The Quest for Food: A Natural History of Eating

Name: The Quest for Food: A Natural History of Eating
Price: 169.99 USD
Availability: InStock
ISBN: 9780387303345

✍️ Brussow, Harald

Reader Score

4.4

(1 review)

$169.99

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Author

Brussow, Harald

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🏛 Springer 📅 2007 📔 Hardcover ISBN: 9780387303345

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📝 Description: The Quest for Food: A Natural History of Eating

Through a series of essays concerning human eating seen from the perspective of contemporary biology / medicine and recent research articles, the book explores the links between food and Man's cultural and physical evolution. Each chapter has an introduction summarizing the basic knowledge in the field, discusses the recent research results, and confirms or challenges the established concepts, which opens new aspects and leads to new questions. This book catalyzes discussion between scientists working on one side in food

💎 Expert review

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Eatbook Family editorial team

Cookbook desk

Harald Brussow’s text is a dense, academic exploration that prioritizes scientific discourse over accessibility. While it offers a compelling look at the links between food and human evolution through recent research articles, its tone is distinctly scholarly and detached. It does not suit casual readers looking for inspiration, practical advice, or engaging storytelling. The sparse edition description highlights its niche appeal; it is a reference work for those already immersed in evolutionary biology or nutritional science. Readers expecting a traditional cookbook or light food history will likely find it dry and overly technical. It serves best as a specialized resource for understanding the biological mechanisms of eating rather than a guide to enjoying it.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Harald Brussow’s text is a dense, academic exploration that prioritizes scientific discourse over accessibility. While it offers a compelling look at the links between food and human evolution through recent research articles, its tone is distinctly scholarly and detached. It does not suit casual readers looking for inspiration, practical advice, or engaging storytelling. The sparse edition description highlights its niche appeal; it is a reference work for those already immersed in evolutionary biology or nutritional science. Readers expecting a traditional cookbook or light food history will likely find it dry and overly technical. It serves best as a specialized resource for understanding the biological mechanisms of eating rather than a guide to enjoying it.