Lost Feast
Culinary Extinction and the Future of Food
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Lost Feast
Buy for $17.19
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Tanya Eby
-
By:
-
Lenore Newman
About this listen
A rollicking exploration of the history and future of our favorite foods.
When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it's chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman's bright, intelligent gaze finds insight and humor at every turn.
Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of "extinction dinners" designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what's on your plate in quite the same way again.
©2019 Lenore Newman (P)2019 TantorListeners also enjoyed...
-
31 Edible Wild Plants Absolutely Anyone Can Find in North America
- A Beginner's Path to Safe and Successful Foraging
- By: Hadassah Lewis
- Narrated by: Naomi Nicole Smith
- Length: 3 hrs and 24 mins
- Unabridged
-
Overall5 out of 5 stars 44
-
Performance5 out of 5 stars 44
-
Story5 out of 5 stars 44
Don’t miss your opportunity to become happier and healthier as you learn from nature, connect with other people, get back to your roots, become more self-sufficient, and stop worrying about running out of food. Once you set out on this path, you will never look back.
-
5 out of 5 stars
-
Fantastic Foraging Book with Free Bonuses!!!
- By Xibuxura on 11-02-23
By: Hadassah Lewis
-
Folks, This Ain't Normal
- A Farmer's Advice for Happier Hens, Healthier People, and a Better World
- By: Joel Salatin
- Narrated by: Joel Salatin
- Length: 15 hrs and 14 mins
- Unabridged
-
Overall5 out of 5 stars 2,579
-
Performance5 out of 5 stars 2,332
-
Story5 out of 5 stars 2,327
From farmer Joel Salatin's point of view, life in the 21st century just ain't normal. In Folks, This Ain't Normal, he discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love.
-
5 out of 5 stars
-
Awakened me from my ingnorance
- By matthew on 05-27-12
By: Joel Salatin
-
Old-Fashioned on Purpose
- Cultivating a Slower, More Joyful Life
- By: Jill Winger
- Narrated by: Jill Winger, Andrew Eiden
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 111
-
Performance5 out of 5 stars 103
-
Story5 out of 5 stars 103
When the pandemic hit in 2020, flour and vegetable seeds flew off the shelves. But homesteader and entrepreneur Jill Winger believes these longings for sourdough bread and fresh veggies are more than a trend. As our society races toward progress, we’ve left something important behind. We are more connected than ever before, yet we’re still feeling unfulfilled. In Old-Fashioned on Purpose, Winger shows how simplifying our lives and adopting retro skills such as gardening and handiwork can be the key to creating the happy and healthy life we’re yearning for.
-
3 out of 5 stars
-
A bit disappointed (so far)
- By Leah on 09-27-23
By: Jill Winger
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
-
Overall5 out of 5 stars 115
-
Performance5 out of 5 stars 98
-
Story5 out of 5 stars 96
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
5 out of 5 stars
-
Must read
- By Morgan German on 10-06-22
By: Dan Saladino
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall4.5 out of 5 stars 9,371
-
Performance4.5 out of 5 stars 6,361
-
Story4.5 out of 5 stars 6,351
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
4 out of 5 stars
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 2,575
-
Performance4.5 out of 5 stars 2,266
-
Story4.5 out of 5 stars 2,263
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
4 out of 5 stars
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
31 Edible Wild Plants Absolutely Anyone Can Find in North America
- A Beginner's Path to Safe and Successful Foraging
- By: Hadassah Lewis
- Narrated by: Naomi Nicole Smith
- Length: 3 hrs and 24 mins
- Unabridged
-
Overall5 out of 5 stars 44
-
Performance5 out of 5 stars 44
-
Story5 out of 5 stars 44
Don’t miss your opportunity to become happier and healthier as you learn from nature, connect with other people, get back to your roots, become more self-sufficient, and stop worrying about running out of food. Once you set out on this path, you will never look back.
-
5 out of 5 stars
-
Fantastic Foraging Book with Free Bonuses!!!
- By Xibuxura on 11-02-23
By: Hadassah Lewis
-
Folks, This Ain't Normal
- A Farmer's Advice for Happier Hens, Healthier People, and a Better World
- By: Joel Salatin
- Narrated by: Joel Salatin
- Length: 15 hrs and 14 mins
- Unabridged
-
Overall5 out of 5 stars 2,579
-
Performance5 out of 5 stars 2,332
-
Story5 out of 5 stars 2,327
From farmer Joel Salatin's point of view, life in the 21st century just ain't normal. In Folks, This Ain't Normal, he discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love.
