MARC Record from marc_columbia

LEADER: 03405cam a2200457 i 4500
001 13073792
005 20180416145139.0
008 170215t20172017ilub b 001 0 eng c
010 $a 2017007291
019 $a973292106$a973523308$a973750169$a973797858
020 $a9780226245393$qhardcover ;$qalkaline paper
020 $a022624539X$qhardcover ;$qalkaline paper
020 $z9780226489230$qelectronic book
024 $a99975316164
035 $a(OCoLC)ocn973383817
035 $a(OCoLC)973383817$z(OCoLC)973292106$z(OCoLC)973523308$z(OCoLC)973750169$z(OCoLC)973797858
035 $a(NNC)13073792
040 $aICU/DLC$beng$erda$cCGU$dDLC$dYDX$dOCLCO$dBTCTA$dBDX$dOCLCQ$dOCLCF$dGP5$dYAM$dMOF$dYDX$dOCL$dNZAUC
042 $apcc
050 00 $aGT2855$b.S58 2017
082 00 $a394.1/2$223
100 1 $aSilvertown, Jonathan W.,$eauthor.
245 10 $aDinner with Darwin :$bfood, drink, and evolution /$cJonathan Silvertown.
264 1 $aChicago :$bThe University of Chicago Press,$c2017.
264 4 $c©2017
300 $a232 pages :$bmaps ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 199-223) and index.
505 00 $tAn invitation to dinner --$tA cooking animal --$tShellfish-beachcombing --$tBread-domestication --$tSoup-taste --$tFish-flavor --$tMeat-carnivory --$tVegetables-variety --$tHerbs and spices-piquancy --$tDesserts-indulgence --$tCheese-dairying --$tWine and beer-intoxication --$tFeasting-society --$tFuture food.
520 $aWhat 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 $aFood habits.
650 0 $aDiet.
650 0 $aEvolution (Biology)$xSocial aspects.
650 0 $aDinners and dining.
650 7 $aDiet.$2fast$0(OCoLC)fst00893284
650 7 $aDinners and dining.$2fast$0(OCoLC)fst00893952
650 7 $aEvolution (Biology)$xSocial aspects.$2fast$0(OCoLC)fst00917325
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
852 00 $bglx$hGT2855$i.S58 2017