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Why Some Like It Hot: Food, Genes, and Cultural Diversity
In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by "the ghosts of evolution" hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent.
244 pages, Paperback
First published August 10, 2004
15 people are currently reading
669 people want to read
About the author
Gary Paul Nabhan
85 books94 followersGary Paul Nabhan is an internationally-celebrated nature writer, seed saver, conservation biologist and sustainable agriculture activist who has been called "the father of the local food movement" by Utne Reader, Mother Earth News, Carleton College and Unity College. Gary is also an orchard-keeper, wild forager and Ecumenical Franciscan brother in his hometown of Patagonia, Arizona near the Mexican border. For his writing and collaborative conservation work, he has been honored with a MacArthur "genius" award, a Southwest Book Award, the John Burroughs Medal for nature writing, the Vavilov Medal, and lifetime achievement awards from the Quivira Coalition and Society for Ethnobiology.
--from the author's website
--from the author's website
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Displaying 1 - 30 of 43 reviews
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August 1, 2010Very interesting, readable book about the interplay of diet and genetics, mostly comprehensible to a layman. Nabhan looks at several populations, along with their traditional and current diets and how that affects their overall health re: malaria, longevity, diabetes, clotting, and cardiovascular disease. His main point is that people are healthier when they eat the diets that they have evolved to eat over the last several thousand years, and that this sort of diet-connected evolution is fairly quick. This is convincing for people whose family history is known and fairly homogeneous: Southwestern Native Americans, Australian Aborigines, and native Hawaiians who tried returning to native diets (and increased their activity levels) lost significant amounts of weight and many were able to stop using diabetes medications. It's less useful for people whose ancestry is mongrelized or whose ancestors had to move around a lot, but then, that's a much more complex puzzle. Some discussion of supertasters (hence the title).
March 5, 2023
Important stuff, kinda common sense though. The academic parts were not easy to understand and you just kinda need the summary of things. It's complex, dealing with gene interactions, and environmental factors, and the {what, how, why & where people eat}. It's great for its attention to indigenous populations! The author traverses the globe in just three or so different sites (Sonora Desert of N. America; Bali of Micronesia; Hawaii). The basic message is pretty clear: Eat wisely. But it gets technical in discussing the biology & chemistry of things, and this was not always easy to comprehend, and I think it kinda had to do with the writing. There is a mix of narrative, anecdote, scientific consensus, folk knowledge, cutting edge gene therapy stuff, etc. and it's not always clear what is being said. Is he saying that this food is good or bad for you? He's kinda saying that it's all 'complicated,' or 'complex.'
There is some unpleasant stuff too but he doesn't go deep on it. Like, Monsanto, or the elimination of certain unfavorable genes (i.e. designer babies). The NIH (gleaming, infallible savior to half of Americans who place unquestioning faith in official institutions & white lab coats & eyeglasses) receives some digs when the author discusses how they miss the mark on helping native American populations combat diabetes. The big elephant in the room (to me) is that we're being fed junk, and that we don't do agriculture or farming at all. It's like (and this is indeed how I see C-19), get the people sick (introduce a genetically engineered virus, IDK, maybe a lab leak), then make them pay for (take) the cure that you provide. Get them dependent on you, Mr. Modern 카지노싸이트. Feed the people chips & soda & burgers, then make your national cohort of doctors & physicians spend their careers, research, and lives on developing a remedy for the health problems of the people. Promote cheeseburgers on TV, get the people fattened up, then make them pay impossible sums for health insurance, and when they really get sick, give them a newly tested drug or therapy that was totally synthetically made, and probably with profit in mind. Or, for a more crude analogy, have a guy throw nails on the road, then have him set up a tire repair shop around the corner. Ch-ching! With this book, the remedy is not novel, newly made or concocted things, but rather the medicines of our ancestry, and a return to connecting with the land, the geography, the planet.
