Rob Dunn is professor of applied ecology at North Carolina State University and in the Center for Evolutionary Hologenomics at the University of Copenhagen. Twitter @RRobDunn Monica Sanchez is a medical anthropologist who studies the cultural aspects of health and well-being.
One of New Scientist's best science books to read in 2021 A revolutionary look at the way our appetite for the delicious made us human. Taking readers on an exciting journey into the past, Dunn and Sanchez reveal how and why we love to eat the things we do and the impact this has had on human biology and culture. You will never look at food the same way again.--Vanessa Woods, New York Times bestselling author of Survival of the Friendliest Why do we love and choose the foods we do? For their flavors, of course. Yet that obvious motivation has been ignored in most accounts of human nature and culture. In this delightful and important book, Dunn and Sanchez blend science, history, and their own personal experience to make the case that flavor-seeking has been central to our biological and cultural evolution.--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen