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Pig/Pork
- Archaeology, Zoology and Edibility
- Narrated by: Antonia Beamish
- Length: 7 hrs and 55 mins
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What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time and where is it heading? Why are pigs so special to some of us but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day.
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-
The proliferation of fabricated “facts”
- By Amazon Customer on 01-31-20
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Poisons
- From Hemlock to Botox and the Killer Bean Calabar
- By: Peter Macinnis
- Narrated by: Stephen Hoye
- Length: 7 hrs and 36 mins
- Unabridged
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Overall4 out of 5 stars 79
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Performance4 out of 5 stars 72
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Story4 out of 5 stars 71
A wide-ranging and provocative look - teeming with little-known facts and engaging stories - at a subject of the direst interest. Poisons permeate our world. They are in the environment, the workplace, the home. They are in food, our favorite whiskey, medicine, well water. They have been used to cure disease as well as incapacitate and kill. They smooth wrinkles, block pain, stimulate, and enhance athletic ability. In this entertaining and fact-filled audiobook, science writer Peter Macinnis considers poisons in all their aspects. He recounts stories of the celebrated poisoners in history and literature....
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5 out of 5 stars
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#MyNonFictionAddiction
- By EinsteinzVice on 11-07-19
By: Peter Macinnis
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That's the Way the Cookie Crumbles
- 65 All New Commentaries on the Fascinating Chemistry of Everyday Life
- By: Dr. Joe Schwarcz
- Narrated by: Walter Dixon
- Length: 7 hrs and 41 mins
- Unabridged
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Overall4.5 out of 5 stars 37
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Performance4.5 out of 5 stars 33
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Story4.5 out of 5 stars 32
Interesting anecdotes and engaging tales make science fun, meaningful, and accessible. Separating sense from nonsense and fact from myth, these essays cover everything from the ups of helium to the downs of drain cleaners and provide answers to numerous mysteries, such as why bug juice is used to color ice cream and how spies used secret inks. Mercury in teeth, arsenic in water, lead in the environment, and aspartame in food are discussed.
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1 out of 5 stars
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Very cavalier attitude
- By Paula on 11-14-14
By: Dr. Joe Schwarcz
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Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
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Overall4 out of 5 stars 200
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Performance3.5 out of 5 stars 168
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Story4 out of 5 stars 169
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
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Nourishing Diets
- By: Sally Fallon Morell
- Narrated by: Dara Rosenberg
- Length: 10 hrs and 49 mins
- Unabridged
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Overall5 out of 5 stars 68
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Performance5 out of 5 stars 63
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Story5 out of 5 stars 63
In Nourishing Diets best-selling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world - from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points listeners to what they should actually be eating - the key principles of traditional diets from across cultures - and offers recipes to help translate these ideas to the modern home cook.
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5 out of 5 stars
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...more precious than gold.
- By Ryan Barr on 08-11-18
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
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Overall4.5 out of 5 stars 549
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Performance4.5 out of 5 stars 485
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Story4.5 out of 5 stars 480
In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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1 out of 5 stars
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
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Overall4 out of 5 stars 177
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Performance4 out of 5 stars 150
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Story4 out of 5 stars 152
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
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5 out of 5 stars
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Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
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Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
- Unabridged
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Overall4.5 out of 5 stars 394
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Performance4.5 out of 5 stars 332
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Story4.5 out of 5 stars 330
Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
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3 out of 5 stars
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Great content but a little negative
- By Kevlar on 01-29-17
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Cannibalism
- By: Bill Schutt
- Narrated by: Tom Perkins
- Length: 8 hrs and 56 mins
- Unabridged
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Overall4.5 out of 5 stars 237
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Performance4.5 out of 5 stars 209
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Story4.5 out of 5 stars 208
Eating one's own kind is a completely natural behavior in thousands of species, including humans. Throughout history we have engaged in cannibalism for reasons related to famine, burial rites, and medicine. Cannibalism has also been used as a form of terrorism and as the ultimate expression of filial piety. With unexpected wit and a wealth of knowledge, Bill Schutt takes us on a tour of the field, exploring exciting new avenues of research and investigating questions like why so many fish eat their offspring and some amphibians consume their mothers' skin.
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5 out of 5 stars
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Strange Topic, Great Book, Loved It
- By Fenna on 06-15-17
By: Bill Schutt
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The Campbell Plan
- By: Thomas Campbell
- Narrated by: Mark Cabus
- Length: 9 hrs and 36 mins
- Unabridged
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Overall4.5 out of 5 stars 246
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Performance4.5 out of 5 stars 217
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Story4.5 out of 5 stars 216
More than a million people across the world have read The China Study and have been convinced by empirical evidence to adopt a whole-food, plant-based diet. The Campbell Plan goes beyond the why and shows listeners how to make the transition - and enjoy the journey - with practical guidance and a simple plan to make a whole-food, plant-based lifestyle easy and sustainable.
