Bread, Wine, Chocolate

Bread, Wine, Chocolate

The Slow Loss of Foods We Love

Book - 2015 | First edition
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"Bread, Wine, and Chocolate, part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Award-winning journalist Simran Sethi travels from wild coffee forests in Ethiopian to cocoa plantations in Ecuador, from the brewery to the bakery to the temple, in order to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters, chocolate connoisseurs, bakers, and many more to explore the reasons behind four developing monodiets in order to savor and save the foods we love."--Jacket.
Publisher: San Francisco : HarperOne, 2015
Edition: First edition
ISBN: 9780061581076
0061581070
Branch Call Number: 631.58 SETHI
Characteristics: 350 pages : color illustrations ; 24 cm

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JCLJoyceM Aug 05, 2016

I appreciated the reminder to experience our food with all our senses. Americans are in such a hurry, we forget to really taste our food and not just gulp it down.
The author explains the importance of buying from local, smaller producers who have a bigger stake in the success of our food at large.

c
CharlotteReads
May 31, 2016

Some interesting facts in there, but a tad on the fluffy side, if you have done much foodie reading. The author uses the personal pronoun 'I' far too many times and the book could be half as long without it.

c
cruz__control
Apr 12, 2016

I loved this book. Not an easy read, but that was the appeal of it...it's a book to savor. It makes me appreciate the origins of the drinks/foods she discusses and I like the tips at the end of each section that provide insight on how to taste each one. This book will resonate with me as someone who is trying to become more and more mindful of the impact each of us makes in what we choose to purchase, drink, and eat. She does go on tangents that do not seem so related to eating or drinking, but the education is what makes me appreciate the tastes even more.

l
laurenyuen
Feb 22, 2016

The author's voice is extremely obnoxious. She inserts her political views into EVERYTHING - and there are a very painful few pages where she goes on and on about the Sikh religion - isn't this a book about FOOD? Also, parts of this book read like the script for a World Vision commercial.

Some of the people she interviewed are really interesting but any time the author starts off on a monologue it was VERY hard not to skip ahead.

Really glad I got this book out from the library and didn't buy it. If you read this book my recommendation is to read only the first two sections on Wine and Chocolate, the Coffee one is okay too. The others are *very* weak.

This book gets 2/5 stars, it would have gotten 3/5 stars if the author could have stayed on topic at the least. Also, the book could have used some more editing, clearly the author doesn't have English as a first language and sometimes her sentences were unintentionally ambiguous and she uses idioms incorrectly e.g. "In the dead of summer" is not an expression, she was trying to use "in the dead of winter" but applied it to the summertime which makes no sense.

p
pokano
Dec 27, 2015

Not an easy book to read. The author tries to marry the idea of a dangerous loss of biodiversity of some of our favorite foods (wine, chocolate, beer, coffee, and bread) with the need to savor our food and notice more of what we are really tasting. Part of the problem is that we've learned to crave uniformity and consistency in much of our food, whereas biodiversity necessitates inconsistency and mutation. To me, the best chapter was about coffee and its origins in Ethiopia where coffee still grows wild and, if south Sudan is included, 99% of the biodiversity of arabica coffee can be found. But coffee growers there, as in many other coffee growing countries, are small farmers who often find that they are growing coffee at a loss.

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