Bread, Wine, Chocolate (2015)

Simran Sethi takes readers on a global sensory journey investigating the rapid decline of agrobiodiversity and its impact on fermented delicacies. She unravels how wild yeasts and terroir-specific microbes give bread, wine, beer, and chocolate their nuanced character, robust flavours, and nutritional integrity. It provides a passionate defence of traditional microbial ecosystems, warning against the homogenisation of modern industrial food production.