LEADER 04204nam 2200745Ia 450 001 9910465463103321 005 20200520144314.0 010 $a0-674-05572-1 010 $a0-674-06987-0 024 7 $a10.4159/harvard.9780674064737 035 $a(CKB)2560000000082602 035 $a(StDuBDS)AH24437893 035 $a(SSID)ssj0000657763 035 $a(PQKBManifestationID)11371380 035 $a(PQKBTitleCode)TC0000657763 035 $a(PQKBWorkID)10680612 035 $a(PQKB)10691787 035 $a(MiAaPQ)EBC3301098 035 $a(DE-B1597)178149 035 $a(OCoLC)794670879 035 $a(OCoLC)840445381 035 $a(DE-B1597)9780674064737 035 $a(Au-PeEL)EBL3301098 035 $a(CaPaEBR)ebr10568042 035 $a(EXLCZ)992560000000082602 100 $a20111206d2012 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe omnivorous mind$b[electronic resource] $eour evolving relationship with food /$fJohn S. Allen 210 $aCambridge, Mass. $cHarvard University Press$d2012 215 $a1 online resource (319 p. ) $cill 300 $aFormerly CIP.$5Uk 311 $a0-674-06473-9 320 $aIncludes bibliographical references and index. 327 $t Frontmatter -- $tCONTENTS -- $tINTRODUCTION -- $t1. CRISPY -- $t2. THE TWO-LEGGED, LARGE-BRAINED, SMALL-FACED, SUPEROMNIVOROUS APE -- $t3. FOOD AND THE SENSUOUS BRAIN -- $t4. EATING MORE, EATING LESS -- $t5. MEMORIES OF FOOD AND EATING -- $t6. CATEGORIES: GOOD FOOD, BAD FOOD, YES FOOD, NO FOOD -- $t7. FOOD AND THE CREATIVE JOURNEY -- $t8. THEORY OF MIND, THEORY OF FOOD? -- $tNOTES -- $tACKNOWLEDGMENTS -- $tINDEX 330 $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 sūr, 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. 606 $aBrain$xEvolution 606 $aCognition 606 $aDiet$xPsychological aspects 606 $aFood habits$xPsychological aspects 606 $aFood$xPsychological aspects 606 $aHuman evolution 606 $aNutrition$xPsychological aspects 606 $aOmnivores 608 $aElectronic books. 615 0$aBrain$xEvolution. 615 0$aCognition. 615 0$aDiet$xPsychological aspects. 615 0$aFood habits$xPsychological aspects. 615 0$aFood$xPsychological aspects. 615 0$aHuman evolution. 615 0$aNutrition$xPsychological aspects. 615 0$aOmnivores. 676 $a616.85/26 700 $aAllen$b John S$g(John Scott),$f1961-$01030559 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910465463103321 996 $aThe omnivorous mind$92456370 997 $aUNINA