Bread, Wine, Chocolate: The Slow Loss of Foods We Love

Bread Wine Chocolate The Slow Loss of Foods We Love In the last century we have lived and eaten through the most dramatic shifts ever experienced in food and agriculture While much of this is invisible what we do know is that food is beginning to loo

  • Title: Bread, Wine, Chocolate: The Slow Loss of Foods We Love
  • Author: Simran Sethi
  • ISBN: 9780061581076
  • Page: 170
  • Format: Hardcover
  • In the last century, we have lived and eaten through the most dramatic shifts ever experienced in food and agriculture While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you re strolling through a San Francisco farmers market, at a Midwestern potluck or a McDonald s in India Ninety five percent of the world s caIn the last century, we have lived and eaten through the most dramatic shifts ever experienced in food and agriculture While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you re strolling through a San Francisco farmers market, at a Midwestern potluck or a McDonald s in India Ninety five percent of the world s calories now come from only 30 species, and a closer look at America s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love celebrating the fact that the solutions to the loss of agrobiodiversity aren t difficult they re delicious.Join award winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods deeply through each one of our senses in order to savor and save the foods we love.

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      Published :2018-05-26T00:33:17+00:00

    1 thought on “Bread, Wine, Chocolate: The Slow Loss of Foods We Love”

    1. There was actually a lot of interesting substantive information in this book, which is focused on biodiversity and understanding the process by which some of our favorite foods are made - wine, chocolate, beer, and bread. However, the author was so unlikeable that I had to knock this a star. To me, she came across as self-centered, overly emotional, and annoying and I have no idea why she inserted herself into what would have been an otherwise informative and interesting book. Content-wise, I fo [...]

    2. You look at the title, Bread Wine Chocolate, and you’re already engaged. I mean, what’s not to like? Clearly three items selected from the book to grab our attention, since in reality, the book is, in order, Wine Chocolate Coffee Beer Bread Octopus. The book came highly anticipated, with suggestions being bandied about that this would be the next big, amazing food book. I clicked a link, put in my Kindle cue to be purchased when it was released, and more or less forgot about it until it show [...]

    3. I strongly recommend this book, unless you are susceptible to the sin of envy. That's what I felt as the author took me on a tour of the world to discuss her (and my) three favorite foodstuffs. Sethi resigned from her tenured position at a midwestern university to undertake such a daring adventure, which speaks loudly of her dedication to, and passion for, her subject. And she doesn't disappoint, giving a fascinating account of the economic, environmental and social aspects of the production and [...]

    4. I listened to the audiobook while I did chores around the house and enjoyed this book about food and diversity and how corporate farming is concentrated on just a few varieties of crops and what kind of danger that places us if that crop were to fail, think Ireland during the potato famine. The varities favored don't necessarily have the best taste, they are bred for high yield and high profit.The author travels around the world looking for great tastes that have been achieved by local growers a [...]

    5. I had such high hopes for this book and really wanted to love it (based on what I thought the topic was, given the title). Unfortunately, I only mildly liked it (I would give it a 2.5 * max).The author meanders between interesting factoids (that she sometimes doesn't explore further - coffee is responsible for the American and French revolutions? Tell me more?), and personal anecdotes, that often don't segue well, taking the reader out of the narrative in a jolting fashion. There are also strang [...]

    6. A fantastic read!! Tasting foods and drinks will never be the same again. I learned so much about the difference between taste and flavor, and I can't wait to have a tasting party with my friends. Simran's writing is engaging and smart, with incredible food detours to places like the coffee forests of Ethiopia and the yeast cultures lab in England. As I was reading, I felt like I was transported to those places with her, learning alongside her as she harvested her first cacao pod and tasted the [...]

    7. This is a must read for any foodie or individual that has even a smidgen of care for what they put in their mouth. It's a lesson on mindfulness and taking the time to understand where our food comes from and why it is what it is. The author writes from the most intimate of spaces as she takes you on little known journeys around the world. Her writing is informative, inspiring and romantic, piquing all of the senses and often eliciting highly visceral responses. I highly recommend reading and sha [...]

