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Author: John S. Allen
Publisher: Harvard University Press
ISBN: 0674069870
Category : Science
Languages : en
Pages : 268
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Book Description
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.
Author: John S. Allen
Publisher: Harvard University Press
ISBN: 0674069870
Category : Science
Languages : en
Pages : 268
Get Book Here
Book Description
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143038583
Category : Health & Fitness
Languages : en
Pages : 481
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Book Description
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Author: A. R. Moxon
Publisher: Melville House
ISBN: 1612197981
Category : Fiction
Languages : en
Pages : 609
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Book Description
"A modern-day classic."—Ron Charles, Washington Post “A spectacular invention.”—The New York Times "Compulsively readable."—NPR Things do not bode well for Father Julius. . . A street preacher decked out in denim robes and running shoes, Julius is a source of inspiration for a community that knows nothing of his scandalous origins. But when a nearby mental hospital releases its patients to run amok in his neighborhood, his trusted if bedraggled flock turns expectantly to Julius to find out what’s going on. Amid the descending chaos, Julius encounters a hospital escapee who babbles prophecies of doom, and the growing palpable sense of impending danger intensifies . . . as does the feeling that everyone may be relying on a street preacher just a little too much. Still, Julius decides he must confront the forces that threaten his congregation—including the peculiar followers of a religious cult, the mysterious men and women dressed all in red seen fleetingly amid the bedlam, and an enigmatic smoking figure who seems to know what’s going to happen just before it does. The Revisionaries is a wildly imaginative, masterfully rendered, and suspenseful tale that conjures the bold outlandish stylishness of Thomas Pynchon, Margaret Atwood, and Alan Moore—while being unlike anything that’s come before.
Author: John S. Allen
Publisher: Harvard University Press
ISBN: 0674064739
Category : Science
Languages : en
Pages : 328
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Book Description
In this gustatory tour of human history, Allen suggests that the everyday activity of eating offers deep insights into our cultural and biological heritage. Beginning with the diets of our earliest ancestors, he explores eating’s role in our evolving brain before considering our contemporary dinner plates and the preoccupations of foodies.
Author: Fredric Brown
Publisher: Gateway
ISBN: 0575102632
Category : Fiction
Languages : en
Pages : 144
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Book Description
"HE" was really an "IT" He was incapable of love or mercy, or hate. And he certainly never felt the lack. He was almost pure thought. He was just doing what he had to do - looking for the right body to play host to him. Once he found it and moved in, he would execute one of the most incredible plans ever conceived. He would be hailed as a hero on his own planet and... EARTH WOULD NEVER KNOW WHAT HIT IT!
Author: Philip Ball
Publisher: University of Chicago Press
ISBN: 0226822044
Category : Science
Languages : en
Pages : 513
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Book Description
Popular science writer Philip Ball explores a range of sciences to map our answers to a huge, philosophically rich question: How do we even begin to think about minds that are not human? Sciences from zoology to astrobiology, computer science to neuroscience, are seeking to understand minds in their own distinct disciplinary realms. Taking a uniquely broad view of minds and where to find them—including in plants, aliens, and God—Philip Ball pulls the pieces together to explore what sorts of minds we might expect to find in the universe. In so doing, he offers for the first time a unified way of thinking about what minds are and what they can do, by locating them in what he calls the “space of possible minds.” By identifying and mapping out properties of mind without prioritizing the human, Ball sheds new light on a host of fascinating questions: What moral rights should we afford animals, and can we understand their thoughts? Should we worry that AI is going to take over society? If there are intelligent aliens out there, how could we communicate with them? Should we? Understanding the space of possible minds also reveals ways of making advances in understanding some of the most challenging questions in contemporary science: What is thought? What is consciousness? And what (if anything) is free will? Informed by conversations with leading researchers, Ball’s brilliant survey of current views about the nature and existence of minds is more mind-expanding than we could imagine. In this fascinating panorama of other minds, we come to better know our own.
