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Food and Evolution: Toward a Theory of Human Food Habits Hardcover – Jan 1987


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"Many topics of interest to health professionals, such as vegetarianism, dietary fibers, lactose intolerance, favism, cannibalism and changes in nutritional status wrought by the decline of hunter-gathering and the rise of horticulture. Many sections will appeal to the general reader." --Journal of Applied Nutrition "Exceptionally well-edited. High quality individual papers are of comparable scope and are uniformly well referenced and detailed in presentation of supporting data Introductory and concluding chapters as well as section overviews create an integrated whole." --Choice "Compelling...complete and...recommended." --Science Books & Films "Should be of value to all nutrition educators who have an interest in the social, cultural, and international aspects of foods and nutrition." --Journal of Nutrition Education --This text refers to the Paperback edition.

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Amazon.com: 2 reviews
3 of 3 people found the following review helpful
Such a helpful and thorough resource! March 1 2012
By D Martin - Published on Amazon.com
Format: Kindle Edition Verified Purchase
I have a couple of Harris' books, and I must say, so far this one is my favorite in terms of deep, broad information regarding the evolution of human foodways. The content is well cited, explained, and clearly thought-out. In addition to being a scholarly approach to an important universal subject, there are just tons of interesting little tidbits and factoids in here - the kind of things you want to post on Facebook with a "Did you know...?"

I recommend this for anyone studying food history, nutrition, or anthropology.
3 of 6 people found the following review helpful
A landmark on food history / culture Jan. 3 2011
By JOSE FERREIRA PINTO - Published on Amazon.com
Format: Kindle Edition Verified Purchase
As we have seen a growing demand for food history writing this book aims at the core issue of Human Food Habits decision-making based on empirical data and elaborates on that to deductively arrive to determinant conclusions about the way we eat and how we have rationalize our diet options. I would say it is not a book for beginners rather a reference to provide an insightful and complete idea of the interaction of men and nature and the complex interrelationships that have been shaping our diet since the beginning of times. Conclusions provide a solid ground for food writers where the history of food becomes more than a descriptive process of happenings, hence enriching the study of gastronomy with explanations that may be applied through different time and space settings.


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