There is some unpleasant stuff too but he doesn't go deep on it. Like, Monsanto, or the elimination of certain unfavorable genes (i.e. designer babies). The NIH (gleaming, infallible savior to half of Americans who place unquestioning faith in official institutions & white lab coats & eyeglasses) receives some digs when the author discusses how they miss the mark on helping native American populations combat diabetes. The big elephant in the room (to me) is that we're being fed junk, and that we don't do agriculture or farming at all. It's like (and this is indeed how I see C-19), get the people sick (introduce a genetically engineered virus, IDK, maybe a lab leak), then make them pay for (take) the cure that you provide. Get them dependent on you, Mr. Modern 카지노싸이트. Feed the people chips & soda & burgers, then make your national cohort of doctors & physicians spend their careers, research, and lives on developing a remedy for the health problems of the people. Promote cheeseburgers on TV, get the people fattened up, then make them pay impossible sums for health insurance, and when they really get sick, give them a newly tested drug or therapy that was totally synthetically made, and probably with profit in mind. Or, for a more crude analogy, have a guy throw nails on the road, then have him set up a tire repair shop around the corner. Ch-ching! With this book, the remedy is not novel, newly made or concocted things, but rather the medicines of our ancestry, and a return to connecting with the land, the geography, the planet.
May 18, 2013
I am going on holidays to Hawaii in November this year. Every time I go somewhere new I randomly decide a few months before hand that I should read some books about the place, that I should learn the language, the culture, etc. I never do. This year at least, I actually made an effort. I typed Hawaii into the local library’s catalogue and ended up ordering three books, of which this was one. Coincidentally, this book suited my new interest in diets and intolerances. The Hawaii connection is pretty small, a discussion in the final chapter. The actual book itself is about the significant increases in food intolerances and issues as a result of deviating from historical diets established in particular races over thousands of years as a result of the food available in their native homes. It’s an interesting hypothesis, and being from Australia, with our own indigenous population who are fairly well known to have issues with alcohol (personally I think this whole country has problems with alcohol – the binge drinking culture is out of control – but I say that as a non-drinker), learning of similar problems in other indigenous cultures and Nabhan’s theories on why was a great learning piece for me. Moreover, as I have recently self-diagnosed myself as being gluten intolerant, learning about the increase in similar problems throughout the world was fascinating. A good read, and an interesting hypothesis, even if it is backed up by as much anecdotal evidence as it detailed research.
July 9, 2013
When I picked up this book, I thought it would be about our taste buds and why some people like spicy food and others don't. I didn't read the subtitle. However, it was still an interesting book about how ethnic populations can avoid diseases such as diabetes by eating their traditional foods.
I am not a scientist or in the medical profession so, although this book makes sense, I am unaware if there are other studies or theories that contradict what Nabhan is saying. I wish he would have included a chapter on people of Northern European descent. He did mention they need more folic acid, but that was about it.
He concentrated on the cultures he has worked with and is most familiar with - the Mediterranean, the Hawaiians, the native tribes of Mexico and Arizona.
All in all, a quick read and an interesting premise that makes sense.
I am not a scientist or in the medical profession so, although this book makes sense, I am unaware if there are other studies or theories that contradict what Nabhan is saying. I wish he would have included a chapter on people of Northern European descent. He did mention they need more folic acid, but that was about it.
He concentrated on the cultures he has worked with and is most familiar with - the Mediterranean, the Hawaiians, the native tribes of Mexico and Arizona.
All in all, a quick read and an interesting premise that makes sense.
February 21, 2012
This book was fascinating! It examines the interaction between biology, culture and food. For example, why do certain populations prepare specific foods with particular herbs and spices at certain times of year -- is it just tasty seasonal eating, or is there an evolved need for those specific nutrients to combat or prevent inherited conditions occurring at that time of year?! The answers are in this book! I enjoyed reading it, and learned a lot of interesting things that really stuck with me and made me think.
July 3, 2011
This book completely changed the way I think about my own personal diet. There were certainly chapters that I like more than others - I especially liked the parts about chilies: “super-tasters” or “non-tasters”, and about preventing diabetes through eating “slow-release” foods. It felt really nice to walk away from such an enjoyable book, feeling like I had learned some valuable and potentially life-changing information.
