Food is as fundamental to human life as it is to the development of civilization itself. It is also a source of pleasure, a celebration of culture, and a foundation of health and well-being. To quote Kurt Vonnegut, “When it comes right down to it, food is practically the whole story every time.” From hunting and gathering to contemporary living in today’s fast-paced, digital world, how we produce food and what we eat is continuously shaped by scientific discovery and engineering ingenuity, which dovetail with our ever-evolving dietary preferences. In this lively and entertaining talk on Thursday, February 12, beginning at 6 pm, part of Boston University’s Pepin Lecture Series in Food Studies and Gastronomy, P.K. Newby, ScD, MPH, MS, reflects on the human journey from farm to fork, science fiction to science, and paints a picture of what our plate will look like as we approach a population of nine billion. Dr. Newby, co-author of the new book Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet, is a scientist, educator, speaker, and food writer who teaches at several universities in Boston and communicates regularly with the public via her blog The Nutrition Doctor is In the Kitchen.  $20 fee includes book. Register online at www.bu.edu/foodandwine. Class is held in Room 117, 808 Commonwealth Avenue, the old Peter Fuller Cadillac building.