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Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter
 
 
Author
David Buchanan.
Publisher Chelsea Green  
Format paperback
ISBN 9781603584401
Pages/Publication Date 224/2012
Daedalus Item Code 38805
This item is not available.
Description
Tracing the experiences of those who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor, Slow Food USA committee member David Buchanan explores fundamental questions on the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity? Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food. Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey from an orchard in Washington to a nursery in Maine with profiles of leaders in the movement to defend agricultural biodiversity.

"Not just a feast for the palate, Buchanan's book is a feast for the souls of those concerned about a fast-food culture that prizes uniformity and convenience over the kind of tastes that cannot be produced on an assembly line. He focuses on heirloom foods, those dating back at least 50 years and unchanged by modern methods of food production. After working in a garden for seven years in Portland, Maine, Buchanan finally settled into a rhythm that offered elements of city and country life—gardening on borrowed and leased land, a quasi-farm, and across two acres of back yards, and working informally with other like-minded people in a food enterprise focused on flavor. A pioneer in the heirloom seed movement in the early 1990s, he aspires not to an effete effort at reviving fragile foods but rather to bringing regionally and culturally different foods to the table. His clearly defined goal, 'to create the best plant collection for this particular time and place,' informs this delightful book rich in delicious details of journeys to discover forgotten foods and flavors."—Booklist

 
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