Humans, The World’s ‘Superomnivores’

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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John S. Allen

John S. Allen is a Neuroanthropologist at the University of Southern California. He is based in  Los Angeles, California.