The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 from its restaurants to its

from its restaurants to its heirloom gardens to its honey house

the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon

Originally from Baton Rouge

Craig Claiborne

from Moravian Sugar Cake for Christmas to Vietnamese Spring Rolls for the coastal South's Blessing of the Fleet

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 from its restaurants to itsAuthor: Amanda Little WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak or better than ever? "In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging." Elizabeth Kolbert, Pulitzer Prize winning author of The Sixth Extinction Climate