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John S Allen - The Omnivorous Mind Our Evolving Relationship with Food [2012][A]

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 							Product Details
  Book Title: The
Omnivorous Mind: Our Evolving Relationship with Food	 	
  Book Author: John S. Allen (Author) 
   Hardcover: 328 pages
   Publisher: Harvard
University Press; First Edition edition (April 16, 2012)
   Language: English
   ISBN-10: 0674055721
  
ISBN-13: 978-0674055728
  
  Book Description
  Publication Date: April 16, 2012
  In 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 sûr, 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.
  
  Reviews
  John Allen combines evolution and modern biology to produce a feast of
fresh ideas about our eating habits. The Omnivorous Mind is a fascinating reflection on the deep meanings of food. (Richard Wrangham, author of Catching Fire: How Cooking Made Us Human)
  
 
There's lots of terrific information about why we like crispy foods and how food drove evolution...[A] substantial tour
of human history by way of the dinner plate. (Jesse Rhodes Smithsonian blog
2012-02-14)
  
  Whether we're obsessing over intricate recipes or daydreaming about chocolate, our
minds are often focused on food...Allen uses this mental gustation as a lens on our biological and cultural past,
through anthropology, food history and the experience of chefs. The result is a banquet. Ranging over food cravings and
aversions, cultural preferences and diets, he serves up plenty of amuse-bouches, not least an unusual take on the global
love for the crispy and crunchy. (Nature 2012-04-05)
  
  An
authoritative...guide to the ways in which humans eat with their minds as much as their stomachs. This includes the
relationship between food and memory, language and diets, and the importance of categorizing foodstuffs...Anyone curious
about the human condition will welcome the diversity. (Catherine de Lange New Scientist
2012-04-28)
  
  [Has] a refreshing emphasis on the physiological and evolutionary aspects of our
relationship with food. Recommended for readers seeking a better understanding of their complex relationship with food
and its biological and cultural significance. (Jon Bodnar Library Journal
2012-05-01)
  
  [Allen's] lucid, careful examination of how we think about food (as well as how
our brains receive input about food, whether we're actively cogitating about it or not) is a welcome addition to the
growing bookshelf exploring the brain, about which we know more and more but never, somehow, enough. (Kate Tuttle Boston Globe 2012-05-13)
  
  In The Omnivorous Mind [Allen]
explores our biological equipment for taste and the ways in which each culture builds a unique cuisine upon a shared
cognitive blueprint...Allen admirably conveys that our varied taste is both what makes us human and what marks each of
us as an individual. (Leo Coleman Wall Street Journal 2012-05-20)
  
 
John S. Allen's The Omnivorous Mind is a clever and original take on how we think about food. Allen is a research
scientist, which means that he's less interested in the cultural history of food--how the pickle migrated from Eastern
Europe to New York, for example--than he is in hard appetite. Allen's approach involves the intriguing, if inconclusive,
results that come from peering at brain scans and noticing which bits light up when we're asked to think about different
foods. Some of his best conclusions involve mapping current food preferences onto the long march of evolutionary
biology. (Kathryn Hughes Prospect 2012-05-01)
  
  In The Omnivorous
Mind, neuroscientist John Allen takes the long view of our eating habits, tracing their development through the
evolution of our species. He expands on the increasingly widespread view that "the obesity epidemic that is occurring in
developed countries throughout the world is ultimately a result of placing bodies and minds evolved for one environment
in one that is wholly different." The emphasis here is on "minds," as Allen convincingly argues that our capacious
brains have been profoundly shaped by the need to ensure a steady food supply. The reward pathways in our grey matter
therefore compel us towards the sugariness that denotes ripe fruit or the fattiness of high-energy meat. But this system
honed to extract the most calories from an unforgiving environment leads us badly astray when it is placed in a land of
plenty. There is, however, hope. Our eating habits are rooted in our physiology but they are, nonetheless, also mediated
by the culture in which we grow up. This is evident, for example, in the case of taboos, in which different cultures
frown upon the consumption of some perfectly good foodstuffs, such as pork (as in Judaism or Islam), beef (in India) or
insects (most of the western world). Allen astutely compares this to learning a mother tongue: we are all born
hard-wired to acquire language, but which language we learn depends on our culture. Similarly, we are all born ready to
acquire ideas of what counts as food and how to get it, but which food ideas we acquire depends on our upbringing.
Applying this to the obesity problem, Allen argues we can shift our food culture towards a lower-calorie model,
emphasizing more sophisticated pleasures than the salt/sugar/fat hit provided by a culture of pizza and ice-cream. This
is like switching to a second language: it is not a simple decision but involves a great deal of effort and mental
readjustment. Indeed, he claims, many diets fail because they underestimate just what a radical step it is for us to
change these imprinted eating patterns. (Stephen Cave Financial Times
2012-06-15)
  
  In this natural history of food, eating, and the mind, readers learn how cognition
relates to the human experience of food and how eating shapes complex cognitive processes. (A. P. Boyar Choice 2012-11-01)
  
  About the
Author
  John S. Allen is Research Scientist at Dornsife Cognitive
Neuroscience Imaging Center and the Brain and Creativity Institute, University of Southern California.  						

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