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In Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them, journalist Dan Saladino highlights how traditional and Indigenous foods are rapidly vanishing—and how this decline in agricultural diversity could be disastrous for our future. Charting the political and cultural elements that have shaped the history of global food production, like how the worldwide overproduction of food was triggered by World War II, Saladino spells out why farming has increasingly revolved around monocultures. In urgent terms, he explains the need to preserve disappearing foods, unveiling a cautionary tale that leaves readers hungry to learn more. —Cady Lang
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