Product Description
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 mother’s skin; why sexual cannibalism is an evolutionary advantage for certain spiders; why, until the end of the eighteenth century, British royalty regularly ate human body parts; and how cannibalism might be linked to the extinction of Neanderthals.
Today, the subject of humans consuming one another has been relegated to the realm of horror movies, fiction, and the occasional psychopath. But as climate change progresses and humans see more famine, disease, and overcrowding, biological and cultural constraints may well disappear. These are the very factors that lead to outbreaks of cannibalism—in other species and our own.
Today, the subject of humans consuming one another has been relegated to the realm of horror movies, fiction, and the occasional psychopath. But as climate change progresses and humans see more famine, disease, and overcrowding, biological and cultural constraints may well disappear. These are the very factors that lead to outbreaks of cannibalism—in other species and our own.
Reviews/Praise
"Actor Perkins brings a breezy, confident style of reading to the audio edition. His pacing is just right for a text that is both informative and humorous." —Publishers Weekly Audio Review
"Obviously comfortable with scientific texts, Perkins handles the many scientific names of animals with ease. . . . fans of Mary Roach or Sam Kean may find a lot to like here." —Booklist Audio Review
"Bill Schutt's Cannibalism is narrated by Tom Perkins, who does a fine job of bringing to life a blend of biology and history that considers cannibalism's culture, culinary implications, and more." —Donovan’s Literary Services
"Cannibalism is a jolly book, written in a breezy style, but the research behind it is impressive." —New York Times
"A fascinating exploration of a normally taboo subject." —John de Cuevas, contributing editor, Harvard Magazine
“Bill Schutt serves up a deliciously entertaining smorgasbord of scientific reality. He gives us a deeper insight into the way nature really works.” —Darrin Lunde, author of The Naturalist
"If you're hungry for a fun, absorbing read about which animals eat their own kind and why, read this book.” —Virginia Morell, New York Times bestselling author
“Bill Schutt’s fascinating and compulsively readable new book will amaze you.” —Ian Tattersall, author of The Strange Case of the Rickety Cossack
“The book is full of wondrous details . . . but its most valuable contribution is in challenging ingrained attitudes.” —The New Yorker