ABOUT THE BOOK
A captivating and urgent exploration of some of the world's most endangered foods, Eating to Extinction is a thrilling journey through the history of humankind's relationship with food. It reveals a world at a crisis point, but it also gives reasons for hope.
Published: 23 Sept 2021
Penguin / Jonathan Cape
Published: 1 Feb 2022
Macmillan / Farrar, Straus and Giroux
Published: December 2022
Published: 12 Jan 2023
Penguin / Jonathan Cape
"A genuine masterpiece and a call to arms. Everyone who loves food and cooking should read this" — Gill Meller "I love this book, not only is it a treasure trove of knowledge, stories and ideas, it's a call to us all to save foods, flavours and our diversity. It's important and timely. I wish the whole world could read it." — Raymond Blanc "For anyone interested in Darwin, world power, and life itself, read on." — Cerys Matthews "Dan Saladino writes about global food culture as urgently and compellingly as he broadcasts on The Food Programme. He makes a brilliant case that the diversity of our food culture is inextricably linked to the biodiversity of our environment, and therefore the future of our food IS the future of our planet." — Hugh Fearnley-Whittingstall "A rallying cry to us all to protect the world's diversity before it's too late. But this is also a book filled with optimism; it captures the energy of a global movement of people dedicating their lives to saving the plants, the animals, the flavours and the food knowledge we must preserve." — Alice Waters "A real attention-grabber, an exceptionally wide-ranging, informative clarion call... As much an inspiring guide to the pioneering individuals, indigenous groups, scientists, and food producers who are championing the world's rich food heritage, as a warning about what threatens it." — Joanna Blythman, BBC Good Food Magazine "A fascinating journey across the fast disappearing diversity of our foods, which we ignore at our peril – a brilliant read." —Tim Spector "I've long admired Dan Saladino's journalism for its broad scope and passion. The same qualities animate his first book Eating to Extinction, an inspiring account of endangered foods and food cultures across the planet. Everyone who cares about what they eat will want to know its stories." —Harold McGee "How lucky we are that Dan Saladino has been able to tell these stories… This is the most important book about food that I have read for a long time… It is beautifully written and without hyperbole." —Stephen Harris "This is an enthralling tour of some of the world’s most endangered foods." —Caroline Sanderson, The Bookseller, Editor’s Choice "This is a poignant and urgent read, it gets to the heart of storytelling because its threads the one thing that connects us all, our relationships to food. It is a timely reminder, too, that if we honour these connections we might have time to still save our rich heritage of diverse foods. Dip into this book immediately, just don't do it on an empty stomach." —Alys Fowler "Essential reading for those with a profound interest in the culture, history and anthropology of what, how and why we eat. It's completely absorbing, enlightening and a necessary addition to every bookshelf." —Richard Corrigan "Eating to Extinction is a celebration in the form of eclectic case studies . . . What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like 'foodie,' but a form of reverence . . . Enchanting." —Molly Young, The New York Times "Eating to Extinction tells the stories of dozens of . . . endangered tastes and makes a reasoned case for saving them in which nostalgia and sentimentality play very little part . . . Saladino has an 18-year-old backpacker’s willingness to light out for remote destinations far from the usual food-writer feeding troughs . . . [A] deeply humanist book . . . Saladino’s eye for detail is photographic when he is describing places and things." —Pete Wells, The New York Times Book Review "[An] impressively researched book . . . Saladino brings his subjects to life, even breaking bread with them as he seeks out these rare and important foods. His evocative descriptions make a culinary case for preserving them." —Hannah Wallace, The Washington Post "Fascinating . . . A delightful exploration of traditional foods as well as a grim warning that we are farming on borrowed time." —Kirkus Reviews (starred review) “This is a big book with a simple message: that we all need to pay more attention to what we are (and are no longer) eating. Behind everything we eat there are people, places, and stories. When we lose diversity in our food, we threaten also the culture and history of the land and the people who produce it. As the world becomes increasingly homogenous, preserving these things—keeping hold of diversity—matters. Dan Saladino manages to highlight the urgency of this matter while also inspiring us to believe that turning the tide is still possible.” —Yotam Ottolenghi "This inspiring and urgent book is one of the few food books that has ever given me goosebumps. Eating to Extinction is a love letter to the huge diversity of foods enjoyed by human beings. A story full of both loss and hope." —Bee Wilson, author of The Wall Street Journal's "Table Talk" column “Saladino delivers profound truths about our food system while taking the reader on a fabulous journey of taste, texture and provenance.” —Paul Greenberg, bestselling author of the James Beard award-winner Four Fish. "This is a work of staggering importance. If we relinquish control of the food supply to industrial technology, we lose not only our cultural heritage and good taste, but the ability to feed ourselves in a sustainable, local and meaningful way. Dan Saladino sounds a call to action, not a swan song of bygone foodways, and it should be required reading on the lists of everyone concerned about food." —Ken Albala, professor of history at the University of the Pacific "Eating to Extinction is an exhaustively researched and fascinating account of endangered food and drink. As a study of biodiversity and cultural creativity its message is alarming yet hopeful." —Paul Freedman, professor at Yale University and author of Ten Restaurants that Changed America "[An] excellent and valuable book." ―Colin Tudge, Literary Review "Packed with breathtaking facts... Saladino moves seamlessly from the political...to the personal... Let's hope that Eating to Extinction can change the world." ―Antonia Windsor, Mail on Sunday "Eating to Extinction operates on a parallel time scales, as a polemic on the urgent need for action on agricultural diversity, and as a deeply researched, if accessible, history of food and drink production... Its satisfactions come from Saladino's ear for a human story and the breadth of the landscapes, and ecosystems, it covers... Saladino's study is immersive, evocative on a planetary scale, and appropriately so if we are to consider how best to protect the planet's resources." ― Niki Segnit, Times Literary Supplement "Packed full of knowledge about a host of ingredients that you probably didn't even know existed, Eating to Extinction captures the urgency (and cost) of heading towards a future that is less nutritionally diverse." ―Gege Li, New Scientist "Saladino offers many wonderful vignettes of indigenous food cultures." ―Economist
Guild of Food Writers
Winner: Food Book of the Year 2022 and First Book of the Year 2022
Corriere della Sera Cook Awards 2021
Winner: Food Book of the Year
The New Yorker
Featured in "Best Books of 2022"
One of 52 'recommended new books of 2022'
André Simon Memorial Fund Annual Food and Drink Book Award
Winner: Special Commendation Award 2021
James Cropper Wainwright Prize
Winner: Conservation Book of the Year 2022
One of '18 Best Food Books 2021'
Slow Food in the UK
Dan Saladino: Person of the Year 2022
Fortnum & Mason
Food and Drink Awards 2021
Stanford Food and Drink Travel Book of the Year
One of '20 best food books of 2021'
One of 12 'Best Books of 2022'