Evolution and Ecology of Food

3 Credits · Level: Undergraduate

Why do we eat so much corn and so few acorns? How did the origin of cooking impact early human evolution and migration? Why do plants produce chemical compounds that can heal us or kill us? Will climate change impact the quantity or quality of our food? The foods we eat have been shaped by their evolutionary history and ecological interactions. In turn, harvesting wild plants and animals and producing domesticated crops and livestock impact the environment and biodiversity. We will explore many fundamental concepts of evolution and ecology, including natural selection, phylogenetics, population biology, plant-animal interactions, nutrient cycling, and climate change in order to better understand the plants, animals, and fungi in our diets. The course uses a combination of readings, lectures, discussions, interactive exercises and emphasizes the ability to critically evaluate applications of evolutionary and ecological principles.