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Why Some Like It Hot: Food, Genes, and Cultural Diversity

by

Why Some Like It Hot: Food, Genes, and Cultural Diversity Cover

 

Synopses & Reviews

Publisher Comments:


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.

Synopsis:

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

Synopsis:

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

About the Author

Gary Paul Nabhan has been at the

forefront of ethnobiology and nutritional

ecology for three decades.

He has been honored with a

MacArthur "Genius" Fellowship and

a Lifetime Achievement Award from

the Society for Conservation Biology.

His books and essays have won

numerous awards, including the Burroughs Medal for

nature writing, and have been translated into five

languages. His original research that underlies this

book has appeared in Nature, Science News, Slow,

Journal of Clinical Nutrition, and Ecology of Food and

Nutrition. He is currently the Director of the Center

for Sustainable Environments at Northern Arizona

University.

Table of Contents

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 Dont 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

 

Product Details

ISBN:
9781597260916
Subtitle:
Food, Genes, and Cultural Diversity
Publisher:
Island Press
Author:
Nabhan, Gary Paul
Subject:
Nutrition
Subject:
Anthropology - Cultural
Subject:
Customs & Traditions
Subject:
Anthropology - Physical
Subject:
Life Sciences - Evolution - Human
Subject:
Genetics
Copyright:
Edition Number:
1
Edition Description:
1
Publication Date:
May 2006
Binding:
Paperback
Language:
English
Pages:
244
Dimensions:
8.25 x 5.5 in

Related Subjects


Business » Management
Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Health and Self-Help » Health and Medicine » Nutrition
History and Social Science » Anthropology » Physical
Science and Mathematics » Biology » Evolution
Sports and Outdoors » Sports and Fitness » Medicine Nutrition and Psychology

Why Some Like It Hot: Food, Genes, and Cultural Diversity
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Product details 244 pages Island Press - English 9781597260916 Reviews:
"Synopsis" by , 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

"Synopsis" by , 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
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