January 7, 2016
I read this book many years ago and remember enjoying it, both for the educational aspect and also the interesting anecdotal stories. I recall the opening story about the author's experience when he chose to serve a spicy hot ice cream dessert to his girlfriend who had already made it clear to him that she didn't do hot spices. I think he learned to believe it when he was told that in the future. It was a fun opening to a good book.
May 16, 2010
Why the much acclaimed Mediterranean diet is not for everyone. Why some people hate the taste of vegetables. Fun for discussion, with food of course!
January 1, 2019
3 Stars = Okay. I liked the book. It was worth reading.
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April 4, 2025Book Review: Why Some Like It Hot: Food, Genes, and Cultural Diversity by Gary Paul Nabhan
Gary Paul Nabhan’s Why Some Like It Hot: Food, Genes, and Cultural Diversity presents a compelling exploration of the intricate relationship between human genetics, food preferences, and cultural diversity. First published in 2006, this work remains influential in the fields of ethnobotany, anthropology, and food studies, appealing to both academic audiences and general readers interested in the intersection of food, biology, and culture.
Content Overview
Nabhan, an agricultural ecologist and ethnobotanist, utilizes a multidisciplinary approach to examine how genetic variations among different populations influence dietary preferences and tolerances. He delves into how food choices can be seen not just as personal preferences but as adaptations shaped by historical, environmental, and biological factors. The author draws on a range of academic research, personal anecdotes, and historical context to illustrate his points, making complex scientific concepts accessible to a broader audience.
The book is structured around several key themes:
Genetic Diversity and Taste: Nabhan discusses how genetic variations affect taste perception, particularly regarding spicy foods and other strong flavors. He argues that certain populations have developed heightened tolerances to specific tastes based on their ancestral diets.
Cultural Practices: The author examines the role of cultural traditions in shaping food preferences, highlighting how historical migrations and agricultural practices have led to the culinary diversity we see today.
Environmental Adaptation: Nabhan emphasizes the necessity of understanding food within the context of environmental sustainability, arguing for the preservation of indigenous food systems as a response to globalization and climate change.
Health Implications: The book also addresses contemporary health issues, suggesting that genetic predispositions can influence susceptibility to certain health conditions linked to diet, thus reinforcing the importance of culturally appropriate nutrition in health interventions.
Critical Analysis
Nabhan’s prose is engaging and informative, and he effectively blends scientific evidence with compelling narratives. His exploration of the genetic basis for dietary preferences is particularly noteworthy, as it challenges conventional notions of taste as purely subjective. Instead, he provides a framework for understanding taste as a complex interplay of biology and culture.
However, the book’s academic rigor may be somewhat limited for readers seeking exhaustive scientific detail, as Nabhan tends to generalize some concepts without delving deeply into the underlying genetics. While his anecdotes are illustrative, they may also lead to oversimplified conclusions about the relationship between genetics and food preferences.
Despite this, Why Some Like It Hot succeeds in raising important questions about dietary diversity and the need for sensitivity to cultural differences in food practices. Nabhan’s advocacy for the conservation of traditional food systems resonates strongly in today’s context of globalized food culture and environmental challenges.
Conclusion
In conclusion, Gary Paul Nabhan’s Why Some Like It Hot: Food, Genes, and Cultural Diversity is a thought-provoking read that enriches our understanding of the connections between food, culture, and biology. While it may lack some depth in scientific rigor, its interdisciplinary approach and engaging narrative make it a valuable contribution to discussions about food diversity and cultural heritage. This book is recommended for scholars, students, and anyone interested in the complex dynamics of food culture in a globalized world.
Gary Paul Nabhan’s Why Some Like It Hot: Food, Genes, and Cultural Diversity presents a compelling exploration of the intricate relationship between human genetics, food preferences, and cultural diversity. First published in 2006, this work remains influential in the fields of ethnobotany, anthropology, and food studies, appealing to both academic audiences and general readers interested in the intersection of food, biology, and culture.
