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Endangered Eating: America's Vanishing Foods Hardcover – October 24, 2023

by Sarah Lohman (Author)
4.2 4.2 out of 5 stars 34 ratings
Editors' pick Best Books of the Year 2023
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Winner of the 2024 Ohioana Book Award in Nonfiction

A New York Times Book Review Editors' Choice • A Food & Wine Best Book of 2023 • An Eater Best Food Book, Fall 2023

American food traditions are in danger of being lost. How do we save them?

Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley―but the family farms that caretake them are shutting down. Apples, cattle, dates―these are foods that carry significant cultural weight. But they’re disappearing.

In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut―long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them.

Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods―before it’s too late.

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  1. Print length
    336 pages
  2. Language
    English
  3. Publisher
    W. W. Norton & Company
  4. Publication date
    October 24, 2023
  5. Dimensions
    6.3 x 1.2 x 9.3 inches
  6. ISBN-10
    1324004665
  7. ISBN-13
    978-1324004660
  8. See all details
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Customer reviews

4.2 out of 5 stars
34 global ratings
this book is awesome
5 out of 5 stars
this book is awesome
I read this book immediately after the holiday rush and a truly grueling semester of graduate school. This book was an absolute JOY to read. If you like learning about food, their history, and how the food exists in the present day. I love a good micro-history, and each chapter dove satisfyingly deep into the topic in a way that made me forget that I was sitting in my living room.
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Top reviews from the United States

TK Dwyer
5.0 out of 5 stars Deftly weaves history and food into compelling stories
Reviewed in the United States on March 20, 2024
Verified Purchase
History and cooking are two of my favorite things, and Lohman deftly weaves both together into a compelling narrative. Her stories of travels to date farms and fish camps and other sites across the US are insightful and very enjoyable to read. The honesty in her voice and adventure in her spirit fills me hope. Drawing attention to our traditional foodways will help invigorate the very soul of our communities. And there are recipes! It's changed the way I cook salmon, although I emulated the fire and sticks with a low and slow oven. Best non-fiction book I've read this year so far, I hope you enjoy it too.
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Charlotte Ghigliazza
4.0 out of 5 stars more fact checking needed
Reviewed in the United States on January 31, 2024
Verified Purchase
The book is interesting. Some of the 'facts' are incorrect, I'll just point out one of them: The author states that David Fairchild introduced olives to America. Wrong, the Spanish introduced olives to the America's in the mid 16th century (Peru) and the olives made their way up via the missions in Alta California. Olives were planted at Mission San Diego de Alcala around 1795 long before Fairchild was born. I live in an olive orchard that was planted in the mid 19th century or before. Mistakes make me wonder about all the other 'facts' in the book.
6 people found this helpful
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kd
5.0 out of 5 stars this book is awesome
Reviewed in the United States on January 12, 2024
I read this book immediately after the holiday rush and a truly grueling semester of graduate school. This book was an absolute JOY to read. If you like learning about food, their history, and how the food exists in the present day. I love a good micro-history, and each chapter dove satisfyingly deep into the topic in a way that made me forget that I was sitting in my living room.
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kd
5.0 out of 5 stars this book is awesome
Reviewed in the United States on January 12, 2024
I read this book immediately after the holiday rush and a truly grueling semester of graduate school. This book was an absolute JOY to read. If you like learning about food, their history, and how the food exists in the present day. I love a good micro-history, and each chapter dove satisfyingly deep into the topic in a way that made me forget that I was sitting in my living room.
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4 people found this helpful
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Lore S.
4.0 out of 5 stars Very interesting!
Reviewed in the United States on March 22, 2024
I really enjoyed this book - it had a lot of new information for me and held my interest. Her writing is conversational and easy to read.
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Movie me
4.0 out of 5 stars Where are the photos?
Reviewed in the United States on February 26, 2024
I am loving this book but where are the photos? Sarah travelled to all the interesting locations in this book as she wrote it but it’s all just words. It would be really nice to see some photos of the places she visited. Does anybody know if she did a travel blog or posted photos somewhere?
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CAladyinMD
5.0 out of 5 stars Engaging and informative
Reviewed in the United States on January 4, 2024
This book really pulled me in when Sarah described meeting people who taught her about their cuisine. Food is history and this proves it. Keep up the good work!
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Pam Blaha
5.0 out of 5 stars Very well researched and keeps the reader’s interest.
Reviewed in the United States on November 16, 2023
Sarah has done a wonderful job of hands-on research by going to the location of the food topic. She has also added much history about the food itself, the people harvesting it, and the places where the food is found. Sarah has also included traditional/ historic recipes which is a specialty of hers. I am very impressed with the amount of research and her questioning those harvesting the product on its uses and current status in the food market. Quality writing and an easy read. Pam Blaha
2 people found this helpful
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