Food, Genes, and Culture

“Gary Nabhan writes in novel and always interesting ways about food and culture and the genetic underpinnings that may account for differences in taste. His reflections on how different ways of eating affect the health of human societies provides substantial food for thought.”–Andrew Weil, M.D., author of “The Healthy Kitchen” and “8 Weeks to Optimum Health””[Nabhan] takes the reader on a trail of discovery…thought-provoking…the book is well worth reading, for it should stimulate an important debate about what constitutes dietary adaptations and sensitivities.“– “Nature”“This exploration of the coevolution of communities and their native foods couldn’t be more timely…Mixing hard science with personal anecdotes, Nabhan convincingly argues that health comes from a genetically appropriate diet inextricably entwined with a healthy land and culture.”– “Publishers Weekly”“Gary Nabhan is one of the most important food writers we have in this country. In this eloquent and fascinating book, he shows us how our food and culture are so deeply rooted in our land and agriculture.”–Alice Waters, owner of Chez Panisse

Gary Paul Nabhan holds the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, and is the author of books including Growing Food in a Hotter, Drier Land; Where Our Food Comes From; and Renewing America’s Food Traditions.