Why Some Like It Hot: Food, Genes, and Cultural Diversity

Author:   Gary Paul Nabhan
Publisher:   Island Press
Edition:   New edition
ISBN:  

9781597260916


Pages:   244
Publication Date:   01 May 2006
Format:   Paperback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Our Price $66.00 Quantity:  
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Why Some Like It Hot: Food, Genes, and Cultural Diversity


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Full Product Details

Author:   Gary Paul Nabhan
Publisher:   Island Press
Imprint:   Island Press
Edition:   New edition
Dimensions:   Width: 14.00cm , Height: 1.80cm , Length: 21.00cm
Weight:   0.290kg
ISBN:  

9781597260916


ISBN 10:   1597260916
Pages:   244
Publication Date:   01 May 2006
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Move over Dr. Atkins--here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping! --Bill McKibben author of Enough: Staying Human in an Engineered Age


Move over Dr. Atkins--here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping! --Bill McKibben


Author Information

Gary Paul Nabhan has been at the forefront of ethnobiology and nutritional ecology for three decades. He has been honored with a MacArthur Genius Fellowship and a Lifetime Achievement Award from the Society for Conservation Biology. His books and essays have won numerous awards, including the Burroughs Medal for nature writing, and have been translated into five languages. His original research that underlies this book has appeared in Nature, Science News, Slow, Journal of Clinical Nutrition, and Ecology of Food and Nutrition. He is currently the Director of the Center for Sustainable Environments at Northern Arizona University.

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