Search Results for Cuisine - Narrowed by: Food preferences.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dSUBJECT$002509Subject$002509Food$002bpreferences.$002509Food$002bpreferences.$0026ps$003d300?dt=list2024-05-17T16:32:26ZThe psychology of eating and drinking / A.W. Logue.ent://SD_ILS/0/SD_ILS:221732024-05-17T16:32:26Z2024-05-17T16:32:26Zby Logue, A. W. (Alexandra W.)<br/>Call Number 613.2019 LOG<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0416/2004006642.html">http://www.loc.gov/catdir/toc/ecip0416/2004006642.html</a><br/>Food preferences and taste : continuity and change / edited by Helen Macbeth.ent://SD_ILS/0/SD_ILS:230512024-05-17T16:32:26Z2024-05-17T16:32:26Zby Macbeth, Helen M.<br/>Call Number 613.2019 FOO<br/>Publication Date 1997<br/>Format: Books<br/>Why some like it hot : food, genes, and cultural diversity / Gary Paul Nabhan.ent://SD_ILS/0/SD_ILS:219232024-05-17T16:32:26Z2024-05-17T16:32:26Zby Nabhan, Gary Paul<br/>Call Number 641.3 NAB<br/>Publication Date 2004<br/>Summary "One-third of the world's human population 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 from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, 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."--BOOK JACKET.<br/>Format: Books<br/>Psychology of eating and drinking [electronic resource] / Alexandra W. Logue.ent://SD_ILS/0/SD_ILS:1565162024-05-17T16:32:26Z2024-05-17T16:32:26Zby Logue, A. W. (Alexandra W.)<br/>Call Number 616.8526 LOG<br/>Publication Date 2015<br/>Summary This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective - explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1873771">Click here to view ebook</a><br/>