Description
Using the co-evolution of homo sapiens and diet as the organizing principle, this lecture spans seven million years of food history. The lectures moves from the first use of fire, to the domestication of plants and animals, to the rise of civilizations, to colonialization, right up to the industrial revolution and the present. Population growth and migration, the quest for flavor and sweetness, and labor saving devices are recurring themes. Eating is at the heart of the human experience.
Gregory Gould, MPA, LADAC, is a world traveler with twenty years of food research under his belt. Mr. Gould hosted a two-year long series of television programs under the title Foodology: The Interdisciplinary Study of Food. Mr. Gould has taught cooking classes for the pregnant women in the Milagros Program of UNMH and conducted a multi-year organic garden project with men under the auspices of Albuquerque Health Care for the Homeless.