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Delicious : the evolution of flavor and how it made us human /
"A savory account of how the pursuit of delicious foods shaped human evolution"--
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Princeton :
Princeton University Press,
[2021]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | JSTOR_on1191458442 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 200819s2021 njuab ob 001 0 eng | ||
| 010 | |a 2020037563 | ||
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| 020 | |a 9780691225944 |q electronic book | ||
| 020 | |a 069122594X |q electronic book | ||
| 020 | |z 9780691199474 |q hardcover | ||
| 024 | 7 | |a 10.1515/9780691218342 |2 doi | |
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| 035 | |a (OCoLC)1191458442 |z (OCoLC)1396895317 | ||
| 037 | |a 9EE164AE-DB1D-493B-B2C0-75C657D35C9A |b OverDrive, Inc. |n http://www.overdrive.com | ||
| 037 | |a 22573/ctv171x039 |b JSTOR | ||
| 042 | |a pcc | ||
| 050 | 0 | 4 | |a QP456 |b .D86 2021 |
| 072 | 7 | |a SCI |x 027000 |2 bisacsh | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a SCI |x 036000 |2 bisacsh | |
| 072 | 7 | |a SCI |x 008000 |2 bisacsh | |
| 072 | 7 | |a SOC |x 002000 |2 bisacsh | |
| 082 | 0 | 0 | |a 612.8/7 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Dunn, Rob R., |e author. | |
| 245 | 1 | 0 | |a Delicious : |b the evolution of flavor and how it made us human / |c Rob Dunn and Monica Sanchez. |
| 264 | 1 | |a Princeton : |b Princeton University Press, |c [2021] | |
| 300 | |a 1 online resource (xviii, 279 pages) : |b illustrations, maps | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a "A savory account of how the pursuit of delicious foods shaped human evolution"-- |c Provided by publisher. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Prologue: Eco-evolutionary gastronomy -- |t Tongue-tied -- |t The flavor-seekers -- |t A nose for flavor -- |t Culinary extinction -- |t Forbidden fruits -- |t On the origin of spices -- |t Cheesy horse and sour beer -- |t The art of cheese -- |t Dinner makes us human. |
| 505 | 0 | 0 | |t PROLOGUE: ECO- EVOLUTIONARY GASTRONOMY -- |t CHAPTER 1 Tongue-Tied -- |t CHAPTER 2 The Flavor-Seekers -- |t CHAPTER 3 A Nose for Flavor -- |t CHAPTER 4 Culinary Extinction -- |t CHAPTER 5 Forbidden Fruits -- |t CHAPTER 6 On the Origin of Spices -- |t CHAPTER 7 Cheesy Horse and Sour Beer -- |t CHAPTER 8 The Art of Cheese -- |t CHAPTER 9 Dinner Makes Us Human. |
| 588 | |a Description based on online resource; title from digital title page (viewed on April 03, 2021). | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Taste |x Physiological aspects. | |
| 650 | 0 | |a Smell |x Physiological aspects. | |
| 650 | 0 | |a Perception |x Physiological aspects. | |
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Smell. | |
| 650 | 0 | |a Taste. | |
| 650 | 0 | |a Flavoring essences. | |
| 650 | 1 | 2 | |a Smell |
| 650 | 1 | 2 | |a Taste |
| 650 | 1 | 2 | |a Taste Perception |
| 650 | 2 | 2 | |a Flavoring Agents |
| 650 | 6 | |a Goût |x Aspect physiologique. | |
| 650 | 6 | |a Odorat |x Aspect physiologique. | |
| 650 | 6 | |a Perception |x Aspect physiologique. | |
| 650 | 6 | |a Saveur. | |
| 650 | 6 | |a Odorat. | |
| 650 | 6 | |a Goût. | |
| 650 | 6 | |a Aromatisants. | |
| 650 | 7 | |a smell (sense) |2 aat | |
| 650 | 7 | |a taste (senses) |2 aat | |
| 650 | 7 | |a SCIENCE / Life Sciences / Evolution. |2 bisacsh | |
| 650 | 7 | |a Taste |2 fast | |
| 650 | 7 | |a Smell |2 fast | |
| 650 | 7 | |a Flavoring essences |2 fast | |
| 650 | 7 | |a Flavor |2 fast | |
| 650 | 7 | |a Perception |x Physiological aspects |2 fast | |
| 650 | 7 | |a Smell |x Physiological aspects |2 fast | |
| 650 | 7 | |a Taste |x Physiological aspects |2 fast | |
| 653 | |a Catching Fire. | ||
| 653 | |a Cooked. | ||
| 653 | |a Gulp. | ||
| 653 | |a Salt, Fat, Acid, Heat. | ||
| 653 | |a Salt. | ||
| 653 | |a aroma. | ||
| 653 | |a books about cooking. | ||
| 653 | |a books about food. | ||
| 653 | |a cooking. | ||
| 653 | |a fermentation. | ||
| 653 | |a food books. | ||
| 653 | |a herbs. | ||
| 653 | |a history of food. | ||
| 653 | |a kitchen. | ||
| 653 | |a meat. | ||
| 653 | |a mouthfeel. | ||
| 653 | |a natural history. | ||
| 653 | |a nutrition. | ||
| 653 | |a paleo. | ||
| 653 | |a pleasure. | ||
| 653 | |a popular science. | ||
| 653 | |a recipes. | ||
| 653 | |a wine. | ||
| 655 | 0 | |a Electronic books. | |
| 700 | 1 | |a Sanchez, Monica |c (Anthropologist), |e author. | |
| 776 | 0 | 8 | |i Print version: |a Dunn, Rob R.. |t Delicious |d Princeton : Princeton University Press, [2021] |z 9780691199474 |w (DLC) 2020037562 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv17260vp |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH38277900 | ||
| 938 | |a YBP Library Services |b YANK |n 16998183 | ||
| 938 | |a De Gruyter |b DEGR |n 9780691218342 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6465868 | ||
| 938 | |a EBSCOhost |b EBSC |n 2633622 | ||
| 994 | |a 92 |b IZTAP | ||