Food, Genes, and Culture 2/e
Food, Genes, and Culture 2/e
SKU:9781610914925
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Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect diet for one person could be disastrous for another. If your ancestors were herders in Northern Europe, milk might well provide you with important nutrients, whereas if you're Native American, you have a higher likelihood of lactose intolerance. If your roots lie in the Greek islands, the acclaimed Mediterranean diet might save your heart; if not, all that olive oil could just give you stomach cramps.
About the Author
About the Author
Gary Paul Nabhan holds the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, and is the author of books including Growing Food in a Hotter, Drier Land; Where Our Food Comes From; and Renewing America's Food Traditions.
Table of Content
Table of Content
<div>Foreword<br/>Introduction<br/> <br/>Chapter 1. Discerning the Histories Encoded in Our Bodies<br/>Chapter 2. Searching for the Ancestral Diet<br/>Chapter 3. Finding a Bean for Your Genes and a Buffer Against Malaria<br/>Chapter 4. The Shaping and Shipping Away of Mediterranean Cuisines<br/>Chapter 5. Discovering Why Some Don't Like It Hot<br/>Chapter 6. Dealing with Migration Headaches<br/>Chapter 7. Rooting Out the Causes of Disease<br/>Chapter 8. Reconnecting the Health of the People with the Health of the Land<br/> <br/>Sources<br/>Index</div>
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