num_pages: 350
description: In the last century we have livedand eatenthrough the most dramatic shifts ever experienced in food and agriculture. While much of this is invisible what we do know is that food is beginning to look and taste the same whether youre strolling through a San Francisco farmers market at a Midwestern potluckor a McDonalds in India. Ninety-five percent of the worlds calories now come from only 30 species and a closer look at Americas cornucopia of grocery store options reveals that our foods are primarily made up of corn wheat rice palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes part investigation of the loss of biodiversity from soil to plate Bread Wine Chocolate tells the story of what we are losing how we are losing it and the inspiring people and places that are sustaining the foods we lovecelebrating the fact that the solutions to the loss of agrobiodiversity arent difficult; theyre delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador from the brewery to the bakery and the temple to meet scientists farmers chefs wine makers beer brewers coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way tasting foods more deeply through each one of our senses in order to savorand savethe foods we love.
language: English
title: Bread, Wine, Chocolate: The Slow Loss of Foods We Love
publisher: HarperOne