Cover of Why Some Like It Hot: Food, Genes, and Cultural Diversity

Why Some Like It Hot: Food, Genes, and Cultural Diversity

by Gary Paul Nabhan · 2004

+ Want to read

Natural historian Gary Paul Nabhan takes us on a culinary odyssey to solve the puzzles posed by the 'ghosts of evolution' hidden within every culture and its traditional cuisine. We learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases.

Subject
sciencescienceMore like thisLess of thishistoryhistoryMore like thisLess of thisanthropologyanthropologyMore like thisLess of thishealthhealthMore like thisLess of thissociologysociologyMore like thisLess of this
Themes
foodfoodMore like thisLess of this
Audience
adult
Length
medium · 244 pages

Click a tag to see books like this one that share it. Point at it (on a phone, tap it) for less of it instead.

Read it? Sign in to help tag it.

BuyAmazonGoogle Books

BorrowOpen LibraryA library near you

MoreCompare pricesHardcover

Liked Why Some Like It Hot: Food, Genes, and Cultural Diversity? Here’s where I’d start.

These suit anyone who liked Why Some Like It Hot: Food, Genes, and Cultural Diversity. Sign in and mark a few books for picks shaped around your own taste.

  1. The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners Margaret Visser · 1991 Shares food, nonfiction, food history
  2. Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats Steve Ettlinger · 2007 Shares food, nonfiction, science
  3. Food: The History of Taste Paul Freedman · 2007 Shares food, nonfiction, history
  4. The Omnivorous Mind: Our Evolving Relationship with Food John S. Allen · 2012 Shares food, nonfiction, science
See more recommendations →

“People who read Why Some Like It Hot: Food, Genes, and Cultural Diversity tend to reach for these next.”

  1. The Crazy Makers Carol N. Simontacchi · 2000
  2. Dangerous Grains: The Devastating Truth About Wheat and Gluten, and How to Restore Your Health James Braly, Ron Hoggan · 2002
  3. Caffeine Blues: Wake Up to the Hidden Dangers of America's #1 Drug Stephen Cherniske · 1998
  4. The World's Healthiest Foods: Essential Guide for the Healthiest Way of Eating George Mateljan · 2006

“If you want more of the same (science about food), start with these.”

  1. Tomorrow's Table: Organic Farming, Genetics, and the Future of Food Pamela C. Ronald, Raoul W. Adamchak · 2008
  2. The Science of Cheese Michael H. Tunick · 2013
  3. The Angry Chef: Bad Science and the Truth about Healthy Eating Anthony Warner
  4. Food Fight: GMOs and the Future of the American Diet Mckay Jenkins

“If it was the food that hooked you, try one of these.”

  1. Tasty: The Art and Science of What We Eat John McQuaid · 2015
  2. Chicken: The Dangerous Transformation of America's Favorite Food Steve Striffler · 2005
  3. The Taste of Tomorrow: Dispatches from the Future of Food Josh Schonwald · 2012
  4. Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future Rob Dunn

“These start from a similar idea, even if they go somewhere else with it.”

  1. American Food Writing: an Anthology: With Classic Recipes · 2007
  2. The American Plate: A Culinary History in 100 Bites Libby H. O'Connell · 2014
  3. The Last Chinese Chef Nicole Mones · 2007
  4. Japanese Cooking: A Simple Art Shizuo Tsuji · 1980

Report a problem