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Human Nature

, Volume 1, Issue 3, pp 233–259 | Cite as

An evolutionary theory of cuisine

  • Solomon H. Katz
Article

Abstract

The evolution of human diet is the product of both biological and cultural adaptations to various plants and animals in the environment. This paper develops a new theory for the evolution of cuisine practices which attempts to account for how food processing provided a critical link in enhancing the nutrient balance of major domesticated plants.

Key words

Biocultural evolution Cuisine Manioc Maize Blue corn Fava beans Soybeans Evolutionary theory 

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Copyright information

© Walter de Gruyter, Inc 1990

Authors and Affiliations

  • Solomon H. Katz
    • 1
  1. 1.Krogman Growth CenterUniversity of PennsylvaniaPhiladelphia

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