Content Overview
Nabhan, an agricultural ecologist and ethnobotanist, utilizes a multidisciplinary approach to examine how genetic variations among different populations influence dietary preferences and tolerances. He delves into how food choices can be seen not just as personal preferences but as adaptations shaped by historical, environmental, and biological factors. The author draws on a range of academic research, personal anecdotes, and historical context to illustrate his points, making complex scientific concepts accessible to a broader audience.
The book is structured around several key themes:
Genetic Diversity and Taste: Nabhan discusses how genetic variations affect taste perception, particularly regarding spicy foods and other strong flavors. He argues that certain populations have developed heightened tolerances to specific tastes based on their ancestral diets.
Cultural Practices: The author examines the role of cultural traditions in shaping food preferences, highlighting how historical migrations and agricultural practices have led to the culinary diversity we see today.
Environmental Adaptation: Nabhan emphasizes the necessity of understanding food within the context of environmental sustainability, arguing for the preservation of indigenous food systems as a response to globalization and climate change.
Health Implications: The book also addresses contemporary health issues, suggesting that genetic predispositions can influence susceptibility to certain health conditions linked to diet, thus reinforcing the importance of culturally appropriate nutrition in health interventions.
Critical Analysis
Nabhan’s prose is engaging and informative, and he effectively blends scientific evidence with compelling narratives. His exploration of the genetic basis for dietary preferences is particularly noteworthy, as it challenges conventional notions of taste as purely subjective. Instead, he provides a framework for understanding taste as a complex interplay of biology and culture.
However, the book’s academic rigor may be somewhat limited for readers seeking exhaustive scientific detail, as Nabhan tends to generalize some concepts without delving deeply into the underlying genetics. While his anecdotes are illustrative, they may also lead to oversimplified conclusions about the relationship between genetics and food preferences.
Despite this, Why Some Like It Hot succeeds in raising important questions about dietary diversity and the need for sensitivity to cultural differences in food practices. Nabhan’s advocacy for the conservation of traditional food systems resonates strongly in today’s context of globalized food culture and environmental challenges.
Conclusion
In conclusion, Gary Paul Nabhan’s Why Some Like It Hot: Food, Genes, and Cultural Diversity is a thought-provoking read that enriches our understanding of the connections between food, culture, and biology. While it may lack some depth in scientific rigor, its interdisciplinary approach and engaging narrative make it a valuable contribution to discussions about food diversity and cultural heritage. This book is recommended for scholars, students, and anyone interested in the complex dynamics of food culture in a globalized world.
January 2, 2020
This was a really interesting read that integrated cultural anthropology, genetics, nutritional sciences, and geography by a renowned academic. I think the problem with this book is it requires a pretty substantial base knowledge of biology and genetics so as to keep it from being a true popular press book, but not enough specifics on research design and days to be an academic read. I would have preferred a little higher level as I am not trained in this field. However, I appreciated the insights and learned a lot from the comparative approach of the author that wove a cohesive story about the interplay between group evolution, diet and disease.
May 21, 2019
This book is worth reading for the novelty of the subject matter alone. I've never seen anyone else cover these topics, let alone in such an easy, conversational tone. Nabhan takes serious, unique science and makes it personal - and then makes it relevant to not only individuals but society and how we view and interact with food as a whole.
This feels like light reading but makes you stop and goggle like something much more complex. Well done!
This feels like light reading but makes you stop and goggle like something much more complex. Well done!
January 18, 2023
There is some absolutely vital and fascinating information on the connection between genetics, health and food. It is a both inspiring and eye-opening read for all. From those interested in starting a healthier lifestyle, to those already on the journey, this can help open the reader’s eyes to the fascinating science behind health-based eating.
September 3, 2020
A bit dry. An insightful work, nevertheless. Brings you back down the complex food and cultural historical lane and allows you to see how our current food scene, driven by globalization and cultural integration, has changed and be adapted over time.
April 9, 2024
Un libro que cuenta un poco de historia y un poco acerca de tendencias alimentarias en ciertos grupos de población.
