For Fans Of Michael Pollan And Anthony Bourdain, This Surprising, Flavorsome Tour Of Ancient Cuisines (kirkus Starred)-from Neolithic Bread To Ancient Roman Fish Sauce&8212;reveals Why Reviving The Foods Of The Past Is The Key To Saving The Future.&8220;a Fascinating Look At The People Who Are Keeping These Ancient Food Traditions Alive Against The Odds, While Offering A Rough Roadmap Toward A More Sustainable Food Ecosystem.&8221;&8212;eatermany Of Us Are Worried (or At Least We Should Be) About The Impacts Of Globalization, Pollution, And Biotechnology On Our Diets. Whether It's Monoculture Crops, Hormone-fed Beef, Or High-fructose Corn Syrup, Industrially-produced Foods Have Troubling Consequences For Us And The Planet. But As Culinary Diversity Diminishes, Many People Are Looking To A Surprising Place To Safeguard The Future: Into The Past.the Lost Supper Explores An Idea That Is Quickly Spreading Among Restaurateurs, Food Producers, Scientists, And Gastronomes Around The World: That The Key To Healthy And Sustainable Eating Lies Not In Looking Forward, But In Looking Back To The Foods That Have Sustained Us Through Our Half-million-year Existence As A Species.acclaimed Author Taras Grescoe Introduces Readers To The Surprising And Forgotten Flavors 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.from Ancient Roman Fish Sauce To Aztec Caviar To The Long-thought-extinct Silphium, The Lost Supper Is A Deep Dive Into The Latest Frontier Of Global Gastronomy&8212;the Archaeology Of Taste.