Food, Science, and the Human Body

Locations
Call Number: BOCD 613.2 Cr Oversize
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	BOCD 613.2 Cr Oversize	4-week checkout	On Shelf

"Course no. 1940."
"Better living : health & wellness"--Container.
"National Geographic"--Container.
Course guidebook includes lecture notes, biographical notes, and bibliographical references.
Paleo Diets and the Ancestral Appetite -- Our Hunter-Gatherer Past -- Stones, Bones, and Teeth -- Did Eating Meat Make Us Human? -- Insects: The Other White Meat -- Was the Stone Age Menu Mostly Vegetarian?
Cooking and the Control of Fire -- The Neolithic Revolution -- The Changing Disease-Scape -- How Foods Spread around the World -- The History of the Spice Trade -- How Sugar and Salt Shaped World History.
A Brief History of Bread -- The Science and Secrets of Chocolate -- Water: The Liquid of Life -- Beer, Mead, and the Fun of Fermentation -- Humanity's Love of Wine -- Coffee: Love or Addiction?
The Roots of Tea -- The Fizz on Soda -- Food as Ritual -- When People Eat Things that Aren't Food -- Food as Recreational Drugs -- Food as Medicine.
The Coevolution of Genes and Diet -- The Scoop on Poop -- The Gut Microbiome -- Brain Food -- You Are What Your Mother Ate -- Civilization: Diets and Diseases.
What the World Is Eating -- The Overnutrition Epidemic -- World Poverty and Undernutrition -- Should the World Eat Meat? -- Should We Be Powered by Plants? -- The Future of Food.
Lecturer: Professor Alyssa Crittenden, University of Nevada, Las Vegas.
Join an award-winning anthropologist for an exploration of the evolution of the human diet and its relationship to our bodies.
Compact discs.

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