Many of us are worried about the impacts of globalization, pollution, and biotechnology on our diets. Taras Grescoe explores an idea that is quickly spreading among restaurateurs, food producers, and scientists around the world: that the key to healthy and sustainable eating lies in looking back to the foods that have sustained us through our half-million-year existence as a species. From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them.
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