An evolutionary theory of cuisine

Human Nature 1 (3):233-259 (1990)
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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

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10.1007/bf02733985

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