Of Ghost Foods And Culinary Extinction

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The earliest humans favored juicy meaty mammoth at mealtimes Ancient Romans loved their favorite herb silphium so much that they sprinkled it on everything from lamb to melon In the 19th century United States passenger pigeon pie was a cherished comfort food long before chicken pot pie became commonplace And for dessert Americans a century ago might have enjoyed a superlatively buttery Ansault pear reckoned to be the greatest pear ever grown What did these foods beloved by previous generations taste like Well apart from some written descriptions we ll never know they re all extinct Join us this episode as culinary geographer Lenore Newman takes us on a tour of lost foods and the lessons they can teach us as we fight to save our current favorite foods from disappearing forever Shooting wild pigeons in Iowa illustration from the 2 July 1867 edition of Frank Leslie s Illustrated Newspaper vol XXV no 625 p 8 from Large-scale live capture of Passenger Pigeons Ectopistes migratorius for sporting purposes Overlooked illustrated documentation by Julian Hume This project started because of a bird Lenore Newman told Gastropod And that bird was Martha Newman s project is a new book titled Lost Feast Culinary Extinction and the Future of Food Martha was a passenger pigeon and the last living member of her species an endling as such lonely creatures are evocatively called Her death on September 1st 1914 represented the first time that humanity watched a species disappear in full awareness of the concept of extinction and our role in causing this particular one There was no denying it was us said Newman somehow together we had eaten so many pigeons that we had wiped the most abundant bird in North America off the face of the planet But the passenger pigeon wasn t our first culinary extinction This episode Newman takes us on a tour through the foods we have eaten to their end such as the Pleistocene megafauna which early humans destroyed as our numbers spread around the world and the leek-flavored silphium that was so valuable its last stalks were hoarded alongside gold and jewels by Roman emperors In each case we sift through the evidence that points to human appetite as the leading cause of extinction and unpack the response of a bewildered bereft humanity Gold coin from Cyrene from between 308-250 BC the tails side depicts silphium The Romans clung to the belief that their beloved silphium could perhaps spontaneous reappear someday the idea that that something could be gone forever was simply at the time inconceivable The concept of extinction along with its mirror evolution wasn t formulated until the end of the eighteenth century and it finally gave humans a framework within which to understand their actions But as Newman describes the pace of culinary extinctions has only increased since then with thousands and thousands of varieties of plants and breeds of animals vanishing in the early 20th century Why have we allowed so many of the foods we love to vanish What impact has their loss had and what lessons can it teach us for the future Listen in this episode as Newman helps us tackle these morbid questions leaving us with some hope as well as a whole new perspective on chicken Episode NotesLenore Newman s Lost Feast Lenore Newman holds a Canada Research Chair in Food Security and Environment at the University of the Fraser Valley where she is currently an associate professor of geography and the environment Her most recent book is Lost Feast Culinary Extinction and the Future of Food prior to that she authored Speaking in Cod Tongues A Canadian Culinary Journey The Ansault pear painted by Deborah G Passmore on 10 13 1897 from the collection of the USDA National Agricultural Library in Beltsville Maryland The post Of Ghost Foods and Culinary Extinction appeared first on Gastropod See omnystudio com policies listener for privacy information Click here to visit this podcast episode