Bread, Wine, Chocolate: The Slow Loss of Foods We Love—part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate—tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. In the last century, we have lived—and eaten—through the most dramatic shifts ever experienced in food and agriculture. The changes are insidious: buried in the soil, tucked in beehives and hidden in cattle feedlots. While much of this remains unseen, what we do know is that food is beginning to look and taste the same. Ninety-five percent of the world’s calories now come from merely 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of only corn, wheat, rice, palm oil and soybeans. Diverse foods all over the world are being replaced with monodiets of monocrops. Food itself, the most delicious, diverse varieties of food, is being lost slowly and irrevocably. But it doesn’t have to be this way.