Author(s): David Buchanan
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 savour. 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? 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. The book 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.
Orders 2-3 weeks if out of stock
"A Greek proverb states, 'A society grows great when old men plant trees whose shade they know they shall never sit in'. David Buchanan's book about food, agriculture, community, and connections to soil and climate, embodies the spirit and vision of the Greeks. Beyond weaving an engaging narrative about farming, the past twenty years of his life reflect the extraordinary changes occurring in American agriculture and a rediscovery of taste and quality in food. We are indeed fortunate that, as a young man, he has many years to plant apples, peaches, and other notable foods!"--Jeffrey P. Roberts, author of "The Atlas of American Artisan Cheese"
David Buchanan planted his first gardens in central Washington State more than 20 years ago, after learning about the heritage food movement through the Seed Savers Exchange. He has worked for farms, ranches, and nurseries; operated a landscape design company specialising in native plant restoration; managed an educational farm; and helped the Portland, Maine, chapter of Slow Food USA. He oversees production for Old Ocean House Farms in Cape Elizabeth, where he grows more than 250 varieties of fruit as well as herbs and heirloom vegetables. Currently he is developing a farm winery and planting orchards to produce cider through his business Origins Fruit.