{"title":"Dan Saladino","description":"\u003cp\u003eExplore the insightful world of Dan Saladino, where food becomes a lens for history, culture, and the future of our planet. Perfect for readers who savour knowledge and stories with every bite.\u003c\/p\u003e","products":[{"product_id":"eating-to-extinction-book-dan-saladino-9781787331235","title":"Eating to Extinction","description":"* Winner of the James Cropper Wainwright Prize 2022 * * Winner of the Fortnum \u0026amp; Mason Food Book Award 2022 * * Winner of the Guild of Food Writers Food Book of the Year 2022 * * Winner of the Guild of Food Writers First Book of the Year 2022 * * André Simon Special Commendation Award 2021 * * Shortlisted for the Stanford Food and Drink Travel Book of the Year * * Winner of Corriere della Sera Food Book of the Year 2021 *  'A book of wonders' Bee Wilson, Sunday Times, Books of the Year  'Dan Saladino inspires us to believe that turning the tide is still possible.' Yotam Ottolenghi  'I love this book... I wish the whole world could read it' Raymond Blanc  Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope.  From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever.  In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point: the future of our planet depends on reclaiming genetic biodiversity before it is too late.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49617590190353,"sku":"GOR011737305","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49643926520081,"sku":"GOR012780587","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49661113499921,"sku":"GOR013713396","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49914248003857,"sku":"GOR011953347","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52429037994257,"sku":"NLS9781787331235","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1787331237.jpg?v=1751433279"},{"product_id":"eating-to-extinction-book-dan-saladino-9781784709686","title":"Eating to Extinction","description":"'A book of wonders' Bee Wilson, Sunday Times Books of the Year  Winner of the Wainwright Prize 2022 - Eating to Extinction is an astonishing journey through the past, present and future of food, showing why reclaiming a diverse food culture is vital.  'Saladino inspires us to believe that turning the tide is still possible' Yotam Ottolenghi  From a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever. Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending food traditions and fighting for change.  Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future.  * With a new preface by the author *  Winner of multiple awards, including the Fortnum \u0026amp; Mason Food Book Award and the Guild of Food Writers Food Book Award.  'I love this book... I wish the whole world could read it' Raymond Blanc  'A brilliant read' Tim Spector","brand":"WoB","offers":[{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49631887622417,"sku":"GOR013755106","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49637514445073,"sku":"GOR013764985","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49673018048785,"sku":"GOR012828050","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49743764291857,"sku":"NGR9781784709686","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50623885246737,"sku":"GOR012785474","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52670454169873,"sku":"NLS9781784709686","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1784709689.jpg?v=1751091068"},{"product_id":"eating-to-extinction-book-dan-saladino-9781250863096","title":"Eating to Extinction","description":"\u003cp\u003e\u003cb\u003eA \u003ci\u003eNew York Times Book Review\u003c\/i\u003e Editors' Choice\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003e \"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, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e Dan Saladino's \u003ci\u003eEating to Extinction\u003c\/i\u003e is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than ever.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e 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 brewer.\u003cbr\u003e \u003cbr\u003e In \u003ci\u003eEating to Extinction\u003c\/i\u003e, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in \u003ci\u003eEating to Extinction\u003c\/i\u003e are essential guides to treasured foods the rest of us have forgotten or didn't 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 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 species now considered crucial to the future of coffee.\u003cbr\u003e \u003cbr\u003e 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.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49746668781841,"sku":"CIN1250863090G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49943529423121,"sku":"CIN1250863090VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51022078017809,"sku":"NIN9781250863096","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1250863090.jpg?v=1751081721"},{"product_id":"eating-to-extinction-book-dan-saladino-9780374605322","title":"Eating to Extinction","description":"\u003cp\u003e\u003cb\u003eA \u003ci\u003eNew York Times Book Review\u003c\/i\u003e Editors' Choice\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003eWhat 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, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e Dan Saladino's \u003ci\u003eEating to Extinction\u003c\/i\u003e is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than ever\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e 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:\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e In \u003ci\u003eEating to Extinction,\u003c\/i\u003e 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 \u003ci\u003estenophylla\u003c\/i\u003e trees, a plant species now considered crucial to the future of coffee.\u003cbr\u003e \u003cbr\u003e From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in \u003ci\u003eEating to Extinction\u003c\/i\u003e are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49850008469777,"sku":"CIN0374605327G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49980680962321,"sku":"CIN0374605327VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51383226138897,"sku":"NIN9780374605322","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0374605327.jpg?v=1751102629"},{"product_id":"eating-to-extinction-book-dan-saladino-9781787331242","title":"Eating to Extinction","description":"Industrial agriculture and the  standardization of taste are not only wiping out many edible plants, but also  the food cultures, histories and livelihoods that go with them.Inspired by a global project to collect and preserve foods that are at risk of extinction, Dan Saladino sets out to encounter these endangered foods.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50506334503185,"sku":"GOR012261188","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51328761921809,"sku":"CIN1787331245VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52816980541713,"sku":"CIN1787331245G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53251246522641,"sku":"GOR012485248","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1787331245.jpg?v=1751280431"},{"product_id":"from-the-sea-picador-shorts-book-dan-saladino-9781250391179","title":"From the Sea (Picador Shorts)","description":"\u003cp\u003e\u003cb\u003eA captivating tour through some of our most cherished marine food traditions, and the danger of extinction that they increasingly face in today's world.\u003cbr\u003e \u003cbr\u003e In this standalone extract from \u003ci\u003eEating to Extinction\u003c\/i\u003e, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods from the sea before it's too late.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e From exploring the curious case of the wild Scottish salmon and its tumultuous history; to observing the elaborate and highly ritualized process of making Japanese \u003ci\u003eshio-katsu\u003c\/i\u003e, that prized form of dried skipjack tuna; to learning about the artisanal production of dried mullet roe by the Imraguen in Mauritania; the ocean foodways Saladino profiles here are essential guides to treasured foods the rest of us have forgotten or didn't know existed.\u003cbr\u003e \u003cbr\u003e Throughout these original and grippingly written chapters, Saladino shows us 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 he also shows how endangering stocks of at-risk fish comes with the added loss of the human cultures that are tied together with them, and the greater dangers that overfishing poses to marine ecosystems at large.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eFrom the Sea\u003c\/i\u003e is part of the Picador Shorts series \"Oceans, Rivers, and Streams\" in which excerpts from beloved classics speak to our relationship with our water bodies, great and small.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51644446441745,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51644446736657,"sku":"NIN9781250391179","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":53008702210321,"sku":"CIN1250391172G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1250391172.jpg?v=1751335634"}],"url":"https:\/\/www.worldofbooks.com\/collections\/author-books-by-dan-saladino.oembed","provider":"World of Books ","version":"1.0","type":"link"}