Gary Paul Nabhan holds the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, and is the author of books including Growing Food in a Hotter, Drier Land; Where Our Food Comes From; and Renewing America's Food Traditions.
"Gary Nabhan writes in novel and always interesting ways about food
and culture and the genetic underpinnings that may account for
differences in taste. His reflections on how different ways of
eating affect the health of human societies provides substantial
food for thought."--Andrew Weil, M.D., author of "The Healthy
Kitchen" and "8 Weeks to Optimum Health"
"[Nabhan] takes the reader on a trail of
discovery...thought-provoking...the book is well worth reading, for
it should stimulate an important debate about what constitutes
dietary adaptations and sensitivities."-- "Nature"
"This exploration of the coevolution of communities and their
native foods couldn't be more timely...Mixing hard science with
personal anecdotes, Nabhan convincingly argues that health comes
from a genetically appropriate diet inextricably entwined with a
healthy land and culture."-- "Publishers Weekly"
"Gary Nabhan is one of the most important food writers we have in
this country. In this eloquent and fascinating book, he shows us
how our food and culture are so deeply rooted in our land and
agriculture."--Alice Waters, owner of Chez Panisse
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