Delicious

“One of New Scientist’s best science books to read in 2021”
“A New Scientist Book of the Year”
“A Choice Outstanding Academic Title of the Year”
“Engrossing and novel… . [A] fascinating and fact-filled book.”—Marc Bekoff, Psychology Today
“An eye-opening and mouth-watering new book.”—Bill Thompson, Post and Courier
“An engaging trip through time, science, and food.”—Amy Halloran, Times Union
“Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry.”—Grace Rajendran, Shelf Awareness
“Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe… . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path.” * Kirkus Reviews *
“Fascinating, unusual and truly ‘delicious’ (in more than one sense)”—Vitali Vitaliev, Engineering and Technology
“Dunn and Sanchez are scrupulous in the way they present their evidence and arguments… . a charming book.”—Simon Ings, New Scientist
”[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now… . An insightful narrative spiced with witty asides and relatable notes.”—M. H. Albro, Choice
“Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative.”—P.D. Smith, The Guardian
“The authors Rob Dunn, an ecologist, and Monica Sanchez, a medical anthropologist, write in a lively, informative, and sometimes humorous style that blends the science of taste and aromas with stories of discovery, and personal memoirs of their journey to uncover what flavor means in terms of food choice in prehistory and evolution.”—Darna L. Dufour, American Journal of Human Biology

Rob Dunn is professor of applied ecology at North Carolina State University and in the Center for Evolutionary Hologenomics at the University of Copenhagen. His books include Never Home Alone. Twitter @RRobDunn

Monica Sanchez is a medical anthropologist who studies the cultural aspects of health and well-being.

Rob and Monica live in Raleigh, North Carolina.

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