"In In "Eat Until We Go Extinction ," we travel the world to discover the most threatened foods—some even little known, like Kavilca wheat, Stichelton cheese, and Bere barley—and how important it is to prevent them from disappearing forever. Take honey, for example; not the product sold in plastic containers at the supermarket, but the wild honey harvested by the Hadza people of East Africa, who communicate with birds to locate hives and feed on 800 species of plants and animals. Through the stories of various people who strive daily to keep their traditions alive—or revive them—and protect the biodiversity of their communities, we delve into all kinds of foods, such as vegetables, meats, and grains essential to the ecosystem in which they grow, as well as cheeses, drinks, and desserts that are part of an ancient culinary tradition.

Throughout this engaging and original book, Saladino teaches us that when a food threatens extinction, the real risk isn't the disappearance of a particular traditional food, but rather the loss of the ability to taste its aroma, its scent, and its texture. This book invites us to reflect on and become more aware of the current food landscape, proposing a healthier, more sustainable, and above all, richer food system, richer in flavor and meaning.

544 pages

17 × 24 cm