-
5 out of 5 stars
-
Awakened me from my ingnorance
- By matthew on 05-27-12
By: Joel Salatin
-
Old-Fashioned on Purpose
- Cultivating a Slower, More Joyful Life
- By: Jill Winger
- Narrated by: Jill Winger, Andrew Eiden
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall5 out of 5 stars 111
-
Performance5 out of 5 stars 103
-
Story5 out of 5 stars 103
When the pandemic hit in 2020, flour and vegetable seeds flew off the shelves. But homesteader and entrepreneur Jill Winger believes these longings for sourdough bread and fresh veggies are more than a trend. As our society races toward progress, we’ve left something important behind. We are more connected than ever before, yet we’re still feeling unfulfilled. In Old-Fashioned on Purpose, Winger shows how simplifying our lives and adopting retro skills such as gardening and handiwork can be the key to creating the happy and healthy life we’re yearning for.
-
3 out of 5 stars
-
A bit disappointed (so far)
- By Leah on 09-27-23
By: Jill Winger
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- By: Dan Saladino
- Narrated by: Dan Saladino
- Length: 16 hrs and 14 mins
- Unabridged
-
Overall5 out of 5 stars 115
-
Performance5 out of 5 stars 98
-
Story5 out of 5 stars 96
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
5 out of 5 stars
-
Must read
- By Morgan German on 10-06-22
By: Dan Saladino
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall4.5 out of 5 stars 9,371
-
Performance4.5 out of 5 stars 6,361
-
Story4.5 out of 5 stars 6,351
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
4 out of 5 stars
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall4.5 out of 5 stars 2,575
-
Performance4.5 out of 5 stars 2,266
-
Story4.5 out of 5 stars 2,263
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
4 out of 5 stars
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Animal, Vegetable, Miracle
- A Year of Food Life
- By: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrated by: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Length: 14 hrs and 35 mins
- Unabridged
-
Overall4.5 out of 5 stars 2,266
-
Performance4.5 out of 5 stars 1,432
-
Story4.5 out of 5 stars 1,433
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
-
3 out of 5 stars
-
mixed feelings
- By pterion on 11-15-07
By: Barbara Kingsolver, and others
-
The Dorito Effect
- The Surprising New Truth About Food and Flavor
- By: Mark Schatzker
- Narrated by: Chris Patton
- Length: 8 hrs and 17 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,549
-
Performance4.5 out of 5 stars 1,394
-
Story4.5 out of 5 stars 1,388
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
-
3 out of 5 stars
-
In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
-
Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
-
Overall4.5 out of 5 stars 561
-
Performance4.5 out of 5 stars 494
-
Story4.5 out of 5 stars 489
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
-
1 out of 5 stars
-
Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
-
Growing a Farmer
- How I Learned to Live Off the Land
- By: Kurt Timmermeister
- Narrated by: Ax Norman
- Length: 9 hrs and 26 mins
- Unabridged
-
Overall4.5 out of 5 stars 309
-
Performance4.5 out of 5 stars 283
-
Story4.5 out of 5 stars 283
When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar.
-
5 out of 5 stars
-
So you want to be a farmer?
- By john on 04-12-15
-
The Bizarre Truth
- How I Walked Out the Door Mouth First...and Came Back Shaking My Head
- By: Andrew Zimmern
- Narrated by: Andrew Zimmern
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall4.5 out of 5 stars 107
-
Performance4.5 out of 5 stars 83
-
Story4.5 out of 5 stars 82
Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of locales.
-
5 out of 5 stars
-
If you are a Zimmern fan, you will love this book!
- By Steve on 05-25-12
By: Andrew Zimmern
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,688
-
Performance4.5 out of 5 stars 1,498
-
Story4.5 out of 5 stars 1,504
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 58
-
Performance4.5 out of 5 stars 46
-
Story5 out of 5 stars 46
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
-
4 out of 5 stars
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
Provence A-Z
- A Francophile's Essential Handbook
- By: Peter Mayle
- Narrated by: John Lee
- Length: 9 hrs and 47 mins
- Unabridged
-
Overall4 out of 5 stars 146
-
Performance4 out of 5 stars 98
-
Story4 out of 5 stars 98
An indispensable, richly informative, and always entertaining audio sourcebook on Provence, by the writer who has made the region his own. Though organized from A to Z, this is hardly a conventional work of reference. It is rather a selection of those aspects of Provence that Peter Mayle, in almost 20 years there, has found to be the most interesting, curious, delicious, or down-right fun.
-
5 out of 5 stars
-
A review of all things "Provencale"
- By Dennis on 08-13-08
By: Peter Mayle
-
An Economist Gets Lunch
- New Rules for Everyday Foodies
- By: Tyler Cowen
- Narrated by: Stephen Hoye
- Length: 10 hrs and 24 mins
- Unabridged
-
Overall4 out of 5 stars 94
-
Performance4 out of 5 stars 75
-
Story4 out of 5 stars 76
Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist!
