{"title":"Food \u0026 Society","description":null,"products":[{"product_id":"dinner-in-rome","title":"Dinner in Rome","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andreas Viestad\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTitle:\u003c\/b\u003e Dinner in Rome\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 232\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 0000-00-00\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e With a celebrated food writer as host, a delectable history of Roman cuisine and the world-served one dish at a time. Now in paperback.\u003cbr\u003e\u003cbr\u003e\"There is more history in a bowl of pasta than in the Colosseum,\" writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history's secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome's rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil's part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade. Viestad's dinner may be local, but his story is universal. His \"culinary archaeology\" is an entertaining, flavorful journey across the dinner table and time. Readers will never look at spaghetti carbonara the same way again.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781789147827\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e Height: 7.75 inches, Length: 5 inches, Weight: 0.47178924068 pounds, Width: 0.4 inches\u003c\/p\u003e","brand":"Andreas Viestad","offers":[{"title":"Default Title","offer_id":51859971866931,"sku":"9781789147827","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/3636\/7411\/files\/28007313482824.jpg?v=1754110985"},{"product_id":"the-lost-supper-1","title":"The Lost Supper","description":"\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Taras Grescoe\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTitle:\u003c\/b\u003e The Lost Supper\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNumber Of Pages:\u003c\/b\u003e 312\u003c\/p\u003e\u003cp\u003e\u003cb\u003eRelease Date:\u003c\/b\u003e 2023-09-19\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDetails:\u003c\/b\u003e A New Scientist, Globe and Mail, and Eater Best Book of 2023\u003cbr\u003e\u003cbr\u003eIn the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, \"a surprising, flavorsome tour of ancient cuisines\" (Kirkus, STARRED)-from Neolithic bread to ancient Roman fish sauce-and why reviving the foods of the past is the key to saving the future.\u003cbr\u003e\u003cbr\u003e\"A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem.\"-Eater\u003cbr\u003e\u003cbr\u003eMany of us are worried (or at least we should be) about the impacts of globalization, 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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eAcclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors 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.\u003cbr\u003e\u003cbr\u003eFrom 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.\u003cbr\u003e\u003cbr\u003ePublished in partnership with the David Suzuki Institute.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEAN:\u003c\/b\u003e 9781771647632\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePackage Dimensions:\u003c\/b\u003e height: 241 mm, length: 152 mm, width: 25 mm, weight: 567 g\u003c\/p\u003e","brand":"Taras Grescoe","offers":[{"title":"Default Title","offer_id":51859972882739,"sku":"9781771647632","price":29.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/3636\/7411\/files\/21520103482818.jpg?v=1754110992"}],"url":"https:\/\/bookabaloo.com\/collections\/food-society.oembed","provider":"Bookabaloo","version":"1.0","type":"link"}