The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 Author Michael Dietsch writes
Description
Author Michael Dietsch writes
and gently spicy• Made and bottled in North Carolina
She is currently a senior editor at New York Times Cooking
Originally from Baton Rouge
A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 Author Michael Dietsch writesAuthor: Amanda Little WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak or better than ever? "In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging." Elizabeth Kolbert, Pulitzer Prize winning author of The Sixth Extinction Climate
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