The lost supper

Description

Taras Grescoe introduces readers to the surprising and forgotten flavours whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and olive oil from wild olive trees uniquely capable of resisting quickly evolving pests and modern pathogens. ‘The Lost Supper’ is a deep dive into the latest frontier of global gastronomy, the archaeology of taste.