May 4, 2016
7:00 p.m. to 8:30 p.m.
Three things that make life worth living−bread, wine, chocolate−are key elements of author and journalist Simran Sethi's study of the loss of diversity in what we eat. A primary factor is increased industrialization and globalization of agriculture that has forced farmers worldwide to abandon local plant varieties for genetically uniform, high-yielding varieties. In Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Sethi seeks to uncover what it means to experience food in a whole new way. She recounts her journey to six continents in pursuit of endangered tastes, meeting scientists, farmers, chefs, wine makers, beer brewers, coffee roasters, and chocolate connoisseurs along the way. Sethi spent four months at the Cocoa Research Centre as a visiting scholar, and she will share the biodiversity of chocolate in a tasting opportunity after the lecture. Book sale and signing. All sales are final unless the Museum cancels the program.