Author: Greg Lukianoff
Publisher: Penguin
ISBN: 0735224900
Category : Social Science
Languages : en
Pages : 352
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Book Description
Something is going wrong on many college campuses in the last few years. Rates of anxiety, depression, and suicide are rising. Speakers are shouted down. Students and professors say they are walking on eggshells and afraid to speak honestly. How did this happen? First Amendment expert Greg Lukianoff and social psychologist Jonathan Haidt show how the new problems on campus have their origins in three terrible ideas that have become increasingly woven into American childhood and education: what doesn’t kill you makes you weaker; always trust your feelings; and life is a battle between good people and evil people. These three Great Untruths are incompatible with basic psychological principles, as well as ancient wisdom from many cultures. They interfere with healthy development. Anyone who embraces these untruths—and the resulting culture of safetyism—is less likely to become an autonomous adult able to navigate the bumpy road of life. Lukianoff and Haidt investigate the many social trends that have intersected to produce these untruths. They situate the conflicts on campus in the context of America’s rapidly rising political polarization, including a rise in hate crimes and off-campus provocation. They explore changes in childhood including the rise of fearful parenting, the decline of unsupervised play, and the new world of social media that has engulfed teenagers in the last decade. This is a book for anyone who is confused by what is happening on college campuses today, or has children, or is concerned about the growing inability of Americans to live, work, and cooperate across party lines.
Author: Alan Ridenour
Publisher:
ISBN: 9781891661099
Category : Food
Languages : en
Pages : 0
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Book Description
Fourth in our internationally acclaimed Offbeat series, Offbeat Food: Adventures in an Omnivorous World explores the unusual, unexpected, and extraordinary aspects of food and food culture. This unique book will provide hours of robust entertainment for even the finickiest gourmet. Everything from food Americana-style to the mysterious durian fruit to the appearance of food in the arts and popular culture to the oddities and delights of the international palette is covered in this foodie smorgasbord. Alan Ridenour's postmodern foodlore primer is guaranteed to start-and end-countless dinner table conversations and arguments.
Author: Ole G. Mouritsen
Publisher: Springer Science & Business Media
ISBN: 1441906185
Category : Technology & Engineering
Languages : en
Pages : 342
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Book Description
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.
Author: Adrian Currie
Publisher: MIT Press
ISBN: 0262037262
Category : Science
Languages : en
Pages : 384
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Book Description
An argument that we should be optimistic about the capacity of “methodologically omnivorous” geologists, paleontologists, and archaeologists to uncover truths about the deep past. The “historical sciences”—geology, paleontology, and archaeology—have made extraordinary progress in advancing our understanding of the deep past. How has this been possible, given that the evidence they have to work with offers mere traces of the past? In Rock, Bone, and Ruin, Adrian Currie explains that these scientists are “methodological omnivores,” with a variety of strategies and techniques at their disposal, and that this gives us every reason to be optimistic about their capacity to uncover truths about prehistory. Creative and opportunistic paleontologists, for example, discovered and described a new species of prehistoric duck-billed platypus from a single fossilized tooth. Examining the complex reasoning processes of historical science, Currie also considers philosophical and scientific reflection on the relationship between past and present, the nature of evidence, contingency, and scientific progress. Currie draws on varied examples from across the historical sciences, from Mayan ritual sacrifice to giant Mesozoic fleas to Mars's mysterious watery past, to develop an account of the nature of, and resources available to, historical science. He presents two major case studies: the emerging explanation of sauropod size, and the “snowball earth” hypothesis that accounts for signs of glaciation in Neoproterozoic tropics. He develops the Ripple Model of Evidence to analyze “unlucky circumstances” in scientific investigation; examines and refutes arguments for pessimism about the capacity of the historical sciences, defending the role of analogy and arguing that simulations have an experiment-like function. Currie argues for a creative, open-ended approach, “empirically grounded” speculation.
