img Leseprobe Leseprobe


The Evolution of Flavor and How It Made Us Human

Monica Sanchez, Rob Dunn

ca. 27,99
Amazon iTunes Hugendubel Bü kobo Osiander Google Books Barnes&Noble Legimi
* Affiliatelinks/Werbelinks
Hinweis: Affiliatelinks/Werbelinks
Links auf sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Princeton University Press img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Naturwissenschaften allgemein


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.

Weitere Titel von diesem Autor



Capuchin monkey, Allium, Salad, Gastronomy, Digestion, Fermentation, Microorganism, Truffle, Capsaicin, Cider, Yeast, Rodent, Mammal, Broth, Fungus, Mouthfeel, Port wine, Lactobacillales, Brillat-Savarin (cheese), Hunter-gatherer, Glucose, Fruit tree, Umami, Food safety, Neanderthal, Stone tool, Thyme, Vitamin, Bread, Lactic acid, Beef, Cheese Cave, Husk, Nitrogen, Copyright, Ecology, Omnivore, Olfaction, Vegetable, Ground sloth, Meal, Sourdough, Odor, Taste, Proximate, Bacteria, Tooth, Piperine, Princeton University Press, Howler monkey, Sour beer, Olive oil, Types of cheese, Carbohydrate, Nutrient, Ruminant, Brewing, Raw meat, Fermented fish, Toxin, Molecule, Vertebrate, Food processing, Taste receptor, Blue cheese, Meat, Eating, Mastodon, Butyric acid, Spice, Carnivore, Garlic, Recipe, Rhinoceros, Pathogen, Vinegar, Clovis culture, Cuisine, Pungency, Cooking, Ingredient, Custard apple, Cheesemaking, Glutamic acid, Agriculture, Cabrales cheese, Insect, Chimpanzee, Fish sauce, Herbivore, Barley, Gomphothere, Australopithecus, Delicacy, Megafauna, Dry season, Black pepper, Honey locust, Author, Chili pepper