Deliciousness often seems elitist or precious. In this webinar, Rob Dunn will demonstrate something of the reverse, namely that the capacity to distinguish delicious foods from less delicious ones evolved in animals hundreds of millions of years ago and has been central to animal evolution. More specifically, building on his work with Monica Sanchez, Dunn argues that deliciousness influenced most and perhaps all of the major evolutionary transitions in humans. Deliciousness is implicated in the origin of big human brains, tool use, language, the origin of fermentation (yes, this webinar will feature beer and bread) and much more.
