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The Raw Truth About Cooking

Speaker(s): Rachel Carmody

New York, NY

March 6 @ 7:00 pm - 8:30 pm

Free

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Free with RSVP, for adults 21+

All human cultures use cooking and other means to process food. Why is food processing so universal? And why might it threaten our health today? Rachel Carmody explains how processing increases the calories we extract from food, ways this practice has given humans an evolutionary edge, and why it may present challenges for our present and future.

This event is produced in partnership with the American Museum of Natural History.

Sponsored by
Ann and Gordon Getty
Camilla and George Smith

Event will be held in the Cullman Hall of the Universe, enter at 81st Street.

Details

Date:
March 6
Time:
7:00 pm - 8:30 pm
Cost:
Free
Event Category:

Venue

American Museum of Natural History
56 West 81st St.
New York, NY 10024 United States
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Rachel Carmody

Rachel Carmody is assistant professor of human evolutionary biology at Harvard University. Her research investigates the biological, behavioral, and environmental determinants of dietary energy gain, with special interests in the energetic consequences of food processing and the contributions of the gut microbiome to energy metabolism. Her studies have shown that adoption of cooking by human ancestors would have transformed the energy landscape, helping to support the emergence of energetically costly traits like larger body and brain size despite reductions in tooth and gut size. Along the way, her work has revealed critical gaps in the methods used for reporting calories on food labels, a problem that threatens effective weight management today.

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