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Main Title Why some like it hot : food, genes, and cultural diversity /
Author Nabhan, Gary Paul,
Publisher Island Press/Shearwater Books,
Year Published 2004
OCLC Number 54685972
ISBN 1559634669; 9781559634663; 1597260916; 9781597260916
Subjects Human population genetics ; Food preferences ; Ethnic groups ; Food Preferences--ethnology ; Genetic Predisposition to Disease ; Cultural Diversity ; Ernährungsgewohnheit ; Populationsgenetik ; Verhaltensphysiologie ; Kulturvergleich
Internet Access
Description Access URL
Table of contents
Publisher description
Publisher description
Library Call Number Additional Info Location Last
EJDM  QH431.N28 2004 Env Science Center Library/Ft Meade,MD 01/21/2005
Collation 233 pages ; 21 cm
Includes bibliographical references (pages 211-223) and index.
Contents Notes
Introduction -- Ch. 1. Sailing through histories encoded in our bodies -- Ch. 2. -- Searching for the ancestral diet -- Did mitochondrial eve and java man feast on the same foods? -- Ch. 3. Finding a bean for your genes and a buffer against malaria -- Ch. 4. The shaping and shipping away of mediterranean cuisines -- Ch . 5. Discovering why some don't like it hot -- Is it a matter of taste? -- Ch. 6. Dealing with migration headaches -- Should we change places, diets, or genes? -- Ch. 7. Rooting out the causes of disease -- Why diabetes is so common among desert-dwellers -- Ch. 8 -- Reconnecting the health of the people with the health of the land -- How hawaiians are curing themselves. "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.