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Why Some Like It Hot: Food, Genes, and Cultural Diversity
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Why Some Like It Hot: Food, Genes, and Cultural Diversity Hardcover - 2004

by Gary Paul Nabhan


From the publisher

This book is about human genetic diversity interacting with the diverse cultural traditions of food-getting, food preparation, and food consumption. Nabhan explores the dynamic connections between our culinary predilections, our genes, the diets of our ancestors, and the places that our ancestral cultures called home for extended periods of time. In each chapter, he tells the story of a particular place (Crete, Java, Hawaii, etc.) and asks questions: How do we explain how diets and our genetic identity evolved and are attached to place? What role does place have in our evolved diet?.

Details

  • Title Why Some Like It Hot: Food, Genes, and Cultural Diversity
  • Author Gary Paul Nabhan
  • Binding Hardcover
  • Edition First Edition
  • Pages 244
  • Volumes 1
  • Language ENG
  • Publisher Island Press, Washington, D.C
  • Date August 13, 2004
  • ISBN 9781559634663 / 1559634669
  • Weight 0.83 lbs (0.38 kg)
  • Dimensions 8.52 x 6.46 x 0.88 in (21.64 x 16.41 x 2.24 cm)
  • Library of Congress subjects Ethnic groups, Human population genetics
  • Library of Congress Catalog Number 2004005033
  • Dewey Decimal Code 394.1

About the author


Gary Paul Nabhan is an internationally-celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called "the father of the local food movement" by Utne Reader, Mother Earth News, Carleton College and Unity College. Gary is also an orchard-keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border.
He is author or editor of twenty-four books, some of which have been translated into Spanish, Italian, French, Croation, Korean, Chinese and Japanese. For his writing and collaborative conservation work, he has been honored with a MacArthur "genius" award, a Southwest Book Award, the John Burroughs Medal for nature writing, the Vavilov Medal, and lifetime achievement awards from the Quivira Coalition and Society for Ethnobiology.
He works as most of the year as a research scientist at the Southwest Center of the University of Arizona, and the rest as co-founder-facilitator of several food and farming alliances, including Renewing America's Food Traditions and Flavors Without Borders.
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Why Some Like It Hot: Food, Genes, and Cultural Diversity
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Why Some Like It Hot: Food, Genes, and Cultural Diversity

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

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

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

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