Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
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'Eating to Extinction' is an astonishing journey through the past, present and future of food, a love letter to the diversity of food cultures, and a great 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 food around the world today that are at risk of being lost for ever.

In this captivating and wide-ranging book, Don 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 the planet depends on reclaiming genetic biodiversity before it is too late.

All are welcome at this online Plymouth Green and Science Book Club meeting. Please join using the Zoom link https://plymouth.zoom.us/j/99117615373 or email Alan Ramage at menzalan@blueyonder.co.uk for any queries.

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