The Drunken Monkey : Why We Drink and Abuse Alcohol

drunkenmoney Alcoholism, as opposed to the safe consumption of alcohol, remains a major public health issue. In this accessible book, Robert Dudley presents an intriguing evolutionary interpretation to explain the persistence of alcohol-related problems. Providing a deep-time, interdisciplinary perspective on today’s patterns of alcohol consumption and abuse, Dudley traces the link between the fruit-eating behavior of arboreal primates and the evolution of the sensory skills required to identify ripe and fermented fruits that contain sugar and low levels of alcohol. In addition to introducing this new theory of the relationship of humans to alcohol, the book discusses the supporting research, implications of the hypothesis, and the medical and social impacts of alcoholism.

The Drunken Monkey is designed for interested readers, scholars, and students in comparative and evolutionary biology, biological anthropology, medicine, and public health.

Contents :

1. Introduction
2. The Fruits of Fermentation
3. On the Inebriation of Elephants
4. Aping About in the Forest
5. A First-Rate Molecule
6. Alcoholics Aren’t Anonymous
7. Winos in the Mist

Order the book
Food 2.0 LAB in association with Amazon

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

« Cultures Alimentaires et Territoires » – Anthropology of Food (vient de paraître)

« Squid-ink Oyster Bao » : Une conversation avec Tracy Chang

Permis de végétaliser (3): la sémiotisation nourricière de nos villes

Musique et Art culinaire : les rhapsodies du goût (2/3)

Zone de guerre et vie sur Mars : imprimante alimentaire 3D et survie en espace hostile

Cantine scolaire : la révolution silencieuse ?

Ananas : au nom du rose !

Food pairing (3/3): les accords fromages et vins

Food pairing (2/3) : la “science” des accords mets-vins

Le tourisme vers les savoir-faire agro-alimentaires