Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their evolution and around the world. Setting the scene with a chapter on meat's role in hum...(展开全部)

A fascinating and deeply researched investigation into the mysteries of flavor—from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution. Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it's really the most complex and su...(展开全部)

“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie” revolution. Can’t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. ...(展开全部)

For over two decades, weight loss surgeon Dr Andrew Jenkinson has treated thousands of people who have become trapped in the endless cycle of dieting. Why We Eat (Too Much), combines case studies from his practice and the new science of metabolism to illuminate how our appetite really works. Debunking the great myths of the body, and systematically explaining why dieting is cou...(展开全部)

theory of human evolution and history based on ever-increasing mutual dependency between humans and things In this engaging exploration, archaeologist Ian Hodder departs from the two prevailing modes of thought about human evolution: the older idea of constant advancement toward a civilized ideal and the newer one of a directionless process of natural selection. Instead, he pro...(展开全部)

当今，已经没有什么事儿会比吃什么喝什么还让美国人焦虑的问题了。鸡蛋是最好的蛋白质吗，或者是胆固醇炸弹吗？红酒对我的心脏有益还是对我的肝脏有害？农药、添加剂和食物生产过程会杀死我吗？在这里，食物历史学家哈维·莱文斯坦(Harvey Levenstein) 给出了很少见和受欢迎的建议：不必担心！ 在本书中，莱文斯坦揭露了产生和利用这些忧虑的人和利益方如何导致相当一部分美国人在陈述自己选择食品时的恐惧已经压倒了快乐。他讲述了一些卓越科学家曾警告人们食物含有致命细菌和毒物的故事，以及他们的继承者如何指责在食品加工的过程中剥夺了哪些重要的维生素和矿物质。这些人包括诺贝尔奖获得者梅契尼科夫(Eli Metchnikoff)，他认为酸奶将杀死在人们肠子里威胁生命的细菌，而使人活到140岁。埃尔默·科勒姆(Elmer McCollum)是维生素的发现者，他警告说如何...(展开全部)

A personal and powerful essay from Chimamanda Ngozi Adichie, the bestselling author of 'Americanah' and 'Half of a Yellow Sun', based on her 2013 TEDx Talk of the same name. What does "feminism" mean today? That is the question at the heart of We Should All Be Feminists, a personal, eloquently-argued essay - adapted from her much-viewed Tedx talk of the same name - by Chimamand...(展开全部)

A personal and powerful essay from Chimamanda Ngozi Adichie, the bestselling author of 'Americanah' and 'Half of a Yellow Sun', based on her 2013 TEDx Talk of the same name. What does "feminism" mean today? That is the question at the heart of We Should All Be Feminists, a personal, eloquently-argued essay - adapted from her much-viewed Tedx talk of the same name - by Chimamand...(展开全部)

What does “feminism” mean today? That is the question at the heart of We Should All Be Feminists, a personal, eloquently-argued essay—adapted from her much-viewed Tedx talk of the same name—by Chimamanda Ngozi Adichie, the award-winning author of Americanah and Half of a Yellow Sun. With humor and levity, here Adichie offers readers a unique definition of feminism for the twent...(展开全部)

What does “feminism” mean today? That is the question at the heart of We Should All Be Feminists, a personal, eloquently-argued essay—adapted from her much-viewed Tedx talk of the same name—by Chimamanda Ngozi Adichie, the award-winning author of Americanah and Half of a Yellow Sun. With humor and levity, here Adichie offers readers a unique definition of feminism for the twent...(展开全部)