Bread, wine, chocolate The slow loss of foods we love

Simran Sethi

Book - 2015

"Bread, Wine, and Chocolate, part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Award-winning journalist Simran Sethi travels from wild coffee forests in Ethiopian to cocoa plantations in Ecuador, from the brewery to the bakery to the temple, in order to meet sc...ientists, farmers, chefs, wine makers, beer brewers, coffee roasters, chocolate connoisseurs, bakers, and many more to explore the reasons behind four developing monodiets in order to savor and save the foods we love."--Jacket.

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Subjects
Published
San Francisco : HarperOne 2015.
Edition
First edition
Language
English
Physical Description
350 pages : color illustrations ; 24 cm
Bibliography
Includes bibliographical references.
ISBN
9780061581076
0061581070
Main Author
Simran Sethi (author)
  • What's at stake. Biodiversity
  • Taste
  • Wine. In the glass
  • On the vine
  • Tasting wine
  • Chocolate. The baba
  • The bar
  • Tasting chocolate
  • Coffee. The cup
  • The wild
  • Tasting coffee
  • Beer. The spice
  • The soul
  • Tasting beer
  • Bread. The temple
  • The blessing
  • Tasting bread
  • Octopus. Eight tentacles
  • Three hearts
  • Appendices: Methods of conserving agricultural biodiversity
  • Drivers of change in agricultural biodiversity.
Review by Publisher Summary 1

Exploring the history and cultural importance of the foods that we love, and what it means to lose them, an award-winning journalist—drawing on interviews with scientists, farmers, chefs, coffee roasters and many others—provides a thought-provoking wake-up call to the homogenization that is threatening the diversity of our food supply. 40,000 first printing.

Review by Publisher Summary 2

Draws on interviews with scientists, farmers, chefs, and others in the food trade to reveal the interconnected reasons that have caused a steady loss of diversity in food crops and the associated health, culture, and traditional consequences.

Review by Publisher Summary 3

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

Review by Publisher Summary 4

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion'a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world's calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.