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100 Million Years of Food


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An exploration of what we eat and how we live, and the health consequences of denying our complicated evolutionary history with food.

About the Author

Stephen Le earned his doctorate in biological anthropology from UCLA, where he held a prestigious Chancellor's Fellowship. He also holds a master's degree in international relations from Johns Hopkins University and an undergraduate degree in mathematics. He has held grants from the National Science Foundation and the Japan Society for the promotion of science, and his research has appeared in the Journal of Theoretical Biology and Cross-Cultural Research.


"This deliciously entertaining book will help you to enjoy eating your food, to enjoy thinking about your food, and to stay healthy." --Jared Diamond, winner of the Pulitzer Prize and the New York Times bestselling author of Guns, Germs, and Steel and Collapse

"The vastness, breadth, and ambitiousness of Stephen Le's 100 Million Years of Food makes it compelling and engaging."--Mark Kurlansky, author of Salt and Cod"Le mixes advice, personal anecdotes, and medical science in this fascinating food-for-thought narrative."--Booklist"In this accessible debut, Le offers a nimble hybrid that is equal parts travel memoir and informed speculation about the biology of human nutrition. The author, with roots in Vietnam and Canada, also explores how different cultures approach food in support of his thesis that straying from one's ancestral diets is a leading cause of modern disease. It's a surprisingly clear-eyed approach....The book's conclusions about what to eat and drink are common sense, but the journey Le takes to get us there is worth the cover price."--Kirkus Reviews

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