For this month’s book, I would like to recommend Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino.

Many of us may take the variety of foods available to us for granted.
However, as globalization and industrial agriculture have made our diets increasingly uniform, many traditional foods and crop varieties have gradually disappeared.
Through stories from around the world, the book explores not only what we eat, but also how food is connected to the history, environment, and culture of the people who produce it.

What stayed with me most is how easily we can mistake availability for diversity.
We may have access to food from all over the world, yet the variety of what we actually eat is becoming narrower.
I found this contrast particularly awkward, that the world may seem to offer us more choices than ever, while some of those choices, along with the knowledge and traditions behind them, are quietly disappearing.
It made me wonder what else we might lose without even realizing it.

The book also reminds us that preserving food diversity is not simply about saving the past, but about building a more resilient future in the face of climate change and other challenges.
I hope some of you may enjoy exploring these stories alongside your research and daily routines.