Endangered eating : America's vanishing foods
(Book - Regular Print)

Includes recipes.

Includes bibliographical references (pages [269]-299) and index.

"In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers travel with Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugar cane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest to harvest wild rice; to the Pacific Northwest, to spend a day fishing on a traditional reefnet gear; to the Gulf Coast, to devour gumbo made thick and green with file powder; and to the Lowcountry of South Carolina, to taste America's oldest peanut--long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians and activists. And she tries her own hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them."--Author's website.