How Food and Flavor Drove Human Evolution

Taste is often dismissed as the most primitive of the senses. But new research reveals it is in many ways the most subtle and complex of them all. Reporting from kitchens, farms, restaurants, and science labs, Pulitzer Prize-winning author John McQuaid, author of Tasty: The Art and Science of What We Eat, tells the story of how taste and food drove human evolution. Talking from his home in Maryland, he explains how human evolution and taste are intimately linked, why we like a juicy burger, and why sugar is wrecking our taste buds.

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