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005    20191125105642.0 
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007    cr nnannnuuuua 
008    161113s2015    xxunnn es      i  n eng d 
020    9780062190604 (sound recording : hoopla Audio Book) 
020    0062190601 (sound recording : hoopla Audio Book) 
029    https://d2snwnmzyr8jue.cloudfront.net/
       hpc_9780062190604_180.jpeg 
028 42 MWT11588942 
037    11588942|bMidwest Tape, LLC|nhttp://www.midwesttapes.com 
040    Midwest|erda 
082 04 631.5/8|223 
099    eAudiobook hoopla 
099    eAudiobook hoopla 
100 1  Sethi, Simran,|eauthor. 
245 10 Bread, wine, chocolate :|bthe slow loss of foods we love
       |h[Hoopla electronic resource] /|cSimran Sethi. 
250    Unabridged. 
264  1 [United States] :|bHarperAudio,|c2015. 
264  2 |bMade available through hoopla 
300    1 online resource (1 audio file (11hr., 03 min.)) :
       |bdigital. 
336    spoken word|bspw|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
344    digital|hdigital recording|2rda 
347    data file|2rda 
506    Digital content provided by hoopla. 
511 0  Read by Thérèse Plummer. 
520    Award-winning journalist Simran Sethi explores the history
       and cultural importance of our most beloved tastes, paying
       homage to the ingredients that give us daily pleasure, 
       while providing a thoughtful wake-up call to the 
       homogenization that is threatening the diversity of our 
       food supply. Food is one of the greatest pleasures of 
       human life. Our response to sweet, salty, bitter, or sour 
       is deeply personal, combining our individual biological 
       characteristics, personal preferences, and emotional 
       connections. Bread, Wine, Chocolate illuminates not only 
       what it means to recognize the importance of the foods we 
       love, but also what it means to lose them. Award-winning 
       journalist Simran Sethi reveals how the foods we enjoy are
       endangered by genetic erosion-a slow and steady loss of 
       diversity in what we grow and eat. In America today, food 
       often looks and tastes the same, whether at a San 
       Francisco farmers market or at a Midwestern potluck. 
       Shockingly, 95% of the world's calories now come from only
       thirty species. Though supermarkets seem to be stocked 
       with endless options, the differences between products are
       superficial, primarily in flavor and brand. Sethi draws on
       interviews with scientists, farmers, chefs, vintners, beer
       brewers, coffee roasters and others with firsthand 
       knowledge of our food to reveal the multiple and 
       interconnected reasons for this loss, and its consequences
       for our health, traditions, and culture. She travels to 
       Ethiopian coffee forests, British yeast culture labs, and 
       Ecuadoran cocoa plantations collecting fascinating stories
       that will inspire readers to eat more consciously and 
       purposefully, better understand familiar and new foods, 
       and learn what it takes to save the tastes that connect us
       with the world around us. 
538    Mode of access: World Wide Web. 
650  0 Agrobiodiversity. 
650  0 Food crops. 
650  0 Agricultural resources. 
650  0 Nutrition. 
700 1  Plummer, Thérèse,|enarrator. 
710 2  hoopla digital. 
856 40 |uhttps://www.hoopladigital.com/title/
       11588942?utm_source=MARC|zInstantly available on hoopla. 
856 42 |zCover image|uhttps://d2snwnmzyr8jue.cloudfront.net/
       hpc_9780062190604_180.jpeg