It’s been a big week of reading, trying to stay ahead of the library due dates. This was a great book, a bit different from any I’ve read before in the general gardening arena. Brian Patterson takes a scientific look at human history’s tenuous relationship with the foods we eat and illustrates how cultivation of seeds created the culinary landscape we take for granted today. Part science, part history, and very interesting, he goes beyond the superficial facts and examines cultivation on a chemical level. How did we learn that potatoes, though poisonous when green, can be eaten when cooked? Or that by fermenting grape juice and adding it to flour, we can enjoy light, fluffy leavened bread, but only if that grape juice doesn’t turn to vinegar first? When viewed through the lens of science, even the most mundane of foods take on a magical quality.
It’s not a super long book (160 pages) but it’s surprisingly full of facts to be so easy to read. I especially enjoyed the sections on the global spread of foods from one culture to the next and the final section which contains his look toward to future of plants and humans. For those considering gardening as a nutritional endeavor, I can’t recommend this enough. Though not expressly a gardening book, you’ll find plenty of solid tips on how to get the most from your plants in terms of flavor and nutrition. And who doesn’t want either of those? You’ll also get a clearer understanding of the miracles that led to the availability of foods in your favorite seed catalog, and it may inspire you to try a few new exotic varieties.
There’s also plenty here for those interested in botany or cultural anthropology. After all, seeing what detailed culinary data we can glean from Egyptian society based upon their meticulous burial practices, one can draw some interesting conclusions about how we might preserve our own history for future generations. For the general reader, and especially for those interested in going off-grid, knowing more about locally grown foods and their health properties can only be helpful in today’s 1500 mile to plate global food culture. And it might make you befriend a local farmer or two for their floral insights. Strawberries never tasted so sweet as when you know that the farmer used sustainable scientifically sound growing practices to deliver them to your kitchen.