Search results for: food-genes-and-culture

Food Genes and Culture

Author : Gary Paul Nabhan
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Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect diet for one person could be disastrous for another. If your ancestors were herders in Northern Europe, milk might well provide you with important nutrients, whereas if you're Native American, you have a higher likelihood of lactose intolerance. If your roots lie in the Greek islands, the acclaimed Mediterranean diet might save your heart; if not, all that olive oil could just give you stomach cramps. Nabhan traces food traditions around the world, from Bali to Mexico, uncovering the links between ancestry and individual responses to food. The implications go well beyond personal taste. Today's widespread mismatch between diet and genes is leading to serious health conditions, including a dramatic growth over the last 50 years in auto-immune and inflammatory diseases. Readers will not only learn why diabetes is running rampant among indigenous peoples and heart disease has risen among those of northern European descent, but may find the path to their own perfect diet.

Why Some Like It Hot

Author : Gary Paul Nabhan
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Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way that may save and enrich millions of lives.

Handbook of Cultural Psychology Second Edition

Author : Dov Cohen
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Now completely revised (over 90% new), this handbook offers the authoritative presentation of theories, methods, and applications in the dynamic field of cultural psychology. Leading scholars review state-of-the-art empirical research on how culture affects nearly every aspect of human functioning. The volume examines how topics fundamental to psychology--such as cognition, emotion, motivation, development, and mental health--are influenced by cultural meanings and practices. It also addresses the psychological and evolutionary underpinnings of cultural stability and change. The second edition reflects important advances in cultural neuroscience and an increasing emphasis on application, among many other changes. As a special bonus, purchasers of the second edition can download a supplemental e-book featuring several notable, highly cited chapters from the first edition. New to This Edition: *Most chapters are new, reflecting nearly a decade of theoretical and methodological developments. *Cutting-edge perspectives on culture and biology, including innovative neuroscientific and biopsychological research. *Section on economic behavior, with new topics including money, negotiation, consumer behavior, and innovation. *Section on the expansion of cultural approaches into religion, social class, subcultures, and race. *Reflects the growth of real-world applications in such areas as cultural learning and adjustment, health and well-being, and terrorism.

Food A Very Short Introduction

Author : John Krebs
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In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

The Dominant Animal

Author : Paul R. Ehrlich
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In humanity’s more than 100,000 year history, we have evolved from vulnerable creatures clawing sustenance from Earth to a sophisticated global society manipulating every inch of it. In short, we have become the dominant animal. Why, then, are we creating a world that threatens our own species? What can we do to change the current trajectory toward more climate change, increased famine, and epidemic disease? Renowned Stanford scientists Paul R. Ehrlich and Anne H. Ehrlich believe that intelligently addressing those questions depends on a clear understanding of how we evolved and how and why we’re changing the planet in ways that darken our descendants’ future. The Dominant Animal arms readers with that knowledge, tracing the interplay between environmental change and genetic and cultural evolution since the dawn of humanity. In lucid and engaging prose, they describe how Homo sapiens adapted to their surroundings, eventually developing the vibrant cultures, vast scientific knowledge, and technological wizardry we know today. But the Ehrlichs also explore the flip side of this triumphant story of innovation and conquest. As we clear forests to raise crops and build cities, lace the continents with highways, and create chemicals never before seen in nature, we may be undermining our own supremacy. The threats of environmental damage are clear from the daily headlines, but the outcome is far from destined. Humanity can again adapt—if we learn from our evolutionary past. Those lessons are crystallized in The Dominant Animal. Tackling the fundamental challenge of the human predicament, Paul and Anne Ehrlich offer a vivid and unique exploration of our origins, our evolution, and our future.

A Genetic and Cultural Odyssey

Author : Linda Stone
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"L. Luca Cavalli-Sforza has changed the way we understand human genetics and culture. Drawing links between genetic and cultural development, Cavalli-Storza has made groundbreaking discoveries in the evolution of Homo sapiens, prehistoric migration, and the origins of human differentiation. Based on interviews with his colleagues and analyses of his work, Stone and Lurquin's biography, the first on the scientist, offers a portrait of Cavalli-Sforza's life and ideas."--BOOK JACKET.

