Eating to Extinction

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A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like 'foodie,' but a form of reverence . . . Enchanting. -Molly Young, The New York TimesDan Saladino's Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than ever.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-provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still: 95 percent of milk consumed in the United States comes from a single breed of cow, while one in four beers drunk around the world is the product of one...

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