A captivating and urgent exploration of some of the world's most endangered foods, Eating to Extinction is a thrilling journey through the history of humankind's relationship with food, which reveals a world at a crisis point.  From a tiny crimson pear in the west of England to fermented sheep meat in the Faroe Islands, from pistachios in Syria to flat oysters in Denmark, from a wild honey harvested with the help of birds to an exploding corn 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 fascinating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change.

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.

Chaired by Anna Hedworth, Chef Proprietor of the Cook House, Newcastle upon Tyne

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