the evolution of flavor and how it made us human Dunn, Rob R. creator Sanchez, Monica (Anthropologist) text bibliography nju Princeton, N.J Princeton University Press [2021] 2021 monographic eng

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xviii, 279 p. : ill., maps. "A savory account of how the pursuit of delicious foods shaped human evolution."-- Prologue: Eco-evolutionary gastronomy -- Tongue-tied -- The flavor-seekers -- A nose for flavor -- Culinary extinction -- Forbidden fruits -- On the origin of spices -- Cheesy horse and sour beer -- The art of cheese -- Dinner makes us human. Rob Dunn and Monica Sanchez. Includes bibliographical references and index. Taste Physiological aspects Smell Physiological aspects Perception Physiological aspects Flavor QP456 .D86 2021 9780691199474 (hbk.) 0691199477 (hbk.) 210601 on1191457573