    8. I don't think I've ever highlighted so many passages in a book before. This is a book about food, but it's also the story of how we're all part of a greater whole. Every section was a joy to devour, uncovering all the secrets, stories and characters behind the foods we love. And unlike so many books about sustainability and the environment, "Bread, Wine, Chocolate" left me feeling empowered rather than doomed.

    9. This book took a while to get through but was full of information, antidotes, laughter and tears. More than anything, it was an eye-opener to the background of the foods I take for granted every day. Even if you need to skip the scientific information to get through it, this book is worth the read.

    10. What's not to like? Wine, Chocolate, Coffee, Beer, and Bread? (Plus one more that I'll get to) Sethi breaks each examination into three partsa mix of her personal history with the food and historical history (wasn't sure how else to put that); looks at sourcing and the impacts of high yield hybrids and strains on the higher quality beans, grains, yeasts, grapes, etc. - loss of diversity; and a short section on how the experts suggest enjoying each. She does a good job telling the story of the sm [...]

    11. Incredibly Powerful. Truly Inspiring. Scrumptiously Delicious. Before reading Sethi’s book, I admittedly didn’t give much thought about the variety or origin of foods available to me. Grocery stores are filled with hundreds of options so I didn’t understand the concept of losing diversity. Any curiosity for the foods I regularly consumed was a fleeting “I should Google that later” mentality. Taking this global journey with Sethi, I learned that there are literally thousands of varietie [...]

    12. Here are some of her facts that are terrifying:1. 95% of the world's calories come from 30 species2. Of 30,000 edible plant species, we cultivate 150.3. Of the 30+ animals we've domesticated for food, 14 provide 90% of our food from livestock.4. 75% of the world's food comes from just 12 plant and animal species.5. 65% of world's wine comes from just 35 wine grapes6. Corn for grain not feed uses 25% American land under cultivation.7. Top soil "that precious inch" takes 500 years to form.8. Estim [...]

    13. While there were parts of this book that I wasn't as interested in and just skimmed over, the overall idea of the book was fascinating to me. I especially liked the chapters on chocolate and coffee. Really makes me think about what I am eating and what I am buying."I have worked hard to live a life of integrity, one in which words and actions align. That's why I sneak my own healthy snacks (ranging from organic smoothies to seaweed strips) into movie theaters and carry a reusable water bottle on [...]

    14. I really enjoyed this book--so much that it's going to be a few people's holiday gifts this year.I felt like I was at a wonderful dinner party where very knowledgeable guests were talking about food--minus any kind of food-snobbery! The book isn't about what you should or shouldn't eat, instead it's talking about how we don't realize that while we feel like we have so many options to choose from food has really become much less diverse. Sectioned off into Wine, Chocolate, Beer, Bread, Coffee, an [...]

    15. It's a rare instance when science, logic, and facts can be authored into a beautifully written story. This is a fluent tale about something we can all relate so closely to - foods we love and couldn't live without. Sethi draws you in with her adventures, while grounding you with the hard truths we so often ignore. She reels you in, one mouth-watering chapter at a time, and leaves you thoughtfully informed (and hungry!). I hope to see more from her. Thank you, Simran Sethi!

    16. This book made me look for a red wine I would like, expand my efforts to make an actually good cup of coffee, and taught me a lot about goods I eat often. It deserves 5 stars just for making an actual impact on my life, but also it is an exploration of the cultural significance of foods we love which is also something I believe in and love to learn about.

    17. Went to see the author speak, and I was worried from the speech that it would be a little too "Eat Pray Love" for me. But, luckily, it was both an emotionally AND scientifically meaningful argument for preservation of biodiversity with respect to what we eat. I would recommend it to folks interested in food science and/or natural history.

    18. I don't know that I ever thought about biodiversity prior to reading Bread, Wine, Chocolate: The Slow Loss of Foods We Love. It wasn't a totally unfamiliar term, likely encountered in a class or some other book, yet if asked to define it I would have not really known what I was talking about (though not far off, as "bio" and "diversity" are both well known words; the combination of the two goes about like you'd expect). But as much of Bread, Wine, Chocolate is about bread, wine, and chocolate (a [...]

    19. In the last century, we have lived—and eaten—through the most dramatic shifts ever experienced in food and agriculture. While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveal [...]

    20. I really enjoyed this book about the historical and modern cultivation of some of my favorite foods. Chocolate, Wine, Beer, Coffee & Bread. It seems that through the years, certain varieties of the plants most utilized to make these consumables for the mass market have been favored as others varieties, less productive and more specifically grown in smaller regions are forgotten. Wine Grapes, Cacao Trees, Hops, coffee plants, wheat and grain varieties are grown less and less for local markets [...]

    21. It took me a long time to get through this, because it was a book designed for learning and savoring. I have so many notes and dog-eared pages, and I've told all my friends about it. This book will break your heart, make you choose to reevaluate your food choices, and teach you to savor. Case in point: I have never enjoyed wine. I did not know why people drank it. AND then. Halfway through reading this, I went to a lovely restaurant on the river in Bristol. I ordered a glass of wine ("Could you [...]

    22. If you consider yourself a foodie, or just pretend to be one, or just have an interest in where your food comes from and in history itself (i.e. Beer was most likely originally created by women for centuries until it became lucrativet an unfamiliar pattern), then this is a book not only worth reading, but worth owning - Simran Sethi is not only a great story-teller, but a thorough researcher, a personable and approachable tour guide of your palette and the flavors that have defined humanity for [...]

    23. This is an excellent book. The title should be Wine, Chocolate, Coffee, Beer, and Bread: the cultural history, chemistry, and importance for biodiversity. There is a huge amount of research presented in this book and it is done in an accessible fashion. The section on beer is a bit choppy and the only reason for a 4 star rating. I would give it 4 1/2 if that were an option. The science, history, and geography are seamlessly woven into the personal narratives of the producers as well as the autho [...]

    24. Much more than bread, wine and chocolateEngrossing and intimate insights on flavor and those factors that contribute to real, soul-nurturing food. A special thanks for pulling us back from sensory impoverishment.Took me too long to FINALLY get a chance to read this book which came out while I was busy transforming a dissertation into my own book Deep Tasting: A Chocolate Lover's Guide To Meditation. While we share a world, Ms. Sethi's book resonates with me on many levels beyond chocolate. Loved [...]

    25. I am really on the fence with this book. I like the discussions about biodiversity and our concerns about the problems of feeding a growing population. I enjoyed the individual sections on Bread, Wine, Chocolate, Beer and Octopus (I feel a little sorry for the octopus because I live in Port Angeles and we have a great relationship with octopus at our Feiro Marine Science Center). I wish the author had kept to herself. I believe she had to intersperse her feelings; breakups, cigarettes and job di [...]

    26. This book really gives you food for thought (pun unintended, but apropos). It talks about the narrowing of diversity in some of our more basic foods and drinks, and how it is being affected by changes in the climate. It also goes into some depth about wine, beer, coffee, bread, and chocolate and how the economy of food works, notably how little many farmers get from what the end product eventually costs. Each section also talks about how to taste that particular drink/food, which is pretty inter [...]

    27. Read the full review here: pageandplate/pages/#/breadI really enjoyed this book. Aside from being an exploration into basically all of my favorite food groups (except the octopus, which seemed random anyway), the book is chock-full of really valuable nuggets of information about how our eating habits have evolved over time and the multitude of ripple effects those changes have set off. While I wish that some of those nuggets had been better developed and organized, the book was a call to action [...]

    28. Our world and tools will evolve,changing things we are not aware of.Like what kills our plants, and agricultural entrants. Bringing the loss of the foods that we love. The limited attention I have given this post is reflective of how little I enjoyed reading the book. There was interesting information throughout, but the conclusions and solutions drawn were simplistic and contradictory. And seem to be combined in: we must spend more money on food.

    29. Very interesting to learn about how chocolate & coffee are grown and processed. Scary to learn how limited and lacking in diversity our food supply is. I liked how each food category section followed similar theme of presenting information about that food or drink and explaining how to do a tasting of that food and what to look for or pay attention to. I was annoyed by her romance novel descriptions of the people she met, particularly the men.

    30. At times repetitive, more emotional and personal than I expected (and I'm not sure if that's a positive or a negative feature, so reader beware). I found plenty of fascinating facts to digest (pun intended), tips on tasting and savoring different foods, and a generally readable writing style. Although at times I thought the book was a little light on science, all in all, it was a fun read while I was on holiday.

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