Overview

In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, 'a surprising, flavorsome tour of ancient cuisines' (Kirkus ★★★★) — from Neolithic bread to ancient Roman fish sauce — and why reviving the foods of the past is the key to saving the future. Many of us are worried (or at least we should be) about the impacts of globalisation, 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 flavours 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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9781771647632

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Reviews

"""A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you’ve got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more."" —Kirkus STARRED Review"

"""In vivid and engaging prose, Grescoe makes the case that we shouldn’t blame farming for our ills, but rather we need to return to ancient techniques and breeds. By remembering the diversity of forgotten foods we once ate, he argues that we can rebuild the health and resilience we've lost. The Lost Supper weaves fascinating history with delightful culinary adventure and will entrance anyone who’s longed to taste the flavors of the past.""—Gina Rae La Cerva, author of Feasting Wild ""A treasure map that guides us to the delicious and nutritious foods that could very well save our species.""—Paul Greenberg, author of Four Fish ""A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity.""—Matt Siegel, author of The Secret History of Food ""Prepare for intrigue and a deep dive into the history of food, the Anthropocene’s often unintended hand in shaping it, and what it means for the future. Grescoe’s vibrant writing and delectable storytelling bring deep understanding to how we eat.""—Ian Knauer, chef and author of The Farm ""A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you’ve got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more."" —Kirkus STARRED Review"

"""A fresh look at our wild roots, from the true meaning of paleo (eating termites) to the dawn of monoculture and the collapse of culinary (and agricultural) diversity.""—Matt Siegel, author of The Secret History of Food ""Prepare for intrigue and a deep dive into the history of food, the Anthropocene’s often unintended hand in shaping it, and what it means for the future. Grescoe’s vibrant writing and delectable storytelling bring deep understanding to how we eat.""—Ian Knauer, chef and author of The Farm ""A surprising, flavorsome tour of ancient cuisines demonstrating how the way forward involves looking back. This is not just another slick volume about cooking exotic food. . . Grescoe advises readers to look beyond the supermarket shelves, think before they buy, and take some culinary chances. 'For those who champion the Earth's dwindling nutritional diversity,' he concludes, 'the message is as simple as it is urgent: to save it, you’ve got to eat it.' Grescoe writes with color, energy, and humor, and the result is a fascinating book that leaves you hungry for more."" —Kirkus STARRED Review"

Author Information

Taras Grescoe is the author of seven non-fiction books and a widely read commentator on the interplay of food, travel and the environment. His journalism has been published in many of the world's leading newspapers and magazines, including the New York Times, the Guardian, and National Geographic. He lives in Montreal, Quebec.

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