From the Book - First American edition.
Food: a very brief history
Epilogue: Think like a Hadza. Part one. Wild
Hadza Honey (Lake Eyasi, Tanzania)
Murnong (Southern Australia)
Bear root (Colorado, USA)
Memang Narang (Garo Hills, India)
Kavilca wheat (Büyük Çatama, Anatolia)
Bere barley (Orkney, Scotland)
Red mouth glutinous rice (Sichuan, China)
Olotón Maize (Oaxaca, Mexico)
Geechee red pea (Sapelo Island, Georgia, USA)
Alb lentil (Swabia, Germany)
O-Higu soybean (Okinawa, Japan)
SkerpikjØt (Faroe Islands)
Black Ogye chicken (Yeonsan, South Korea)
Middle white pig (Wye Valley, England)
Bison (Great plains, USA)
Wild Atlantic salmon (Ireland and Scotland)
Imraguen Butarikh (Banc D'Arguin, Mauritania)
Shio-Katsuo (Nishiizu, Southern Japan)
Flat oyster (Limfjorden, Denmark)
Sievers apple (Tian Shan, Kazakhstan)
Vanilla orange (Ribera, Sicily)
Salers (Auvergne, Central France), Stichelton (Nottinghamshire, England)
Mishavinë (Accursed mountains, Albania)
Lambic Beer (Pajottenland, Belgium)
Perry (Three counties, England)
Ancient forest Pu-Erh Tea (xishuangbanna, China)
Wild forest coffee (Harenna, Ethiopia)
Halawet el jibn (Homs, Syria)
Qizha cake (Nablus, West bank)
Criollo Cacao (Cumanacoa, Venezuela)
Cold war and coca-colonisation.