Page 9 - Rob Dunn News Today

Slide from Politics & Prose event w/Rob Dunn & Kim Wejendorp To hear this Forthright Radio interview with Rob Dunn about his latest book, DELICIOUS: The Evolution of Flavor and How It Made Us Human, click on this link: https://forthright.media/2021/04/07/rob-dunn-delicious-the-evolution-of-flavor-and-how-it-made-us-human/ Rob Dunn is a biology Professor in the Department of Applied Ecology at North Carolina State University. He conducts a Public Science Lab, which engages citizen scientists ...

-Submitted photo West Minist’r band in 1970: kneeling, Chuck Henderson; back row, from left: Kirk Kaufman, Dean Davis, Rusty Bell and Frank Wiewel. -Submitted photo The Rogues in basement of Dean Davis’ home in 1965: from left, Brian Nelson, Robbi Dunn, Dean Davis and Doug (Luther) Thompson. -Submitted photo West Minist’r band in 1970: kneeling, Chuck Henderson; back row, from left: Kirk Kaufman, Dean Davis, Rusty Bell and Frank Wiewel. “Ladies and gentlemen, the Beatles!�...

Wednesday April 7  Forthright Radio with Joy LaClaire 9am On the next Forthright Radio, host Joy LaClaire will speak with scientist Rob Dunn, who returns to discuss his latest book DELICIOUS: THE EVOLUTION OF FLAVOR AND HOW IT MADE US HUMAN. That’s Forthright Radio, Wednesday at 9am here on KZYX and Z.      

Advertisement Princeton University Press HOW do we know what to eat? Dolphins need only hunger and a mental image of what food looks like. Their taste receptors broke long ago and they no longer detect anything but salty flavours, thriving on hunger and satisfaction alone. Omnivores and herbivores, on the other hand, have a more varied diet – and more chance of getting things badly wrong. They are therefore guided by much more highly developed senses of flavour and aroma. In Delicious, evolu...

The below is an interview with Rob Dunn (RRD), Lucie Ciccone graciously lent their insights and served as additional sets of eyes. One of the most indefatigable laws of nature is the law of natural selection. Natural selection is, at once, a simple and yet surprising law. Through a simple mechanism, it generates surprising forms. That simple mechanism is this… In any population of organisms, genetic variation exists. That variation encodes differences in the physical traits of organisms whic...

Rethinking “Why” Humans Began Cooking with Fire Rob Dunn said the “key moment” when early humans first started cooking with fire “has at its core, just the tastiness of food and the pleasure it provides.” What this highlights is the importance of ancient noses, and the exceptionally close ties between flavor and human survival. The book explains that the ability to decipher flavor dimensions in food and drink, known as “retro-nasal olfaction,” in some early humans, made their ...

How early humans quest for food stoked the flames of evolution The Banquet of the Monarchs, c1579, by Alonzo Sanchez Coello: ‘high food culture’ in the middle ages. Photograph: Album/Alamy The Banquet of the Monarchs, c1579, by Alonzo Sanchez Coello: ‘high food culture’ in the middle ages. Photograph: Album/Alamy A love of complex smells and flavours gave our ancestors an edge and stopped hangovers Sun 7 Mar 2021 01.16 EST Human evolution and exploration of the world were shaped by a hu...

The evolution of early humans was fuelled by their quest for delicious food and flavour, academics have argued.   In their new book Rob Dunn and Monica Sanchez have suggested those who could smell more complex scents and enjoyed sour foods had an advantage over others.  The academics also believe our ancestors who were able to smell the difference between rotting and fermenting food had a better chance of survival, The Observer reports.   Academics Rob Dunn and Monica Sanchez have suggest...

Listen to the story. Were cleaning every surface we regularly touch, but when we kill 99% of germs, whats in that 1% left behind? Credit: Share It has been said that cleanliness is next to godliness, but the constant disinfecting and scrubbing of our homes, offices and public spaces during the coronavirus pandemic has taken these seemingly virtuous efforts to a whole new level. COVID-19 is now understood to spread primarily through close contact with infected people rather than contamina...

DanAyo Thanks for linking the transcript. I’ve listened to this a few times, and the main take away that my experience does not bare out is commonly accepted belief among these trained professionals that established starters are highly resistant to change.  As I’ve written on numerous occasions, it has been my experience that when established starters from other bakers around the US are sent to me, that after only a couple of weeks in my home environment (all things being equal including...