Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them

From a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever.

Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending food traditions and fighting for change.

Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future.

With a new preface by the author, Winner of multiple awards, including the Fortnum & Mason Food Book Award and the Guild of Food Writers Food Book Award.