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000453948 010__ $$z2011047859
000453948 020__ $$a9780674064737$$qelectronic book
000453948 020__ $$z9780674055728
000453948 035__ $$a(OCoLC)ocn794670879
000453948 035__ $$a(CaPaEBR)ebr10568042
000453948 035__ $$a453948
000453948 037__ $$a10.4159/harvard.9780674064737$$bDOI
000453948 040__ $$aCaPaEBR$$cCaPaEBR
000453948 05014 $$aTX357$$b.A453 2012eb
000453948 08204 $$a616.85/26$$223
000453948 1001_ $$aAllen, John S.$$q(John Scott),$$d1961-
000453948 24514 $$aThe omnivorous mind$$h[electronic resource] :$$bour evolving relationship with food /$$cJohn S. Allen.
000453948 260__ $$aCambridge, Mass. :$$bHarvard University Press,$$c2012.
000453948 300__ $$a1 online resource (319 p.) :$$bill.
000453948 504__ $$aIncludes bibliographical references and index.
000453948 5050_ $$aCrispy -- The two-legged, large-brained, small-faced, superomnivorous ape -- Food and the sensuous brain -- Eating more, eating less -- Memories of food and eating -- Categories : good food, bad food, yes food, no food -- Food and the creative journey -- Theory of mind, theory of food?
000453948 506__ $$aAccess limited to authorized users.
000453948 520__ $$aIn this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings' biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking's role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from healthy food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure).To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there's no one way to account for taste.
000453948 588__ $$aDescription based on print version record.
000453948 650_0 $$aBrain$$xEvolution.
000453948 650_0 $$aCognition.
000453948 650_0 $$aDiet$$xPsychological aspects.
000453948 650_0 $$aFood habits$$xPsychological aspects.
000453948 650_0 $$aFood$$xPsychological aspects.
000453948 650_0 $$aHuman evolution.
000453948 650_0 $$aNutrition$$xPsychological aspects.
000453948 650_0 $$aOmnivores.
000453948 77608 $$iPrint version:$$aAllen, John S. (John Scott), 1961-$$tOmnivorous mind.$$dCambridge, Mass. : Harvard University Press, 2012$$z780674055728$$w(DLC) 2011047859$$w(OCoLC)758384069
000453948 8520_ $$bacq
000453948 85280 $$bebk$$hProQuest Ebook Central
000453948 85640 $$3ProQuest Ebook Central$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=3301098$$zOnline Access
000453948 909CO $$ooai:library.usi.edu:453948$$pGLOBAL_SET
000453948 980__ $$aEBOOK
000453948 980__ $$aBIB
000453948 982__ $$aEbook
000453948 983__ $$aOnline