001479066 000__ 05744nam\a22009375i\4500 001479066 001__ 1479066 001479066 003__ DE-B1597 001479066 005__ 20231026035010.0 001479066 006__ m\\\\\o\\d\\\\\\\\ 001479066 007__ cr\un\nnnunnun 001479066 008__ 210830t20122012mau\\\\\o\\d\z\\\\\\eng\d 001479066 019__ $$a(OCoLC)840445381 001479066 020__ $$a9780674064737 001479066 0247_ $$a10.4159/harvard.9780674064737$$2doi 001479066 035__ $$a(DE-B1597)178149 001479066 035__ $$a(OCoLC)794670879 001479066 040__ $$aDE-B1597$$beng$$cDE-B1597$$erda 001479066 0410_ $$aeng 001479066 044__ $$amau$$cUS-MA 001479066 072_7 $$aSCI089000$$2bisacsh 001479066 08204 $$a616.8526$$221 001479066 1001_ $$aAllen, John S., $$eauthor.$$4aut$$4http://id.loc.gov/vocabulary/relators/aut 001479066 24514 $$aThe Omnivorous Mind :$$bOur Evolving Relationship with Food /$$cJohn S. Allen. 001479066 264_1 $$aCambridge, MA : $$bHarvard University Press, $$c[2012] 001479066 264_4 $$c©2012 001479066 300__ $$a1 online resource (266 p.) :$$b9 halftones 001479066 336__ $$atext$$btxt$$2rdacontent 001479066 337__ $$acomputer$$bc$$2rdamedia 001479066 338__ $$aonline resource$$bcr$$2rdacarrier 001479066 347__ $$atext file$$bPDF$$2rda 001479066 50500 $$tFrontmatter -- $$tCONTENTS -- $$tINTRODUCTION -- $$t1. CRISPY -- $$t2. THE TWO-LEGGED, LARGE-BRAINED, SMALL-FACED, SUPEROMNIVOROUS APE -- $$t3. FOOD AND THE SENSUOUS BRAIN -- $$t4. EATING MORE, EATING LESS -- $$t5. MEMORIES OF FOOD AND EATING -- $$t6. CATEGORIES: GOOD FOOD, BAD FOOD, YES FOOD, NO FOOD -- $$t7. FOOD AND THE CREATIVE JOURNEY -- $$t8. THEORY OF MIND, THEORY OF FOOD? -- $$tNOTES -- $$tACKNOWLEDGMENTS -- $$tINDEX 001479066 506__ $$aAccess limited to authorized users. 001479066 520__ $$aIn 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. 001479066 538__ $$aMode of access: Internet via World Wide Web. 001479066 546__ $$aIn English. 001479066 5880_ $$aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 30. Aug 2021) 001479066 650_0 $$aBrain$$xEvolution. 001479066 650_0 $$aCognition. 001479066 650_0 $$aDiet$$xPsychological aspects. 001479066 650_0 $$aFood habits$$xPsychological aspects. 001479066 650_0 $$aFood$$xPsychological aspects. 001479066 650_0 $$aHuman evolution. 001479066 650_0 $$aNutrition$$xPsychological aspects. 001479066 650_0 $$aOmnivores. 001479066 650_7 $$aSCIENCE / Life Sciences / Neuroscience.$$2bisacsh 001479066 655_0 $$aElectronic books 001479066 77308 $$iTitle is part of eBook package:$$dDe Gruyter$$tE-BOOK GESAMTPAKET / COMPLETE PACKAGE 2012$$z9783110288995$$oZDB-23-DGG 001479066 77308 $$iTitle is part of eBook package:$$dDe Gruyter$$tE-BOOK PACKAGE BIOLOGY, CHEMISTRY, GEOSCIENCES 2012$$z9783110294071$$oZDB-23-DBE 001479066 77308 $$iTitle is part of eBook package:$$dDe Gruyter$$tE-BOOK PAKET BIOLOGIE, CHEMIE, GEOWISS. 2012$$z9783110294064$$oZDB-23-DBC 001479066 77308 $$iTitle is part of eBook package:$$dDe Gruyter$$tHUP eBook-Package Backlist 2000-2013 (Canada)$$z9783110756067 001479066 77308 $$iTitle is part of eBook package:$$dDe Gruyter$$tHarvard University Press eBook Package Backlist 2000-2013$$z9783110442205 001479066 852__ $$bebk 001479066 85640 $$3De Gruyter$$uhttps://univsouthin.idm.oclc.org/login?url=https://www.degruyter.com/isbn/9780674064737$$zOnline Access 001479066 909CO $$ooai:library.usi.edu:1479066$$pGLOBAL_SET 001479066 912__ $$a978-3-11-044220-5 Harvard University Press eBook Package Backlist 2000-2013$$c2000$$d2013 001479066 912__ $$a978-3-11-075606-7 HUP eBook-Package Backlist 2000-2013 (Canada)$$b2013 001479066 912__ $$aEBA_BACKALL 001479066 912__ $$aEBA_EBACKALL 001479066 912__ $$aEBA_EBKALL 001479066 912__ $$aEBA_EEBKALL 001479066 912__ $$aEBA_ESTMALL 001479066 912__ $$aEBA_PPALL 001479066 912__ $$aEBA_STMALL 001479066 912__ $$aGBV-deGruyter-alles 001479066 912__ $$aPDA12STME 001479066 912__ $$aPDA13ENGE 001479066 912__ $$aPDA18STMEE 001479066 912__ $$aPDA5EBK 001479066 912__ $$aZDB-23-DBC$$b2012 001479066 912__ $$aZDB-23-DBE$$b2012 001479066 912__ $$aZDB-23-DGG$$b2012 001479066 980__ $$aBIB 001479066 980__ $$aEBOOK 001479066 982__ $$aEbook 001479066 983__ $$aOnline