Alcohol, Yeasts and Human Evolution
We have consumed fermented beverages for at least 10,000 years. What role have they played in our evolution? In this lecture by professor Duccio Cavalieri (University of Florence) we will explore the connection that fermentation has made between us and the world of microorganisms, focusing on the prince of fermentations: brewer's yeast, which has allowed us to solve major health problems in our evolution by producing substances such as alcohol and acetic acid.
Organizer: Istituto Italiano di Cultura