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A delectable concoction of coevolution and cookery, gut microbiomes and microherbs, and both the chicken and its egg, Dinner with Darwin reveals that our shopping lists, recipe cards, and restaurant menus don't just contain the ingredients for culinary delight. They also tell a fascinating story about natural selection and its influence on our plates--and palates. Digging deeper, Silvertown's repast includes entr�es into GMOs and hybrids, and looks at the science of our sensory interactions with foods and cooking--the sights, aromas, and tastes we experience in our kitchens and dining rooms. As is the wont of any true chef, Silvertown packs his menu with eclectic components, dishing on everything from Charles Darwin's intestinal maladies to taste bud anatomy and turducken.
Our evolutionary relationship with food and drink stretches from the days of cooking cave dwellers to contemporary cr�peries and beyond, and Dinner with Darwin serves up scintillating insight into the entire, awesome span. This feast of soup, science, and human society is one to savor. With a wit as dry as a fine pinot noir and a cache of evolutionary knowledge as vast as the most discerning connoisseur's wine cellar, Silvertown whets our appetites--and leaves us hungry for more.
I joined the Institute of Evolutionary Biology in the School of Biological Sciences at the University of Edinburgh in October 2014 and before that I was at the Open University. My research specialism is plant population biology, covering a large number of topics. My H-index on Google Scholar is 68.
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Source:jonathansilvertown.com
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