Synopses & Reviews
A fascinating tour through the evolution of the human diet, and
how we can improve our health by understanding our complicated history
with food.
There are few areas of modern life that are
burdened by as much information and advice, often contradictory, as our
diet and health: eat a lot of meat, eat no meat; whole-grains are
healthy, whole-grains are a disaster; eat everything in moderation; eat
only certain foods — and on and on. In One Hundred Million Years of Food
biological anthropologist Stephen Le explains how cuisines of different
cultures are a result of centuries of evolution, finely tuned to our
biology and surroundings. Today many cultures have strayed from their
ancestral diets, relying instead on mass-produced food often made with
chemicals that may be contributing to a rise in so-called "Western
diseases," such as cancer, heart disease, and obesity.
Travelling
around the world to places as far-flung as Vietnam, Kenya, India, and
the US, Stephen Le introduces us to people who are growing, cooking, and
eating food using both traditional and modern methods, striving for a
sustainable, healthy diet. In clear, compelling arguments based on
scientific research, Le contends that our ancestral diets provide the
best first line of defense in protecting our health and providing a
balanced diet. Fast-food diets, as well as strict regimens like paleo or
vegan, in effect highjack our biology and ignore the complex nature of
our bodies. In One Hundred Million Years of Food Le takes us on a
guided tour of evolution, demonstrating how our diets are the result of
millions of years of history, and how we can return to a sustainable,
healthier way of eating.
Review
"In this accessible debut, Le offers a nimble hybrid that is equal parts
travel memoir and informed speculation about the biology of human
nutrition. The author, with roots in Vietnam and Canada, also explores
how different cultures approach food in support of his thesis that
straying from one's ancestral diets is a leading cause of modern
disease. It's a surprisingly clear-eyed approach....The book's
conclusions about what to eat and drink are common sense, but the
journey Le takes to get us there is worth the cover price." Kirkus Reviews
Review
"The vastness, breadth, and ambitiousness of Stephen Le's 100 Million Years of Food makes it compelling and engaging." Mark Kurlansky, author of Salt and Cod
Review
“This deliciously entertaining book will help you to enjoy eating your
food, to enjoy thinking about your food, and to stay healthy.” Jared Diamond, winner of the Pulitzer Prize and the New York Times bestselling author of Guns, Germs, and Steel and Collapse
About the Author
STEPHEN LE earned his doctorate in biological anthropology from the University of California, Los Angeles, where he held a prestigious Chancellor's Fellowship. He also holds a master's degree in international relations from Johns Hopkins University and an undergraduate degree in mathematics from the University of Ottawa. He has held grants from the National Science Foundation and the Japan Society for the promotion of science, and his research has appeared in the Journal of Theoretical Biology and Cross-Cultural Research.
Stephen Le on PowellsBooks.Blog
"To cross the bridge over the narrow, swift waters of the Iowa River is to enter a new and unexpected realm. Here, in the Driftless region of Wisconsin, so-called because glaciers were unable to push piles of gravelly drift through the hills, the terrain is sloping, craggy, forested, alien to the monolithic Iowan corn fields that I have left behind..."
Read More»