Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Lost Supper: Searching for the Future of Food in the Flavors of the Past

The Lost Supper: Searching for the Future of Food in the Flavors of the Past

Grescoe, Taras

Hardcover

Food WritingDiet & NutritionAgriculture

Publisher Price: $29.95

ISBN10: 1771647639
ISBN13: 9781771647632
Publisher: Greystone Books
Published: Sep 19 2023
Pages: 312
Weight: 1.25
Height: 1.10 Width: 6.10 Depth: 9.00
Language: English

A New Scientist, Globe and Mail, and Eater Best Book of 2023

In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, a surprising, flavorsome tour of ancient cuisines (Kirkus, STARRED)--from Neolithic bread to ancient Roman fish sauce--and why reviving the foods of the past is the key to saving the future.

A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem.--Eater

Many 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.

The Lost Supper explores 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.

Acclaimed 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.

From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, The Lost Supper is 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.

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