Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades? Amanda Little, a professor at Vanderb...(展开全部)

Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades? Amanda Little, a professor at Vanderb...(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 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)

Hailed as the “patron saint of farmers’ markets” by the Guardian and called one of the “great food activists” by Vanity Fair’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the retu...(展开全部)

People have been reading on computer screens for several decades now, predating popularization of personal computers and widespread use of the internet. But it was the rise of eReaders and tablets that caused digital reading to explode. In 2007, Amazon introduced its first Kindle. Three years later, Apple debuted the iPad. Meanwhile, as mobile phone technology improved and smar...(展开全部)

马文・哈里斯是当代著名的人类学家，先后出版了二十多种专著，其中《文化唯物主义》和《文化的起源》等，在20世纪80年代均有了中译本。他的著述风格十分鲜明，观点独到，视野开阔，高深而又平易，雄辩而又详实。 马文・哈里斯的研究思路代表着学术发展的一种前沿方向，即从自然科学与人文社会科学的结合部上去探索，动用各种可能的学科资源去求解人与文化之谜。《好吃：食物与文化之谜》正是这种方法的极好例证。

马文・哈里斯是当代著名的人类学家，先后出版了二十多种专著，其中《文化唯物主义》和《文化的起源》等，在20世纪80年代均有了中译本。他的著述风格十分鲜明，观点独到，视野开阔，高深而又平易，雄辩而又详实。 马文・哈里斯的研究思路代表着学术发展的一种前沿方向，即从自然科学与人文社会科学的结合部上去探索，动用各种可能的学科资源去求解人与文化之谜。《好吃：食物与文化之谜》正是这种方法的极好例证。

马文・哈里斯是当代著名的人类学家，先后出版了二十多种专著，其中《文化唯物主义》和《文化的起源》等，在20世纪80年代均有了中译本。他的著述风格十分鲜明，观点独到，视野开阔，高深而又平易，雄辩而又详实。 马文・哈里斯的研究思路代表着学术发展的一种前沿方向，即从自然科学与人文社会科学的结合部上去探索，动用各种可能的学科资源去求解人与文化之谜。《好吃：食物与文化之谜》正是这种方法的极好例证。