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This book explores the links between food and human cultural and physical evolution. This book catalyzes discussion between scientists working on one side in food science and on the other side in biological and biomedical research.

When you go into a scientific library or look through the catalogues of scientific publishers, you will quickly find books from food scientists, food technologists, food chemists, food microbiologists, and food toxicologists. Agronomists, nut- tionists, and physicians have written on food, and last but not least cooks. What I missed was a book on food written from the perspective of a biologist. When Susan Safren, the food science editor from Springer Science ] Business Media, LLC, invited me to write a book, I decided that I would write this book on food biology. What I had in mind was a...