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Forgotten Foods: The Ingredients We Erased from History
Paperback
Food WritingAnthropologyGeneral World History
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Publisher: Independently Published
Published: Nov 11 2025
Pages: 56
Weight: 0.19
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
Have you ever wondered what history tastes like?
The modern grocery store is not a cornucopia of infinite choice; it's a monument to culinary reduction. We have a thousand brands of the same few ingredients, and we've traded a sprawling jungle of flavors for a manicured garden of predictability. Of the 250,000 known edible plants, we regularly eat only about ten.
Author Mark E. Jemy takes you on a captivating journey to uncover the ghost in the grocery aisle -the delicious, complex, and fascinating ingredients we erased from history. This is not just a history book; it's an invitation to expand your palate and reclaim a lost culinary world.
Join an expedition to rediscover:
- The Ancient Umami: Uncover Garum, the fermented fish sauce that was the lifeblood of Roman cuisine.
- Forgotten Roots: Dig beyond the potato to find the vibrant, citrus-like Oca and the waxy, colorful Ulluco of the Andes.
- The Last Bread: Taste the nutty, buttery flavors of ancient grains like Khorasan and the sacred Amaranth of the Aztecs.
- Lost Spices: Explore the forgotten spice bazaar, from the fiery, floral Grains of Paradise to the pungent Long Pepper.
- Wild Bounty: Discover the sweet, tropical-like custard of the Pawpaw, North America's forgotten fruit.
- The Living Pantry: From tangy Kvass and Tepache to the rich world of cultured dairy and ancient ferments.
This book is a call to action for curious cooks, backyard gardeners, and culinary adventurers. It's time to remember the ingredients we erased and bring them back to our kitchens.
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