"Move over Dr. Atkins—here's someone who really understands what a body needs. In a homogenized world, it is delightful to be reminded that our cells and organs follow a much older and more complex set of instructions. Read it before you head out to the market for this week's shopping!"
(Bill McKibben
author of Enough: Staying Human in an Engineered Age)
"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 provide substantial food for thought."
(Andrew Weil
M.D., author of The Healthy Kitchen and 8 Weeks to Optimum Health)
"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)
"In this fascinating book, Gary Nabhan, a fine scientist and first-rate writer, reminds us that the relationships of our genes and food choices are not random, but rather brilliant demonstrations of biological and cultural evolution in action."
(Paul R. Ehrlich
Bing Professor of Population Studies and Professor of Biological Sciences at Stanford University)
"Why Some Like It Hot is a masterpiece of investigation . . . A fascinating survey evolves which will thoughtfully interest any truly dedicated nutritionist, professional chef, or family kitchen cook."
(
Library Bookwatch)
"[Nabhan] takes the reader on a trail of discovery . . . thought provoking . . . the book is well worth reading."
(
Nature)
"Nabhan addresses fascinating issues . . . [He] writes compassionately about indigenous groups—like Native Americans and ethnic Hawaiians—that are threatened by globalization."
(
The Washington Post)
"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)
"The author takes the reader on a fascinating gastronomic tour to show how our genes influence our reactions to food, encouraging readers to become aware of their particular cultural heritage and apply this knowledge in their lives."
(
BellaOnline)
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