If it weren't for historical and biological happenstance, few would be eating avocados today
Despite a series of series of ecological and cultural close calls, the avocado persevered, prospered—and became one of the most Instagrammed foods in the world. Id-art/Shutterstock
Given avocado’s popularity today, it’s hard to believe that we came close to not having them in our supermarkets at all.
In my new book, “Avocado: A Global History,” I explain how the avocado survived a series of ecological and cultural close calls that could have easily relegated them to extinction or niche delicacy.
