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Delicious : the evolution of flavor and how it made us human / Rob Dunn and Monica Sanchez.

Available copies

  • 1 of 1 copy available at Burlington Public Library.

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
Burlington Public Library 612.87 DUNN 2021 39851001626788 New Non-fiction Copy hold / Volume hold Available -

Record details

  • ISBN: 9780691199474
  • ISBN: 0691199477
  • ISBN: 9780691226408
  • ISBN: 0691226407
  • Physical Description: xviii, 279 pages : illustrations, maps ; 23 cm
  • Publisher: Princeton, New Jersey : Princeton University Press, [2021]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
Prologue: Eco-evolutionary gastronomy -- Tongue-tied -- The flavor-seekers -- A nose for flavor -- Culinary extinction -- Forbidden fruits -- On the origin of spices -- Cheesy horse and sour beer -- The art of cheese -- Dinner makes us human.
Summary, etc.:
"A savory account of how the pursuit of delicious foods shaped human evolution."-- Provided by publisher.
Subject: Taste > Physiological aspects.
Smell > Physiological aspects.
Perception > Physiological aspects.
Perception > Physiological aspects
Smell > Physiological aspects
Taste > Physiological aspects
SCIENCE / Life Sciences / Anatomy & Physiology.

<b>Rob Dunn</b> is professor of applied ecology at North Carolina State University and in the Center for Evolutionary Hologenomics at the University of Copenhagen. His books include <i>Never Home Alone</i>. Twitter @RRobDunn <b>Monica Sanchez</b> is a medical anthropologist who studies the cultural aspects of health and well-being. Rob and Monica live in Raleigh, North Carolina.

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