-
3 out of 5 stars
-
Rambling
- By Sean on 05-01-12
By: Tyler Cowen
-
Kiss the Ground
- How the Food You Eat Can Reverse Climate Change, Heal Your Body & Ultimately Save Our World
- By: Josh Tickell, John Mackey - foreword
- Narrated by: Josh Tickell
- Length: 11 hrs and 52 mins
- Unabridged
-
Overall4.5 out of 5 stars 326
-
Performance4.5 out of 5 stars 278
-
Story4.5 out of 5 stars 279
Through fascinating and accessible interviews with celebrity chefs, ranchers, farmers, and top scientists, this remarkable book, soon to be a full-length documentary film narrated by Woody Harrelson, will teach you how to become an agent in humanity's single most important and time sensitive mission. Reverse climate change and effectively save the world - all through the choices you make in how and what to eat.
-
5 out of 5 stars
-
Recommended by a crop consultant's wife in Kansas
- By CarolynKansas on 02-02-18
By: Josh Tickell, and others
-
The Story of More
- How We Got to Climate Change and Where to Go from Here
- By: Hope Jahren
- Narrated by: Hope Jahren
- Length: 6 hrs and 43 mins
- Unabridged
-
Overall4.5 out of 5 stars 224
-
Performance4.5 out of 5 stars 182
-
Story4.5 out of 5 stars 181
Hope Jahren is an award-winning scientist, a brilliant writer, a passionate teacher, and one of the seven billion people with whom we share this earth. In The Story of More, she illuminates the link between human habits and our imperiled planet. In concise chapters, she takes us through the science behind the key inventions—from electric power to large-scale farming to automobiles—that, even as they help us, release greenhouse gases into the atmosphere like never before.
-
3 out of 5 stars
-
Like Al Gore, stuck on the problem
- By Eleanor B. Hildreth on 06-04-20
By: Hope Jahren
-
Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
-
Overall4.5 out of 5 stars 711
-
Performance4.5 out of 5 stars 644
-
Story4.5 out of 5 stars 639
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
-
5 out of 5 stars
-
Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
Related to this topic
-
Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- By: Ruth Kassinger
- Narrated by: Xe Sands
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 66
-
Performance4.5 out of 5 stars 57
-
Story4.5 out of 5 stars 57
In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
-
4 out of 5 stars
-
Fairly entertaining and informative...but
- By Timothy on 08-27-19
By: Ruth Kassinger
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,688
-
Performance4.5 out of 5 stars 1,498
-
Story4.5 out of 5 stars 1,504
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
Steak
- One Man's Search for the World's Tastiest Piece of Beef
- By: Mark Schatzker
- Narrated by: Mike Lenz
- Length: 12 hrs
- Unabridged
-
Overall4.5 out of 5 stars 27
-
Performance4.5 out of 5 stars 25
-
Story4.5 out of 5 stars 25
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
-
5 out of 5 stars
-
Journey into a deeper appreciation for beef
- By John Madany on 10-08-20
By: Mark Schatzker
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall4.5 out of 5 stars 49
-
Performance4 out of 5 stars 41
-
Story4 out of 5 stars 40
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
5 out of 5 stars
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall5 out of 5 stars 34
-
Performance5 out of 5 stars 29
-
Story5 out of 5 stars 29
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
-
5 out of 5 stars
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 58
-
Performance4.5 out of 5 stars 46
-
Story5 out of 5 stars 46
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
-
4 out of 5 stars
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- By: Ruth Kassinger
- Narrated by: Xe Sands
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 66
-
Performance4.5 out of 5 stars 57
-
Story4.5 out of 5 stars 57
In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
-
4 out of 5 stars
-
Fairly entertaining and informative...but
- By Timothy on 08-27-19
By: Ruth Kassinger
-
The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 1,688
-
Performance4.5 out of 5 stars 1,498
-
Story4.5 out of 5 stars 1,504
We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
-
5 out of 5 stars
-
Delightfully simplistic!
