100 Million Years of Food
What Our Ancestors Ate and Why it Matters Today
Seiten
2018
St Martin's Press (Verlag)
978-1-250-11788-5 (ISBN)
St Martin's Press (Verlag)
978-1-250-11788-5 (ISBN)
An exploration of what we eat and how we live, and the health consequences of denying our complicated evolutionary history with food.
There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a disaster; and on it goes. Biological anthropologist Stephen Le cuts through the confusing mass of information to present the long view of our diet. Like his mentor Jared Diamond, he uses history and science to present a fascinating and wide-ranging tour of human history as viewed through what and how we eat. Travelling the world to places as far-flung as Vietnam, Kenya, Nova Scotia, and Iowa, Le visits people producing food using traditional methods as well as modern techniques, and looks at how our relationship to food has strayed from centuries of tradition, to mass-produced assembly lines dependent on chemicals that bring with them a host of problems.
There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a disaster; and on it goes. Biological anthropologist Stephen Le cuts through the confusing mass of information to present the long view of our diet. Like his mentor Jared Diamond, he uses history and science to present a fascinating and wide-ranging tour of human history as viewed through what and how we eat. Travelling the world to places as far-flung as Vietnam, Kenya, Nova Scotia, and Iowa, Le visits people producing food using traditional methods as well as modern techniques, and looks at how our relationship to food has strayed from centuries of tradition, to mass-produced assembly lines dependent on chemicals that bring with them a host of problems.
Stephen Le earned his doctorate in biological anthropology from UCLA, 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. 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.
Erscheinungsdatum | 30.01.2018 |
---|---|
Verlagsort | New York |
Sprache | englisch |
Maße | 155 x 236 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
Reisen ► Reiseführer | |
Geisteswissenschaften ► Geschichte | |
Sozialwissenschaften ► Ethnologie | |
Sozialwissenschaften ► Soziologie | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 1-250-11788-7 / 1250117887 |
ISBN-13 | 978-1-250-11788-5 / 9781250117885 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
eine Rezept- und Spezialitätensammlung aus Oberbayern, Niederbayern, …
Buch | Hardcover (2024)
ars vivendi (Verlag)
CHF 49,95
Wissenswertes, Anbau, Produkte und Rezepte rund um Chili, Paprika & …
Buch | Hardcover (2021)
Andreas Kling Verlag
CHF 37,90
mit Rezepten und Kombinationen für die pflanzenbasierte Küche
Buch | Hardcover (2023)
Edel Verlagsgruppe
CHF 49,90