For most humans, foods that have been cooked or otherwise processed are a part of everyday life. But what happens on a molecular level when you chop, mash, and sautee your meal? How has cooking given humans an evolutionary edge? And how is new research on the human microbiome challenging information listed on nutrition labels? Harvard University’s Rachel Carmody tackles these questions by studying the past, present, and potential future of how, and why, humans eat the way they do.
A video version of this SciCafe will be available on the Museum’s YouTube channel on Saturday, March 23.
This SciCafe took place at the Museum on March 6, 2019.
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