To Eat Or Not To Eat? That's The Question.

Co-Conspiracy Entertainment

How do we determine what is food and what is not food? Is our ability to recognize a food ingredient simply a learned behavior, or is it the result of evolutionary capacities to recognize signals from our environment? In this episode, Dr. Quave explores the concepts of sensory experiences with foods as they relate to chemical signals in the environment. She covers some major classes of plant natural products that impact both the ways that we experience foods and the pharmacological effects that they illicit in the body.

About Cassandra Quave
Prof. Cassandra Quave is best known for her ground-breaking research on the science of botanicals. Scientists in her research lab work to uncover some of nature’s deepest secrets as they search for new ways to fight life-threatening diseases, including antibiotic resistant infections. Working with a global network of scientists and healers, Cassandra and her team travel the world hunting for new plant ingredients, interviewing healers, and bringing plants back to the lab to study. Besides research, Cassandra is an award-winning teacher, and has developed and taught the college classes “Food, Health and Society” and “Botanical Medicine and Health” at Emory University.
@QuaveEthnobot on Twitter
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@QuaveMedicineWoman and “Foodie Pharmacology with Cassandra Quave” on Facebook

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