Eating to Extinction

This book explores the importance of preserving diverse food cultures in the face of global food crises. It highlights various foods at risk of extinction, such as rare fruits and grains, and tells the stories of farmers, scientists, and communities dedicated to protecting these culinary traditions. The author examines how reclaiming a rich food heritage can contribute to a sustainable future for our planet. Through his research, he encourages readers to recognise the value of biodiversity in our food systems and the urgent need for change.