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Why Some Like It Hot: Food, Genes, and Cultural Diversity
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Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Ubicado en: Odessa, Texas, Estados Unidos
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N.º de artículo de eBay:164039741589
Última actualización el 21 oct 2021 01:33:06 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Book Title
- It
- Topic
- IT
- ISBN
- 9781597260916
Acerca de este producto
Product Identifiers
Publisher
Island Press
ISBN-10
1597260916
ISBN-13
9781597260916
eBay Product ID (ePID)
51260932
Product Key Features
Book Title
Why Some like It Hot : Food, Genes, and Cultural Diversity
Number of Pages
244 Pages
Language
English
Publication Year
2006
Topic
Life Sciences / Ecology, Ethnic Studies / General, Life Sciences / Genetics & Genomics, General, Anthropology / Cultural & Social
Genre
Cooking, Social Science, Science
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
9.9 Oz
Item Length
8.2 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
22
Reviews
Mixing hard science with personal anecdotes, Nabhan convincingly argues that health comes from a genetically appropriate diet inextricably entwined with a healthy land and culture. --Publishers Weekly, Why Some Like It Hot is a masterpiece of investigation . . . A fascinating survey evolves which will thoughtfully interest any truly dedicated nutritionist, professional chef, or family kitchen cook., "Gary Nabhan is one of the most important food writers we have in this country. In this eloquent and fascinating book, he shows us how our food and culture are so deeply rooted in our land and agriculture." --Alice Waters, Move over Dr. Atkins-here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping!, [Nabhan] takes the reader on a trail of discovery . . . thought provoking . . . the book is well worth reading., Move over Dr. Atkins--here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping!, Nabhan addresses fascinating issues . . . [He] writes compassionately about indigenous groups--like Native Americans and ethnic Hawaiians--that are threatened by globalization., In this fascinating book, Gary Nabhan, a fine scientist and first-rate writer, reminds us that the relationships of our genes and food choices are not random, but rather brilliant demonstrations of biological and cultural evolution in action., The author takes the reader on a fascinating gastronomic tour to show how our genes influence our reactions to food, encouraging readers to become aware of their particular cultural heritage and apply this knowledge in their lives., Gary Nabhan writes in novel and always interesting ways about food and culture and the genetic underpinnings that may account for differences in taste. His reflections on how different ways of eating affect the health of human societies provide substantial food for thought., "Move over Dr. Atkins--here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping!" --Bill McKibben, Nabhan addresses fascinating issues . . . [He] writes compassionately about indigenous groups-like Native Americans and ethnic Hawaiians-that are threatened by globalization., This exploration of the coevolution of communities and their native foods couldn't be more timely. . . . Mixing hard science with personal anecdotes, Nabhan convincingly argues that health comes from a genetically appropriate diet inextricably entwined with a healthy land and culture., Gary Nabhan is one of the most important food writers we have in this country. In this eloquent and fascinating book, he shows us how our food and culture are so deeply rooted in our land and agriculture.
Dewey Decimal
394.12
Table Of Content
Introduction Chapter 1. Sailing through Histories Encoded in Our Bodies Chapter 2. Searching for the Ancestral Diet Did Mitochondrial Eve and Java Man Feast on the Same Foods? Chapter 3. Finding a Bean for Your Genes and a Buffer against Malaria Chapter 4. The Shaping and Shipping Away of Mediterranean Cuisines Chapter 5. Discovering Why Some Don't Like It Hot: Is It a Matter of Taste? Chapter 6. Dealing with Migration Headaches Should We Change Places, Diets, or Genes? Chapter 7. Rooting Out the Causes of Disease Why Diabetes Is So Common among Desert-Dwellers? Chapter 8. Reconnecting the Health of the People with the Health of the Land: How Hawaiians Are Curing Themselves Sources Index
Synopsis
Do your ears burn whenever you eat hot chile 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. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. 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 saveand enrich millions of lives., Natural historian Gary Paul Nabhan takes us on a culinary odyssey to solve the puzzles posed by the 'ghosts of evolution' hidden within every culture and its traditional cuisine. We learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases., In "Why Some Like It Hot," award-winning natural historian Gary Paul Nabhan offers a view of genes, diets, ethnicity, and place that will forever change the way readers understand human health and cultural diversity. 1-55963-466-9$24.00 / Island Press, 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 theyfaced 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., Do your ears burn whenever you eat hot chile 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. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. 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.
LC Classification Number
GT2855
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