Losing our taste for diversity

• Autores: Christopher Kemp
• Localización: Science, ISSN 0036-8075, Vol. 351, Nº 6273, 2016, págs. 567-567
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Our modern food system is not driven by taste but instead by factors like consistency, predictability, low cost, and high yield. In Bread Wine Chocolate, Simran Sethi explores how the same features that enabled the worldwide distribution of once-exotic foods like coffee and chocolate have now so drastically altered how those products are made that we risk losing them altogether.