Why Some Like It Hot - Info and Reading Options
Food, Genes, and Cultural Diversity
By Gary Paul Nabhan
"Why Some Like It Hot" is published by Island Press in August 13, 2004, it has 240 pages and the language of the book is English.
“Why Some Like It Hot” Metadata:
- Title: Why Some Like It Hot
- Author: Gary Paul Nabhan
- Language: English
- Number of Pages: 240
- Publisher: Island Press
- Publish Date: August 13, 2004
“Why Some Like It Hot” Subjects and Themes:
- Subjects: ➤ Genética de población humana - Human population genetics - Preferencias alimenticias - Grupos étnicos - Food preferences - Ethnic groups - Human genetics - Food habits - Food - Population genetics - Cultural Diversity - Genetic Predisposition to Disease - Ethnology
Edition Specifications:
- Format: Hardcover
- Weight: 11.2 ounces
- Dimensions: 8.3 x 5.9 x 1 inches
Edition Identifiers:
- The Open Library ID: OL8611558M - OL2703677W
- Online Computer Library Center (OCLC) ID: 54685972
- Library of Congress Control Number (LCCN): 2004005033
- ISBN-13: 9781559634663
- ISBN-10: 1559634669
- All ISBNs: 1559634669 - 9781559634663
AI-generated Review of “Why Some Like It Hot”:
"Why Some Like It Hot" Description:
The Open Library:
"One-third of the world's human population 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 from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, 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."--Jacket.
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