What do eggs, flour, and milk have in common? They form the basis of crêpes, of course, but these foods also share an evolutionary function: eggs, seeds (from which flour is made), and milk have each evolved to nourish offspring. Indeed, ponder the genesis of your breakfast, lunch, or dinner, and you'll soon realize that everything we eat and drink has an evolutionary history. Jonathan Silvertown will share some of the fascinating insights that evolutionary biology provides into gastronomy, taste, diet and alcohol.
L'incontro si terrà in lingua inglese senza traduzione.