Forgotten Foods, Lost Flavors, and Why They Matter
Chelsea Green Publishing Company, Paperback, 9781603584401, 240pp.
Publication Date: October 25, 2012
Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.
In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?
While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.
Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.
David helped found and for three years led the Portland, Maine, chapter of Slow Food. He now serves on its national Biodiversity Committee, which evaluates and helps preserve endangered heritage foods from around the country. In 2008 he managed Turkey Hill Farm in Cape Elizabeth, Maine, and continues to maintain gardens there and at two nearby sites. Currently he oversees vegetable and cut flower production for Old Ocean House Farms in Cape Elizabeth, and grows more than 250 varieties of fruit, as well as herbs and heirloom vegetables. He sells nursery plants, organic vegetables, fruit smoothies, and raw cider at the Portland farmers market.
Gary Nabhan is the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona, as well as the permaculture designer and orchard-keeper of Almuniya de los Zopilotes Experimental Farm in Patagonia, Arizona. Widely acknowledged as a pioneer in the local-food movement and grassroots seed conservation, Nabhan was honored by Utne Reader in 2011 as one of twelve people making the world a better place to live. A recipient of a MacArthur Genius Award, his twenty-four books have been translated into six languages.