- By Adrian on 03-30-16
By: Thor Hanson
-
Steak
- One Man's Search for the World's Tastiest Piece of Beef
- By: Mark Schatzker
- Narrated by: Mike Lenz
- Length: 12 hrs
- Unabridged
-
Overall4.5 out of 5 stars 27
-
Performance4.5 out of 5 stars 25
-
Story4.5 out of 5 stars 25
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
-
5 out of 5 stars
-
Journey into a deeper appreciation for beef
- By John Madany on 10-08-20
By: Mark Schatzker
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall4.5 out of 5 stars 49
-
Performance4 out of 5 stars 41
-
Story4 out of 5 stars 40
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
5 out of 5 stars
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall5 out of 5 stars 34
-
Performance5 out of 5 stars 29
-
Story5 out of 5 stars 29
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
-
5 out of 5 stars
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
-
Overall4.5 out of 5 stars 58
-
Performance4.5 out of 5 stars 46
-
Story5 out of 5 stars 46
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
-
4 out of 5 stars
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
-
Overall4.5 out of 5 stars 561
-
Performance4.5 out of 5 stars 494
-
Story4.5 out of 5 stars 489
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
-
1 out of 5 stars
-
Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall4 out of 5 stars 203
-
Performance3.5 out of 5 stars 170
-
Story4 out of 5 stars 171
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
2 out of 5 stars
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
-
Overall4.5 out of 5 stars 106
-
Performance4.5 out of 5 stars 94
-
Story4.5 out of 5 stars 92
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
1 out of 5 stars
-
Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
-
Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
-
Overall4.5 out of 5 stars 711
-
Performance4.5 out of 5 stars 644
-
Story4.5 out of 5 stars 639
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
-
5 out of 5 stars
-
Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
-
The Fruit Hunters
- A Story of Nature, Adventure, Commerce, and Obsession
- By: Adam Leith Gollner
- Narrated by: Stephen Hoye
- Length: 11 hrs and 4 mins
- Unabridged
-
Overall4 out of 5 stars 120
-
Performance4 out of 5 stars 58
-
Story4 out of 5 stars 58
Tasty, lethal, hallucinogenic, and medicinal - fruits have led nations into wars, fueled dictatorships, and even lured us into new worlds. Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of the earth's most desired foods.
-
4 out of 5 stars
-
Interesting world...
- By Henry Scalfo on 07-16-08
-
Salmon
- A Fish, the Earth, and the History of Their Common Fate
- By: Mark Kurlansky
- Narrated by: Mark Kurlansky
- Length: 10 hrs and 38 mins
- Unabridged
-
Overall4.5 out of 5 stars 175
-
Performance4 out of 5 stars 143
-
Story4.5 out of 5 stars 143
In what he says is the most important piece of environmental writing in his long and award-winning career, Mark Kurlansky, best-selling author of Salt and Cod, The Big Oyster, 1968, and Milk, among many others, employs his signature multi-century storytelling and compelling attention to detail to chronicle the harrowing yet awe-inspiring life cycle of salmon.
-
4 out of 5 stars
-
More about people than salmon
- By BigJay on 02-10-21
By: Mark Kurlansky
-
Silent Earth
- Averting the Insect Apocalypse
- By: Dave Goulson
- Narrated by: Dave Goulson
- Length: 9 hrs and 54 mins
- Unabridged
-
Overall5 out of 5 stars 30
-
Performance5 out of 5 stars 25
-
Story5 out of 5 stars 25
In the tradition of Rachel Carson’s groundbreaking environmental classic Silent Spring, an award-winning entomologist and conservationist explains the importance of insects to our survival and offers a clarion call to avoid a looming ecological disaster of our own making.
-
5 out of 5 stars
-
Important book for all
- By Wren Jen on 03-24-24
By: Dave Goulson
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 83
-
Performance4.5 out of 5 stars 70
-
Story4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
-
4 out of 5 stars
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
Farmageddon
- The True Cost of Cheap Meat
- By: Philip Lymbery, Isabel Oakeshott
- Narrated by: Julian Elfer
- Length: 13 hrs and 39 mins
- Unabridged
-
Overall4 out of 5 stars 184
-
Performance4.5 out of 5 stars 167
-
Story4 out of 5 stars 170
Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.
-
5 out of 5 stars
-
Excellent insight of industrial farming
- By Grazyna on 04-19-14
By: Philip Lymbery, and others
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 55
-
Performance4 out of 5 stars 49
-
Story4 out of 5 stars 49
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
1 out of 5 stars
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 48
-
Performance4.5 out of 5 stars 42
-
Story4.5 out of 5 stars 42
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
5 out of 5 stars
-
If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
-
The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
-
Overall4 out of 5 stars 130
-
Performance4 out of 5 stars 109
-
Story4 out of 5 stars 109
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
-
5 out of 5 stars
-
Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
What listeners say about Lost Feast
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall5 out of 5 stars
-
Performance4 out of 5 stars
-
Story4 out of 5 stars
- Kenny
- 11-20-23
Well researched
Good book. Informative and funny. At times depressing. Would highly recommend to anyone who like to learn about what they eat.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!