This feed includes short audio content to supplement an online summer course taught by Chris Wolverton at Ohio Wesleyan University. This class is an exploration of food from a scientific point of view, including the biology, origin, composition, and preparations of many plants used as human food, such as corn, wheat, rice, and many more. Other topics include the adaptive biology and human uses of coffee, tea, chocolate, fruit, nuts, spices, and others. Special attention will be given to the adaptive significance of food products from the perspective of the growing plant.
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This feed includes short audio content to supplement an online summer course taught by Chris Wolverton at Ohio Wesleyan University. This class is an exploration of food from a scientific point of view, including the biology, origin, composition, and preparations of many plants used as human food, such as corn, wheat, rice, and many more. Other topics include the adaptive biology and human uses of coffee, tea, chocolate, fruit, nuts, spices, and others. Special attention will be given to the adaptive significance of food products from the perspective of the growing plant.
The vast majority of human calories comes from seeds. In this episode we hear about the 3 main parts of every seed and where those calories come from.
Food Class Notes
This feed includes short audio content to supplement an online summer course taught by Chris Wolverton at Ohio Wesleyan University. This class is an exploration of food from a scientific point of view, including the biology, origin, composition, and preparations of many plants used as human food, such as corn, wheat, rice, and many more. Other topics include the adaptive biology and human uses of coffee, tea, chocolate, fruit, nuts, spices, and others. Special attention will be given to the adaptive significance of food products from the perspective of the growing plant.
