The World Can't Sustain the way we eat today. While some look to high-tech solutions, Taras Grescoe argues that the future of our food lies in the diversity of the past. In The Lost Supper, Grescoe searches for the fascinating, forgotten flavors that tell the stories of civilizations: "Aztec caviar" from a vanishing lake in Mexico; garum, the secret umami ingredient of Ancient Roman cuisine; and camas, a staple of Northwest Coast Indigenous Peoples. He also chronicles a growing movement of archaeologists, farmers, and food scientists who are reviving the delicious and sustainable foods of the past, along with chefs bringing history alive in their own kitchens.