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May. 25, 2012
Humans, The World's 'Superomnivores'
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In his book The Omnivorous Mind: Our Evolving Relationship with Food, neuroanthropologist John S. Allen discusses the history of human eating, from foraged foods on the savannah to four-star meals cooked by celebrity chefs, and discusses why crunchy foods like tempura and fried chicken have universal appeal.
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Guests
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John S. Allen
Author, "The Omnivorous Mind: Our Evolving Relationship With Food" (Harvard University Press, 2012)
Neuroanthropologist, Dornsife Cognitive Neuroscience Imaging Center
Brain and Creativity Institute
University of Southern California
Los Angeles, California
RELATED READING
The Omnivorous Mind: Our Evolving Relationship with Food
by John S. Allen
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