Eating to extinction : the world's rarest foods and why we need to save them / Dan Saladino.
Publisher: New York : Farrar, Straus and Giroux, 2022Edition: First American editionDescription: 450 pages ; 24 cmContent type:- text
- unmediated
- volume
- 0374605327
- 9780374605322
- 641.3009 23
- TX357 .S253 2022
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
|
NMC Library | Stacks | TX357 .S253 2022 (Browse shelf(Opens below)) | 1 | Available | 33039001501237 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
| TX357 .F73 2021 Why food matters / | TX357 .L67 2015 The psychology of eating and drinking / | TX357 .O94 2018 The Oxford handbook of food ethics / | TX357 .S253 2022 Eating to extinction : the world's rarest foods and why we need to save them / | TX360 .F67 C44 2018 A history of the food of Paris : from roast mammoth to steak frites / | TX360 .S7 S48 2019 Delicioso : a history of food in Spain / | TX360 .U6 F545 2021 How the other half eats : the untold story of food and inequality in America / |
"Originally published in 2021 by Jonathan Cape, Great Britain."
Includes bibliographical references and index.
Wild -- Cereal -- Vegetable -- Meat -- From the sea -- Fruit -- Cheese -- Alcohol -- Stimulants -- Sweet -- Epilogue: Think like a Hadza.
"A global tour of some of the world's rarest and most endangered foods"--Provided by publisher.
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