from sourdough baked by Egyptian pharaohs to Roman fish sauce, introduces to the surprising and forgotten flavors whose revival is capturing the attention food lovers around the world. - Perseus Publishing
A New Scientist, Globe and Mail, and Eater Best Book of 2023
In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, âa surprising, flavorsome tour of ancient cuisinesâ (Kirkus, STARRED)âfrom Neolithic bread to ancient Roman fish sauceâand why reviving the foods of the past is the key to saving the future.
âA fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem.ââEater
Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. 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 olive oil from wild olive trees 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 gastronomyâthe archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them.
Published in partnership with the David Suzuki Institute.
