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How The Quest For Flavor Drove Evolution

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Peanut butter and jelly, wine and cheese – perfectly paired foods are likely the creations of discerning caveman ancestors. Rob Dunn, professor of applied ecology at North Carolina State University joins host Krys Boyd to talk about why we prefer cooked food, the various ways we taste, and how our pursuit of a good meal might’ve led to starting the first fire. His book, co-authored by medical anthropologist Monica Sanchez, is “Delicious: The Evolution of Flavor and How It Made Us Human.”