{"product_id":"preorder-the-lost-supper-searching-for-the-future-of-food-in-the-flavors-of-the-past-taras-grescoe","title":"The Lost Supper: Searching for the Future of Food in the Flavors of the Past (Taras Grescoe)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIn the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, “a surprising, flavorsome tour of ancient cuisines” (\u003ci data-mce-fragment=\"1\"\u003eKirkus\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e★)—from Neolithic bread to ancient Roman fish sauce—and why reviving the foods of the past is the key to saving the future.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMany 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Lost Supper\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eexplores 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAcclaimed 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Lost Supper\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a deep dive into the latest frontier of global gastronomy—the 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.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2023\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46617467322672,"sku":"01LOS2528","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/thelostsupper.jpg?v=1694219123","url":"https:\/\/nowservingla.live\/products\/preorder-the-lost-supper-searching-for-the-future-of-food-in-the-flavors-of-the-past-taras-grescoe","provider":"Now Serving","version":"1.0","type":"link"}