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5 out of 5 stars
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Recipes
- By mmdewest on 03-27-15
By: Thomas Campbell
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
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Overall4.5 out of 5 stars 705
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Performance4.5 out of 5 stars 639
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Story4.5 out of 5 stars 634
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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5 out of 5 stars
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Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
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Queen of Fats
- Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
- By: Susan Allport
- Narrated by: Tavia Gilbert
- Length: 5 hrs and 12 mins
- Unabridged
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Overall4.5 out of 5 stars 48
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Performance4.5 out of 5 stars 43
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Story4.5 out of 5 stars 44
A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids know as omega-3s.
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5 out of 5 stars
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Eye Opener about fats, weight and health!
- By Eric on 12-22-11
By: Susan Allport
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The Coconut Oil Miracle - 5th Edition
- By: Bruce Fife CN/ND
- Narrated by: Peter Berkrot
- Length: 7 hrs and 18 mins
- Unabridged
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Overall4.5 out of 5 stars 77
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Performance4.5 out of 5 stars 64
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Story4.5 out of 5 stars 66
For years, The Coconut Oil Miracle has been a reliable guide for men and women alike. Now in its fifth edition, this revised and updated version has even more information on the benefits of coconut oil and shows listeners how to use it for maximum effect.
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2 out of 5 stars
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Cocount is good for you
- By I Ate Your Pug For Lunch and It was Tasty on 10-05-15
By: Bruce Fife CN/ND
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Clean Gut
- The Breakthrough Plan for Eliminating the Root Cause of Disease and Revolutionizing Your Health
- By: Alejandro Junger
- Narrated by: Alejandro Junger
- Length: 5 hrs and 19 mins
- Unabridged
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Overall4.5 out of 5 stars 358
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Performance4.5 out of 5 stars 306
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Story4.5 out of 5 stars 303
The New York Times best-selling author of Clean offers a groundbreaking program to eliminate minor and major health problems - from extra weight, chronic pain, and allergies to heart disease, inflammation, autoimmune disorders, and depression. All of today's most diagnosed ailments can be traced back to an injured and irritated gut. The gut is an intricate and powerful system naturally designed to protect and heal the body every moment of every day.
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5 out of 5 stars
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Recommend
- By TiV on 04-28-14
By: Alejandro Junger
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Gulp
- Adventures on the Alimentary Canal
- By: Mary Roach
- Narrated by: Emily Woo Zeller
- Length: 8 hrs and 21 mins
- Unabridged
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Overall4 out of 5 stars 3,896
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Performance4.5 out of 5 stars 3,440
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Story4 out of 5 stars 3,445
Best-selling author Mary Roach returns with a new adventure to the invisible realm we carry around inside. Roach takes us down the hatch on an unforgettable tour. The alimentary canal is classic Mary Roach terrain: The questions explored in Gulp are as taboo, in their way, as the cadavers in Stiff and every bit as surreal as the universe of zero gravity explored in Packing for Mars. Why is crunchy food so appealing? Why is it so hard to find words for flavors and smells? Why doesn’t the stomach digest itself? How much can you eat before your stomach bursts?
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3 out of 5 stars
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Funtastic Voyage
- By Mel on 04-05-13
By: Mary Roach
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The Longevity Code
- The New Science of Aging
- By: Kris Verburgh MD
- Narrated by: Pete Cross
- Length: 11 hrs and 55 mins
- Unabridged
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Overall4.5 out of 5 stars 216
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Performance4.5 out of 5 stars 177
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Story4.5 out of 5 stars 178
Medical doctor and researcher Dr. Kris Verburgh is quickly emerging as one of the world's leading research authorities on the science of aging. The Longevity Code is his authoritative guide on why and how we age and on the four most crucial areas we have control over in order to slow down - and even reverse - the aging process. We learn why some animal species hardly age at all while others age and die very quickly and about the mechanisms at work that slowly but definitely cause our bodies to age, making us susceptible to heart attack, stroke, cancer, pneumonia, and dementia.
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5 out of 5 stars
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Worth the listen
- By Calum on 04-14-21
By: Kris Verburgh MD
What listeners say about Pig/Pork
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall1 out of 5 stars
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Performance2 out of 5 stars
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Story1 out of 5 stars
- Boniface J Hrrison
- 04-27-18
Too much about cooking and not enough genetics
This book wasn’t for you, but who do you think might enjoy it more?
Someone who cooks but is not a fan of deep science.
Has Pig/Pork turned you off from other books in this genre?
No
How did the narrator detract from the book?
She was ok
What character would you cut from Pig/Pork?
The cooking
Any additional comments?
There are many other good books in this genre
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