En mi opinión, no ahonda mucho en lo más importante pero es un buen inicio para interiorizarse en el tema.
En mi opinión, no ahonda mucho en lo más importante pero es un buen inicio para interiorizarse en el tema.
January 24, 2025
Really interesting, with some good stuff to consider incorporating into my class. Left me with some questions though, and sometimes I felt like it was a little unclear, or maybe it was just that I only read it during lunch.
November 14, 2018
Details on the DNA of pepper varietals and taste sensations.
April 17, 2021
Fascinating writing on gene food interactions.
September 1, 2016
I was hoping for a really thoroughly researched, encyclopedic book about all sorts of different flavors and their genetic, historic and anthropologic rationales. In retrospect, that was a really tall order, so the fail to meet expectations needs to be put in that context.
And the book isn't bad. Parts are quite good: the conversation about the diversity of human diet and evolution since paleolithic times and the hypothesis that dependent on different genetic makeup people need different foods in order to be healthy (although he seems to view this in a very prescriptive fashion, leaving those of us with mixed genetic ancestry, which, I mean, is nearly everyone these days, to wonder if we need to whole genome sequence ourselves just to answer "what's for dinner?")
I also really enjoyed the chapter on different tasters. I knew that I was a bitter taster from high school bio taste tester strips, but I like many classically bitter foods -- cruciferous vegetables, very dark chocolate, etc., so I had always discounted the idea of chemical tasters, but the chapter really helped explain the spectrum of phenotype and expand it to things that I am averse to (grapefruit, orange pith).
The chapter on G6PD is decent. Anyone who reads popular science with any avidity already knows G6PD, but the speculation about its coincidence not just with regions with malaria but also the timing of the fava season to the malaria season expanding the discussion.
There was a very long discussion at the beginning about Native Americans, alcoholism and diabetes. These topics have been covered at length and certainly Dr. Nabhan explores his personal ties to these issues, but this part is not very scientifically interesting.
His section on MTHFR is probably the poorest -- people are at a cardiac disadvantage if they carry the polymorphism and don't ingest enough folate, and then he concludes that the polymorphism flourished in Northern Europe because it encouraged folate dependence and therefore encouraged selective mating (i.e. mates who did not have access to folate would become sick, allowing people of mating age to select only those with access to folate.) However, that is a pretty flimsy explanation for why there would be a selection advantage for the mutation (versus the wildtype, which would appear fit regardless of access to folate.) It's clear Nabhan is not a geneticist!
Another complaint is that he is obsessed with the idea that we have nutritional diseases. He keeps alluding to the fact that food intolerances are growing and that we as a population are increasingly unhealthy (and hypothesizes it's because we don't eat our specific ancestral food, which, see above re: genelogical prescriptivism.) This is just a pet peeve of mine -- people are mostly getting healthier as time passes.
My biggest complaint overall, though, is how thin the volume is: it includes the chapters I mentioned and another exploring why we eat spicy food and why different people tolerate it more than others and that's it.
And the book isn't bad. Parts are quite good: the conversation about the diversity of human diet and evolution since paleolithic times and the hypothesis that dependent on different genetic makeup people need different foods in order to be healthy (although he seems to view this in a very prescriptive fashion, leaving those of us with mixed genetic ancestry, which, I mean, is nearly everyone these days, to wonder if we need to whole genome sequence ourselves just to answer "what's for dinner?")
I also really enjoyed the chapter on different tasters. I knew that I was a bitter taster from high school bio taste tester strips, but I like many classically bitter foods -- cruciferous vegetables, very dark chocolate, etc., so I had always discounted the idea of chemical tasters, but the chapter really helped explain the spectrum of phenotype and expand it to things that I am averse to (grapefruit, orange pith).
The chapter on G6PD is decent. Anyone who reads popular science with any avidity already knows G6PD, but the speculation about its coincidence not just with regions with malaria but also the timing of the fava season to the malaria season expanding the discussion.
There was a very long discussion at the beginning about Native Americans, alcoholism and diabetes. These topics have been covered at length and certainly Dr. Nabhan explores his personal ties to these issues, but this part is not very scientifically interesting.