Food and Public Health

Author : Allison Karpyn
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A new introduction to public health's most elemental topic Food is baked in to most things that public health is and does. But for a field charged with carrying torches as divergent as anti-hunger and anti-obesity, it's unlikely, even impossible, to shape a unified approach to complex concepts like food environment, food access, or even nutrition. Food and Public Health offers a contextualized, accessible introduction to understanding the foundations (and contradictions) at the intersection of these two topics. It distills the historical, political, sociological, and scientific factors influencing what we eat and where our food comes from, then offers actionable insights for future nutritionists, social workers, dietitians, and researchers in public health. Guiding the reader through more than a century of food-focused regulation, policy, and education, Food and Public Health is an essential introduction to: · food production and availability on a global and neighborhood scale · dietary guidelines, agricultural subsidies, rationing, and other attempts by governments to shape their citizens' diets · best practices in health promotion and chronic disease prevention · food insecurity and its paradoxical role as driver of both hunger and obesity Enriched with real-world examples and case studies, Food and Public Health offers a crucial link between kitchen tables and populations for the classroom.

Genetic Modification in the Food Industry

Author : Susan Harlander
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Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry.

Routledge Handbook of Body Studies

Author : Bryan S Turner
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In the last three decades, the human body has gained increasing prominence in contemporary political debates, and it has become a central topic of modern social sciences and humanities. Modern technologies – such as organ transplants, stem-cell research, nanotechnology, cosmetic surgery and cryonics – have changed how we think about the body. In this collection of thirty original essays by leading figures in the field, these issues are explored across a number of theoretical and disciplinary perspectives, including pragmatism, feminism, queer theory, post-modernism, post-humanism, cultural sociology, philosophy and anthropology. A wide range of case studies, which include cosmetics, diet, organ transplants, racial bodies, masculinity and sexuality, eating disorders, religion and the sacred body, and disability, are used to appraise these different perspectives. In addition, this Handbook explores various epistemological approaches to the basic question: what is a body? It also offers a strongly themed range of chapters on empirical topics that are organized around religion, medicine, gender, technology and consumption. It also contributes to the debate over the globalization of the body: how have military technology, modern medicine, sport and consumption led to this contemporary obsession with matters corporeal? The Handbook’s clear, direct style will appeal to a wide undergraduate audience in the social sciences, particularly for those studying medical sociology, gender studies, sports studies, disability studies, social gerontology, or the sociology of religion. It will serve to consolidate the new field of body studies.

Everyone Eats

Author : E. N. Anderson
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Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

The Quest for Food

Author : Harald Brüssow
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This book explores the links between food and human cultural and physical evolution. Each chapter begins by summarizing the basic knowledge in the field, discusses recent research results, and confirms or challenges established concepts, inviting new insight and provoking new questions. This book catalyzes discussion between scientists working on one side in food science and on the other side in biological and biomedical research.

Genes Mind and Culture

Author : Charles J Lumsden
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Long considered one of the most provocative and demanding major works on human sociobiology, Genes, Mind, and Culture introduces the concept of gene-culture coevolution. It has been out of print for several years, and in this volume Lumsden and Wilson provide a much needed facsimile edition of their original work, together with a major review of progress in the discipline during the ensuing quarter century. They argue compellingly that human nature is neither arbitrary nor predetermined, and identify mechanisms that energize the upward translation from genes to culture. The authors also assess the properties of genetic evolution of mind within emergent cultural patterns. Lumsden and Wilson explore the rich and sophisticated data of developmental psychology and cognitive science in a fashion that, for the first time, aligns these disciplines with human sociobiology. The authors also draw on population genetics, cultural anthropology, and mathematical physics to set human sociobiology on a predictive base, and so trace the main steps that lead from the genes through human consciousness to culture. Contents:The Next Synthesis: 25 Years of Genes, Mind, and CultureThe Primary Epigenetic RulesThe Secondary Epigenetic RulesGene-Culture TranslationThe Gene-Culture Adaptive LandscapeThe Coevolutionary CircuitThe Biogeography of the MindGene-Culture Coevolution and Social Theory Readership: For the biological and social scientists, as well as applied mathematicians, philosophers, and historians of science, the book will indeed interest and be accessible to researchers, academics and lecturers. Keywords:Genes;Genome;Mind;Culture;Sociobiology;Meme;Consilience;Holism;Consciousness;Development;Epigenesis;Epigenetic;Emergence;Social Physics;Evolution;Darwin;Nonlinear Dynamics;Complexity;ChaosKey Features:Presents a richly multidisciplinary subject matter that appeal to academic readers in the biological, social, and mathematical sciences, as well as in philosophy and the history of scienceEach chapter is organized in a way that non-mathematical readers can assess the key arguments and results while reserving the mathematical sections for future studyExtensive use of diagrams and graphics supplement each chapter's text and mathematical developmentsA Glossary section makes the book's technical vocabulary instantly accessible at any point in the text

