The Lost Supper profiles people who are responding to the concern over hormones & chemicals in foods by returning to the flavors that sustained humans for thousands of years. Chefs, food producers & everyday people are creating diverse, sustainable ways of eating by looking to the past. Access to ancient foods is an Indigenous right. The author profiles Indigenous groups who are reviving & reclaiming lost ingredients from their pre-colonization diets. Culinary diversity. The lack of diversity on our plates is a growing concern for us and the planet. Reviving ancient foods is a key step towards diversifying our world. Amazing, delicious, and rare food experiences: the author travels the world to taste Aztec caviar made from the eggs of a water-dwelling insect, ancient sourdough bread last baked by Egyptian pharaohs, and more tantalizing dishes. Places visited in the book include: Turkey, Mexico, England, Georgia (US), Spain, Italy, Montreal (Canada), Vancouver Island (Canada)
