En raison d'une grève chez bpost, des retards de livraison peuvent survenir. Besoin de quelque chose en urgence ? Optez pour un retrait en magasin ou rendez-vous dans une Librairie Club à proximité.

Retrait en 2 heures
Assortiment impressionnant
Paiement sécurisé
Toujours un magasin près de chez vous

Retrait en 2 heures
Assortiment impressionnant
Paiement sécurisé
Toujours un magasin près de chez vous

Magasins

Wishlist

Magasins

Wishlist

Chercher

Promotions

4,49 €

+ 4 points

Disponible immédiatement

Passer une commande en un clic

Payer en toute sécurité

Description

Forking Paths: Culinary Histories of What Could Have Been.

This engaging book dives into the fascinating twists and turns that have shaped our modern diet. It highlights that the foods we enjoy today are just a small glimpse of the many possibilities that once flourished, revealing the intriguing tales of forgotten dishes, vanished ingredients, and neglected cooking techniques that shine a light on the factors influencing what we eat.
The narrative is built on the idea that culinary history isn't just a straightforward list of accomplishments, but a rich tapestry woven from cultural, economic, and biological threads that have closed off many potential avenues. The journey begins by reflecting on lost ingredients, like ancient grains and herbs that were once staples but fell victim to changes in agriculture and the environment. It then takes a look at ambitious efforts to grow luxury foods in new places that didn't quite pan out, showing how economic and logistical challenges can change the landscape of food availability.
A significant part of the book focuses on modern market flops, with well-documented launches from big companies showcasing how misreading consumer preferences and marketing missteps can lead to products quickly fading away. By weaving together these case studies, the book draws broader lessons about our food systems. It illustrates how reliance on uniform crops in agriculture makes us vulnerable, and how the optimism of food science can sometimes clash with the ever-changing desires of consumers.