The Ark of Taste: Delicious and Distinctive Foods that Define the U.S.

We love this book for many reasons, not least among them its profile of one of our favorite wheat cultivars, the heirloom Red Turkey (or Turkey Red), and the fact that it's a finalist for the James Beard Book Award in the category of Reference, History, and Scholarship. In this visual encyclopedia for curious cooks and eaters, authors Giselle Kennedy Lord and David Shields give the compelling back-stories of heritage foods from heirloom tomatoes to Tupelo honey to Turkey Red wheat. These and many other foods were placed on "the ark of taste," to preserve, protect, and promote edible treasures passed down for generations—some rare, some endangered, all delicious. The Ark of Taste book features the stories of how some of these foods almost disappeared forever, and includes recipes from Slow Food chefs and profiles of growers from around the country. In its pages you'll learn about:  Carolina Gold rice Cherokee Purple tomatoes The Moon and Stars watermelon Black Republican cherries Red