The University of Texas at Tyler Libraries

Delicious : the evolution of flavor and how it made us human / Rob Dunn and Monica Sanchez.

By: Dunn, Rob RContributor(s): Sanchez, Monica (Anthropologist)Material type: TextTextDescription: xviii, 279 pages : illustrations, maps ; 23 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780691199474; 0691199477; 9780691226408; 0691226407Subject(s): Taste -- Physiological aspects | Smell -- Physiological aspects | Perception -- Physiological aspects | FlavorAdditional physical formats: Online version:: DeliciousDDC classification: 612.8/7 LOC classification: QP456 | .D86 2021
Contents:
Prologue: Eco-evolutionary gastronomy -- Tongue-tied -- The flavor-seekers -- A nose for flavor -- Culinary extinction -- Forbidden fruits -- On the origin of spices -- Cheesy horse and sour beer -- The art of cheese -- Dinner makes us human.
Summary: "A savory account of how the pursuit of delicious foods shaped human evolution."--
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New book University of Texas At Tyler
New book shelf - 2nd Floor 		QP456 .D86 2021 (Browse shelf) Available 0000002267623

Includes bibliographical references and index.

Prologue: Eco-evolutionary gastronomy -- Tongue-tied -- The flavor-seekers -- A nose for flavor -- Culinary extinction -- Forbidden fruits -- On the origin of spices -- Cheesy horse and sour beer -- The art of cheese -- Dinner makes us human.

"A savory account of how the pursuit of delicious foods shaped human evolution."--

Reviews provided by Syndetics

CHOICE Review

This volume is coauthored by an applied ecologist and a medical anthropologist who have worked with numerous experts in various fields to collect the information and theories supporting their case. They draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. Dunn (applied ecology, North Carolina State Univ.) and Sanchez (a medical anthropologist and independent scholar) explain how they arrived at this approach in a prologue ("Eco-Evolutionary Gastronomy") and proceed to an in-depth discussion of the "taste system," developing this into a deeper exploration of how evolutionary history shaped the current human experience of flavor. Succeeding chapters focus individually on various spices, fermentation, and food processing techniques. Meanwhile, the authors contrive to lead readers from early human history to the present day. Images are sparingly used in the book; its real attraction is an insightful narrative spiced with witty asides and relatable notes. Reading the book requires no prior preparation, but readers with knowledge in any of the relevant fields will find their appreciation of the text enhanced. The volume is suitable for acquisition by any library with an anthropology, ecology, or food studies collection. Summing Up: Highly recommended. All readers. --Marguerite Helen Albro, Clemson University

Author notes provided by Syndetics

Rob Dunn is professor of applied ecology at North Carolina State University and in the Center for Evolutionary Hologenomics at the University of Copenhagen. His books include Never Home Alone . Twitter @RRobDunn Monica Sanchez is a medical anthropologist who studies the cultural aspects of health and well-being. Rob and Monica live in Raleigh, North Carolina.

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