Caiti Heil and Caiti LaHue team up to tell the story of the evolution of the yeasts used in bread and wine and consider the ways in which the evolution of yeast reminds us about and elucidates the workings of evolution and natural selection more generally.

In this talk, we will explore the foods and, especially, the fermented foods of ancient Mesopotamia.

In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with Ann-Sophie Barwich to describe key aromas that distinguish notable wines and cheeses and the history of those aromas.

Archaeological evidence from Border Cave, South Africa suggests that honey bee products were being used and consumed by early people 40,000 years ago.

Jereme Zimmerman, experimental home-brewer and fermentation enthusiast, will speak on his experiments in recreating ancient meads and beers utilizing the simple techniques and ingredients that would have been available to ancient peoples.

Examining the story of yeast and how it reminds us about and elucidates the workings of evolution and natural selection more generally.