Fundamental Food Microbiology

Author : Bibek Ray
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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

Gene Banks and the World s Food

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Sanctification of a Culture

Author : Raymond Hastings
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Within each of us lies the ability of influencing and forgiving others. This book reveals a dialogue between a young man and his teacher. This book is a fictional novel; however the content deals with the real life problems facing our young men, especially in our cities. Poe had to overcome his addiction to marijuana, the strains of poverty, confusion, paternal concerns and bad decision making that created a season of fear and doubt about his future. He struggles to learn the truth about certain events and customs. This quest for knowledge fascinates his teacher to the point that he is willing to share his opinion and in so doing his personal story and background about his country and culture. Poe is inspired by his teachers child like Christian faith and he later embraced it. Poe developed a mature relationship with God and he becomes a minister of the gospel, with zeal to effect change. In this first of a series he seeks to start a prison ministry. You will be encouraged, entertained, stimulated and inspired as you read through the pages of this book. Grace and peace.

Commision on Genetic Resources for Food and Agriculture

Author :
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Novel Food Preservation and Microbial Assessment Techniques

Author : Ioannis S. Boziaris
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Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Invasion of the Genes Genetic Heritage of India

Author : B. S. Ahloowalia
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Many historical events such as invasions, wars, civil unrests, migrations, and religious conversions have shaped the genetic heritage of India. These events created a potpourri of cultures and genes. The invaders came from Central Asia, Afghanistan, Arabia, Iran, Greece, Britain, France, and Portugal to loot and plunder wealth, but also left their genes behind among Indians irrespective of their caste or creed. The origin and migration of early man from Africa across the planet, the impact of the caste system and Indian religions on restricting gene flow, and the repeated breakdown of the caste system during the past 5,000 years are explained in Invasion of the Genes. A biologist and a geneticist, Prof. B.S. Ahloowalia says the prime motivation in writing the book was based on observing the similarity in culture, language, and resemblance of physical features between people of Persia, Arabia and North India. Dr. Ahloowalia did his Ph.D. from University of Chicago, and worked for the Agriculture and Food Development Authority, Dublin, Ireland. Later, he also worked for the International Atomic Energy Agency and Food and Agriculture Organization of the United Nations.

Fundamentals of Food Biotechnology

Author : Byong H. Lee
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Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Genes Memes Culture and Mental Illness

Author : Hoyle Leigh
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What produces mental illness: genes, environment, both,neither? The answer can be found in memes—replicable units of information linking genes and environment in the memory and in culture—whose effects on individual brain development can be benign or toxic. This book reconceptualizes mental disorders as products of stressful gene-meme interactions and introduces a biopsychosocial template for meme-based diagnosis and treatment. A range of therapeutic modalities, both broad-spectrum (meditation) and specific(cognitive-behavioral), for countering negative memes and their replication are considered, as are possibilities for memetic prevention strategies. In this book, the author outlines the roles of genes and memes in the evolution of the human brain; elucidates the creation, storage, and evolution of memes within individual brains; examines culture as a carrier and supplier of memes to the individual; provides examples of gene-meme interactions that can result in anxiety, depression, and other disorders; proposes a multiaxial gene-meme model for diagnosing mental illness; identifies areas of meme-based prevention for at-risk children; and defines specific syndromes in terms of memetic symptoms, genetic/ memetic development, and meme-based treatment.