南開科技大學圖書館 |

Language: 繁體中文

說明(常見問題)

南開科技大學

圖書館首頁

編目中圖書申請

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Eating to extinction :the world's rarest foods and why we need to save them /

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	Eating to extinction :/ Dan Saladino.
其他題名:	the world's rarest foods and why we need to save them /
其他題名:	World's rarest foods and why we need to save them
作者:	Saladino, Dan,
出版者:	New York :Farrar, Straus and Giroux,2022, c2021
面頁冊數:	xi, 450 p. :ill., map ;24 cm.
附註:	"Originally published in 2021 by Jonathan Cape, Great Britain.".
標題:	Food - History. -
ISBN:	9780374605322$q(hbk.) :
ISBN:	0374605327$q(hbk.)

Eating to extinction :the world's rarest foods and why we need to save them /
Saladino, Dan,1970-

Eating to extinction :the world's rarest foods and why we need to save them /World's rarest foods and why we need to save themDan Saladino. - 1st American ed. - New York :Farrar, Straus and Giroux,2022, c2021 - xi, 450 p. :ill., map ;24 cm.

"Originally published in 2021 by Jonathan Cape, Great Britain.".

Includes bibliographical references and index.

Food: a very brief history --Introduction --

"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"--

ISBN: 9780374605322$q(hbk.) :NT893

LCCN: 2021041139Subjects--Topical Terms:

177876
Food
--History.

LC Class. No.: TX357 / .S23 2022

Dewey Class. No.: 641.3009

Eating to extinction :the world's rarest foods and why we need to save them /
LDR:05650cam a2200265 a 4500 001 1000126417
008 221006t20222021nyuab b 001 0 eng d
010 $a 2021041139
020 $a 9780374605322$q(hbk.) : $c NT893
020 $a 0374605327$q(hbk.)
035 $a (OCoLC)1248687601
040 $a LBSOR/DLC $b eng $e aacr2 $c DLC $d OCLCO $d OCLCF $d TOH $d WIM $d RNL $d EAU $d ILC $d YDX $d VP@ $d JTH $d Z#6 $d MNN $d OCLCO $d S1C $d WVU $d YUS
042 $a pcc
050 0 0 $a TX357 $b .S23 2022
082 0 4 $a 641.3009 $2 23
100 1 $a Saladino, Dan, $d 1970- $3 1000147493
245 1 0 $a Eating to extinction : $b the world's rarest foods and why we need to save them / $c Dan Saladino.
246 3 0 $a World's rarest foods and why we need to save them
250 $a 1st American ed.
260 # $a New York : $b Farrar, Straus and Giroux, $c 2022, c2021
300 $a xi, 450 p. : $b ill., map ; $c 24 cm.
500 $a "Originally published in 2021 by Jonathan Cape, Great Britain.".
504 $a Includes bibliographical references and index.
505 2 0 $g Introduction -- $t Food: a very brief history -- $t Wild -- $t Cereal -- $t Vegetable -- $t Meat -- $t From the sea -- $t Fruit - Cheese -- $t Alcohol -- $t Stimulants -- $t Sweet -- $t Epilogue: Think like a Hadza.
505 0 0 $g Part one. $t Wild -- $t Hadza Honey (Lake Eyasi, Tanzania) -- $t Murnong (Southern Australia) -- $t Bear root (Colorado, USA) -- $t Memang Narang (Garo Hills, India) -- $t Mapping the wild -- $g Part two. $t Cereal -- $t Kavilca wheat (Büyük Çatama, Anatolia) -- $t Bere barley (Orkney, Scotland) -- $t Red mouth glutinous rice (Sichuan, China) -- $t Olotón Maize (Oaxaca, Mexico) -- $t Saving diversity -- $g Part three. $t Vegetable -- $t Geechee red pea (Sapelo Island, Georgia, USA) -- $t Alb lentil (Swabia, Germany) -- $t Oca (Andes, Bolivia) -- $t O-Higu soybean (Okinawa, Japan) -- $t Seed power -- $g Part four. $t meat -- $t SkerpikjØt (Faroe Islands) -- $t Black Ogye chicken (Yeonsan, South Korea) -- $t Middle white pig (Wye Valley, England) -- $t Bison (Great plains, USA) -- $t Spillover -- $g Part five. $t From the sea -- $t Wild Atlantic salmon (Ireland and Scotland) -- $t Imraguen Butarikh (Banc D'Arguin, Mauritania) -- $t Shio-Katsuo (Nishiizu, Southern Japan) -- $t Flat oyster (Limfjorden, Denmark) -- $t Sanctuary -- $g Part six. $t Fruit -- $t Sievers apple (Tian Shan, Kazakhstan) -- $t Kayinja Banana (Uganda) -- $t Vanilla orange (Ribera, Sicily) -- $t The Lorax -- $g Part seven. $t Cheese -- $t Salers (Auvergne, Central France), Stichelton (Nottinghamshire, England) -- $t Mishavinë (Accursed mountains, Albania) -- $t Snow room -- $g Part eight. $t Alcohol -- $t Qvevri wine (Georgia) -- $t Lambic Beer (Pajottenland, Belgium) -- $t Perry (Three counties, England) -- $t May hill -- $g Part nine. $t Stimulants -- $t Ancient forest Pu-Erh Tea (xishuangbanna, China) -- $t Wild forest coffee (Harenna, Ethiopia) -- $t Stenophylla -- $g Part ten. $t sweet -- $t Halawet el jibn (Homs, Syria) -- $t Qizha cake (Nablus, West bank) -- $t Criollo Cacao (Cumanacoa, Venezuela) -- $t Cold war and coca-colonisation.
520 # $a "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"-- $c Provided by publisher.
520 # $a Throughout this original and entertaining book, Saladino shows that when foods become endangered, we risk the loss of not only traditional foodways, but also flavors, smells and textures that may never be experienced again. And the consolidation of our foods 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 response, Saladino provides a road map to a food system that is healthier, more robust, and, above all, richer in flavor and meaning. - from bookjacket.
650 # 0 $a Food $x History. $3 177876
650 # 0 $a Food supply $x History. $3 1000147494
650 # 0 $a Agrobiodiversity. $2 fast $3 1000068337
650 # 0 $a Agrobiodiversity conservation. $3 1000074821
650 # 0 $a Food industry and trade $x Environmental aspects. $3 1000147495