Food and evolution : toward and theory of human food habits

'Many topics of interest to health professionals, such as vegetarianism, dietary fibers, lactose intolerance, favism, cannibalism and changes in nutritional status wrought by the decline of hunter-gathering and the rise of horticulture. Many sections will appeal to the general reader.'--Journal of Applied Nutrition The old adage'you are what you eat'may be more accurate than anyone could have ever imagined. This unprecedented interdisciplinary effort by scholars in primatology, biological anthropology, archaeology, nutrition, psychology, agricultural economics, and cultural anthropology suggests that there is a systematic theory behind why humans eat what they eat. Includes discussions ranging in time from prehistory to the present, and from the most simple societies to the most complex, including South American Indian groups, African hunter-gatherers, and countries such as India, Bangladesh, Peru, and Mexico.'Exceptionally well-edited. High quality individual papers are of comparable scope and are uniformly well referenced and detailed in presentation of supporting data Introductory and concluding chapters as well as section overviews create an integrated whole.'--Choice'Compelling...complete and...recommended.'--Science Books & Films'Should be of value to all nutrition educators who have an interest in the social, cultural, and international aspects of foods and nutrition.'--Journal of Nutrition Education Abstract: An interdisciplinary text for food anthropoligists and nutritionists examines recent evidence in the fields of primatology, biological and cultural anthropology, nutrition, archaeology, psychology, and agricultural economics to explain the food habits of humans in different cultures. Interrelationships among food habits and physical, social, political, and economic facts are discussed, ranging from prehistoric to current times, covering rudimentary to highly complex societies. Discussions include South American Indians, African hunter-gatherers, as well as India, Bangladesh, Peru, and Mexico. Problems caused in developing countries by modern technological development and new foods are examined, and the relationship between such change and food scarci ty and malnutrition are explored. A basis is provided for developing a general theory of human food habits to assist the intellectual understanding of bio-psycho-cultural data on consumption patterns and of the varied forms of malnutrition. Attention also is focused on nutritional and biopsychological constraints