His section on MTHFR is probably the poorest -- people are at a cardiac disadvantage if they carry the polymorphism and don't ingest enough folate, and then he concludes that the polymorphism flourished in Northern Europe because it encouraged folate dependence and therefore encouraged selective mating (i.e. mates who did not have access to folate would become sick, allowing people of mating age to select only those with access to folate.) However, that is a pretty flimsy explanation for why there would be a selection advantage for the mutation (versus the wildtype, which would appear fit regardless of access to folate.) It's clear Nabhan is not a geneticist!
Another complaint is that he is obsessed with the idea that we have nutritional diseases. He keeps alluding to the fact that food intolerances are growing and that we as a population are increasingly unhealthy (and hypothesizes it's because we don't eat our specific ancestral food, which, see above re: genelogical prescriptivism.) This is just a pet peeve of mine -- people are mostly getting healthier as time passes.
My biggest complaint overall, though, is how thin the volume is: it includes the chapters I mentioned and another exploring why we eat spicy food and why different people tolerate it more than others and that's it.
January 30, 2013
I really wanted to like this book. I love reading about taste and olfaction. But his writing is horrid and indulgent and not very scientific. This book could use a few more runs by an editor. I'm forever grateful to him for explaining what is "wrong" with me (I nearly shouted for joy on a crowded bus reading about supertasters. I have a tribe!) and he has some interesting thoughts and experiences and references to actual experiments, but I feel like he couldn't decide if he was writing a memoir or something more scientific, and didn't do either very well. I was really put off by the personal stories, but maybe it won't irk others so much.
February 28, 2009
The world's first "ethnobiologist", Gary Nabhan, explores in a series of anecdotal narratives the complex relationships between human cultures, cuisines, and the environments/ecologies they come from. The take-home message: nature is weirder than we think, humans are more closely entwined with their environtments than we would like to think, and we just don't know enough about nutrition science yet.
January 6, 2010
Nabhan, an ethnobiologist, has a real talent for taking science and making it exciting. In this book he describes our evolutionary adaptations to the plants around us and what happens when we stray from what we have traditionally consumed. He offers case study after case study and suggestions for how to improve our diets on an individual basis. His own research in the deserts of Arizona provides a compelling reason to look seriously at our gastronomic heritage.
February 6, 2008
A very interesting discussion of how people are adapted to traditional foods. This book explores how exposure to modern foods -- sugars, wheat, alcohol, fats -- have affected traditonally isolated populations, such as Native Americans. He explains how these foods have resulted in alcoholism, diabetes and other ailments. The idea is that we're genetically adapted to our traditional diets.
August 6, 2010
This book provided a concise background of the author's anthropology career while telling stories about the cultures he visited or immersed himself in. He provided some solid scientific information-well explained, easy to understand for those in the scientific community or not while keeping it intriguing.
April 21, 2008
It's an interesting look at the evolutionary interactions between food and culture. Normally I love Gary Paul Nabhan, but unfortunately this one needed an editor. The first couple of chapters were especially circuitous and repetitive.
September 30, 2008
Interesting premise, that what our ancestors ate predetermines our food sensitivities today. My attention span is slim, and the writing was slow. I might have fared better if there had been more stories, less natural history.
September 24, 2011
And interesting perspective that confronts the one diet fits all assumption....but the quality of the chapters varies primarily because Nabhan shifts back and forth between s research and anecdote. But worth the read if not the study.
July 7, 2015
"Why Some Like it Hot: Food, Genes, and Cultural Diversity" - written by Gary Paul Nabhan and published in 2004 by Island Press. An interesting discussion of how our heritage and food are intertwined, and a suggestion to eat our ancestral diet.
September 6, 2015
This book talked about the different cultures and how they could protect themselves from different diseases from the food they ate. Like faya beans In italy saved them from malaria. In Hawaii the tarot kept the people healthy as opposed to a fast food diet.
July 19, 2007
Usual good mix of personal stories with scientific facts from Gary Nabhan.
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