Bread, Wine, Chocolate by Preeti Simran Sethi, Simran Sethi
In Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Preeti Simran Sethi, Simran Sethi, they explore the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. We’re excited to share more about this book with you today on the blog! Start reading an excerpt of Bread, Wine, Chocolate: The Slow Loss of Foods We Love and purchase a copy from your favorite retailer today.
More from the book:
“Eating,” author, farmer and philosopher Wendell Berry says, “is an agricultural act.” Food connects us to all living things, and to the lineage of who we are and where we come from. It isn’t farmers in fields and work- ers in factories who bring us our food; it’s people like us. People who dedicate their lives to creating something that we take into our bodies. They transform nature into culture, as what they touch becomes part of us. This intimacy is astonishing and humbling.
We treat our food system as an abstract thing; however, it’s a dynamic entity made up of these relationships, ones I have come to fully appreci- ate through the journeys on these pages. But this isn’t where I started. The first wine I loved was a peach Bartles & Jaymes wine cooler. The first coffee I tolerated—heavily diluted with half-and-half and sugar, and chased with a glazed doughnut—was at the world’s original Krispy Kreme. My favorite chocolate bars were Whatchamacallit, Twix and Nestlé Crunch—in that order. Until a year and a half ago, all I knew of coffee was that I preferred a cappuccino to a latte. But now I grill baristas about coffee origins, beg friends to bring back chocolate from various countries and quiz breweries about the source of their hops.
I am not trying to be precious. I have learned, by traveling to the places where some of our favorite foods and drinks began, that these foods are precious. I had no idea how hard it was to get a coffee bean from a forest in Ethiopia to my local café, or how much work and care went into making a premium bar of chocolate or a hearty loaf of bread. I had no idea how endangered the best, most delicious versions of these things are. This awareness is what makes them precious, and, meal by meal, makes my life better.
By helping you more deeply understand foods that are already a part of your life, and develop a sensory map for exploring new ones, this book will enable you to discover and appreciate flavors you may not have experienced. It will give you the tools to define your own deliciousness—and reach for more.
That’s been this journey’s greatest reward: finding a new appreciation for what I already loved. And understanding what it takes to sustain and save that love—in farms, on our plates and in life—lies in the recognition that how we eat is a reflection of how we live. By sustaining agricultural biodiversity, we sustain ourselves.