Eat what you are : The evolution of taste — and why we can t resist salty snacks sprucegroveexaminer.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sprucegroveexaminer.com Daily Mail and Mail on Sunday newspapers.
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 around the world via the website, robdunnlab.com.
Tags:
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 chances of survival more likely. What this means is that ancient humans who had developed a stronger sense of smell, were able to sniff out the range of aromas generated by cooking meat.