Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them - Dan Saladino

Winner of the Fortnum & Mason Food Book Award 2022

Winner of the Guild of Food Writers Food Book Award 2022

From a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever. Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending traditions and fighting for change.

Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future.

Reviews:

'Saladino inspires us' - Yotam Ottolenghi

'I love this book ' - Raymond Blanc

'A book of wonders' - Bee Wilson, Sunday Times Books of the Year

'A genuine masterpiece and a call to arms... Brilliant' - Gill Meller

'Packed full of knowledge... Weaves science and history with stories spanning every corner of the globe' New Scientist 

Publishers: Vintage Publishing

ISBN: 9781784709686

Pages: 450

Weight: 371g

Dimensions: 198 x 129 x 28 mm