Dinner with Darwin : food, drink, and evolution /
What do eggs, flour, and milk have in common? They form the basis of crepes of course, but they also each have an evolutionary purpose. Eggs, seeds (from which flour is derived by grinding) and milk are each designed by evolution to nourish offspring. Everything we eat has an evolutionary history. G...
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| Format: | Book |
| Language: | English |
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Chicago :
The University of Chicago Press,
2017.
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| 050 | 0 | 0 | |a GT2855 |b .S58 2017 |
| 082 | 0 | 0 | |a 394.1/2 |2 23 |
| 100 | 1 | |a Silvertown, Jonathan W., |e author. | |
| 245 | 1 | 0 | |a Dinner with Darwin : |b food, drink, and evolution / |c Jonathan Silvertown. |
| 264 | 1 | |a Chicago : |b The University of Chicago Press, |c 2017. | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 232 pages : |b maps ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 199-223) and index. | ||
| 505 | 0 | 0 | |t An invitation to dinner -- |t A cooking animal -- |t Shellfish-beachcombing -- |t Bread-domestication -- |t Soup-taste -- |t Fish-flavor -- |t Meat-carnivory -- |t Vegetables-variety -- |t Herbs and spices-piquancy -- |t Desserts-indulgence -- |t Cheese-dairying -- |t Wine and beer-intoxication -- |t Feasting-society -- |t Future food. |
| 520 | |a What do eggs, flour, and milk have in common? They form the basis of crepes of course, but they also each have an evolutionary purpose. Eggs, seeds (from which flour is derived by grinding) and milk are each designed by evolution to nourish offspring. Everything we eat has an evolutionary history. Grocery shelves and restaurant menus are bounteous evidence of evolution at work, though the label on the poultry will not remind us of this with a Jurassic sell-by date, nor will the signs in the produce aisle betray the fact that corn has a 5,000 year history of artificial selection by pre-Colombian Americans. Any shopping list, each recipe, every menu and all ingredients can be used to create culinary and gastronomic magic, but can also each tell a story about natural selection, and its influence on our plates--and palates. Join in for multiple courses, for a tour of evolutionary gastronomy that helps us understand the shape of our diets, and the trajectories of the foods that have been central to them over centuries--from spirits to spices. This literary repast also looks at the science of our interaction with foods and cooking--the sights, the smells, the tastes. The menu has its eclectic components, just as any chef is entitled. But while it is not a comprehensive work which might risk gluttony, this is more than an amuse bouche, and will leave every reader hungry for more. | ||
| 650 | 0 | |a Food habits. | |
| 650 | 0 | |a Diet. | |
| 650 | 0 | |a Evolution (Biology) |x Social aspects. | |
| 650 | 0 | |a Dinners and dining. | |
| 650 | 7 | |a Diet. |2 fast |0 (OCoLC)fst00893284 | |
| 650 | 7 | |a Dinners and dining. |2 fast |0 (OCoLC)fst00893952 | |
| 650 | 7 | |a Evolution (Biology) |x Social aspects. |2 fast |0 (OCoLC)fst00917325 | |
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 852 | |b glx | ||