Food Class Notes Chris Wolverton
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- Education
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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Brewing Beer
This time we get into a brief overview of beer brewing from grain, including a bit about malting, mashing, boiling, and fermenting, along with the critical role of groundwater pH in driving the invention of the major beer styles.
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Wheat
Wheat was one of the first crops to be domesticated and is one of the most important food crops for humans today. Let’s talk a little bit about where modern wheat came from and how it’s changed from its wild ancestors.
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Maize
Maize (or corn) is one of the most productive crop plants, having been domesticated from a humble, branching grass in southern Mexico with just a few seeds per branch into a powerhouse of productivity. Hear more about where maize comes from, where it’s used, and how it does what it does in this episode.
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Seeds
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.
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Apples
Apples were probably the first tree crop to be domesticated, with evidence suggesting this happened over 8000 years ago in modern-day Kazakhstan. In this episode we also learn about self-incompatibility and grafting, two ideas that allow us to grow the kinds of apples we love to eat.
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Chocolate
Chocolate is delicious, with over 600 volatile flavor compounds and a smooth, creamy feel in the mouth that melts exactly at body temperature. Let’s talk a little bit about where chocolate comes from and what makes it so special.