Princeton University Press
Delicious: The Evolution of Flavor and How It Made Us Human
Key Metrics
- Rob Dunn
- Princeton University Press
- Hardcover
- 9780691199474
- 8.6 X 5.6 X 1.2 inches
- 1.2 pounds
- Science > Life Sciences - Evolution
- English
Secure TransactionBook Description
A savory account of how the pursuit of delicious foods shaped human evolution
Nature, 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.
Author Bio
Most of the living world remains poorly or totally unknown. In my lab we study the species around us in our everyday lives, species we tend to think of us as well known. Most of those species are not well known and so there are many things to discover in your backyard, in your bedroom, or even on your roommate.
Some days I work to study these species myself, bending down to figure out whether the fungus on my neighbor’s foot is a new species. More often I spent my time working with students and other researchers to help along their own discoveries. I also write about the world around us, which is a chance to share the stories of the scientists who have devoted their lives to understanding species, organs, cells, genes or ecosystems that influence us every day. In my building alone I am surrounded by biologists who study prairie voles, rare butterflies, fish ovaries, dinosaurs with long, long, claws, the decisions we make when threatened with death, alcoholic fruitflies, fungus farming beetles, and much, much more.
It is a good job, this thing called science, silly at times, serious at others, but nearly always good.
Source: North Carolina State University
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