Delicious (eBook)

The Evolution of Flavor and How It Made Us Human

Rob Dunn, Monica Sanchez (Autoren)

eBook Download: EPUB

2021
304 Seiten
Princeton University Press (Verlag)
978-0-691-21834-2 (ISBN)

Infos

A savory account of how the pursuit of delicious foods shaped human evolutionNature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions.With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world's most delicious and fatty fruits, the creation of beer, and our own sociality. Along the way, you will learn about the taste receptors you didn't even know you had, the best way to ferment a mastodon, the relationship between Paleolithic art and cheese, and much more.Blending irresistible storytelling with the latest science, Delicious is a deep history of flavor that will transform the way you think about human evolution and the gustatory pleasures of the foods we eat.

Produkt-Details

• Erscheint lt. Verlag: 23.3.2021
• Zusatzinfo: 25 b/w illus. 1 table.
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Natur / Technik
• Themenwelt: Naturwissenschaften ► Biologie ► Evolution
• Themenwelt: Naturwissenschaften ► Biologie ► Humanbiologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Sozialwissenschaften ► Ethnologie
• Themenwelt: Sozialwissenschaften ► Soziologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: Acetaldehyde (data page) • acetic acid • acetic acid bacteria • Adjective • Agriculture • Alice Waters • Allium • Anthony Bourdain • Aroma • Aspirin • Australopithecus • author • awareness • Bacteria • Barley • Basque Mountains • BeEF • biodiversity • Black pepper • blue cheese • books about cooking • books about food • Bread • Brewing • Brillat-Savarin (cheese) • broth • butyric acid • Cabrales cheese • Capsaicin • capuchin monkey • Carbohydrate • carnivore • Catching Fire • Cheese Cave • cheesemaking • chez panisse • Chili pepper • Chimpanzee • choking • chris stringer • Cider • citric acid • clovis culture • Clovis Point • cookbooks • cooked • cooking • Cookware and bakeware • Copyright • Cuisine • culinary books • custard apple • Deer blood • delicacy • Digestion • Dinner • Disperser • Dog • drying • Dry season • eating • Ecology • ecosystem • Farm to Table • Fatback • Fermentation • Fermented fish • Fish flake • fish sauce • Flavor • Flora • Food • food books • Food chemistry • food lovers • Food preservation • Food Processing • Food Safety • food spoilage • France Culture • Fruit tree • fungus • garlic • Gastronomy • Glucose • Glutamic acid • goat cheese • Gomphothere • grandparent • Ground sloth • Guggenheim Museum Bilbao • gulp • Hand axe • hazelnut • hearth • Herbivore • herbs • His Family • History of Food • Homo sapiens • honey locust • howler monkey • Hunter-Gatherer • Husk • Indigenous peoples • ingredient • insect • jacques pepin • Kentucky coffeetree • Kibale National Park • Kitchen • kitchen confidential • Kombucha • Lactic acid • Lactobacillales • leek • Long bone • Maize • Mammal • Manchego • Mark Kurlansky • Mary Roach • Mastodon • meal • meat • Megafauna • Michael Pollan • Microorganism • Miskito people • Moisture • Molecule • mouthfeel • Mussel • Native Americans in the United States • Natural History • Nature versus nurture • Neanderthal • neuroscientist • Nicaragua • night monkey • nitrogen • nutrient • Nutrition • odor • Olfaction • olive oil • Omnivore • Origin Story • Oxytocin • Paleo • paleontology • pathogen • perfume • Peter Mayle • Piperine • Pleasure • Popular science • port wine • Princeton University Press • Proximate • psychologist • Pungency • raw meat • Recipe • Recipes • Regions of France • restaurant guides • Rhinoceros • Richard Wrangham • roasting • rodent • Root • Ruminant • salad • SALT • Salt, Fat, Acid, Heat • Samin Nosrat • seal meat • Senegal • Shrub • Sichuan pepper • Sign Language • Skull • small farm • Social Class • sour beer • sourdough • SPICE • stalactite • Stone tool • Sugarcane • Tanzania • Taste • Taste receptor • Termite • The Last Stage • thyme • Tooth • Tooth of Time • Toxin • Truffle • Types of cheese • typewriter • Umami • Vegetable • Vertebrate • Vestigiality • Vinegar • Vitamin • vowel • wine • yeast
• ISBN-10: 0-691-21834-X / 069121834X
• ISBN-13: 978-0-691-21834-2 / 9780691218342