Why some like it hot : food, genes, and cultural diversity
Author(s)
Bibliographic Information
Why some like it hot : food, genes, and cultural diversity
Island Press/Shearwater Books, 2006, c2004
- : pbk
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Note
"A Shearwater book"--T.p. verso
"First Island Press cloth edition, July 2004, First Island Press paperback edition, May 2006"--T.p. verso
Includes bibliographical references (p. [211]-223) and index
Description and Table of Contents
Description
Do your ears burn whenever you eat hot chilli peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as `genetic disorders', many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they
faced over millennia in particular landscapes.In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way that may save and enrich millions of lives.
by "Nielsen BookData"