Eating the Amazon

Reveals how what we eat is transforming the world’s largest rainforest—and how Indigenous knowledge may yet help save it



There is perhaps nowhere on Earth that has as many gastronomic possibilities as the Amazon rainforest. A laboratory of flavors that has given the world açaí, cacao, vanilla, chiles, cassava, and Brazil nuts, the Amazon also marches toward an unrecoverable tipping point. The same global appetite that brings Amazonian “superfoods” to market is also driving deforestation, monoculture farming, and ecological collapse at an unprecedented scale.

In Eating the Amazon, award-winning writer Nicholas Gill draws on more than two decades of reporting to guide readers through the Amazon’s breathtaking landscapes, from the misty cloud forests along the Andean foothills to the steamy floodplains that flow into the Atlantic. He traces the Amazon’s culinary roots through the region’s complex history of exploitation and into the present day, where a movement is emerging for low-carbon, sustainable food systems that empower Indigenous communities and keep the forests standing and rivers free of pollution. Along the way, Gill documents the voices of Indigenous communities, foragers, cooks, biologists, fishermen, hunters, farmers, and local organizers whose lives are inseparable from the forest’s rhythms.

Urgent and immersive, Eating the Amazon reframes how we think about food, climate, and consumption, asking whether the forces driving destruction might yet be harnessed for preservation.