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The health implications and history of wine, beer and other fermented beverages will be the topic of two distinguished scientists speaking Nov. 19 at the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis.

The institute's 2007 Fall Lectureship brings together the expertise of Arthur Klatsky, a physician and medical researcher with Kaiser Permanente Medical Care Program, and Solomon Katz, an anthropology professor at the University of Pennsylvania.

The talks will be presented from 12:30 p.m. to 3:45 p.m. in the Studio Theatre of the Robert and Margrit Mondavi Center for the Performing Arts at аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis. A reception will follow in the Rumsey Rancheria Grand Lobby of the Mondavi Center.

"Coming from diverse academic perspectives, Arthur Klatsky and Solomon Katz bring a wealth of knowledge to bear on the issue of the health impacts of drinking wine, beer and other fermented beverages," says Clare M. Hasler, executive director of the Robert Mondavi Institute for Wine and Food Science. "This is a topic that continues to intrigue researchers and consumers, and we are privileged to bring both of these scientists together at аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis to share their insights."

Klatsky, whose talk will pose the question "Is Abstinence From Beer and Wine Hazardous to Your Health?" has extensively studied how alcoholic beverage consumption is related to health, particularly heart-related conditions. He also has investigated how coffee and tea consumption impacts health and cardiovascular risk among Asian-American ethnic groups.

Klatsky is an adjunct investigator in the division of research and a senior consultant in cardiology for the Kaiser Permanente Medical Care Program in Oakland.

Katz, director of the University of Pennsylvania's Krogman Center for Childhood Growth and Development, is a leading expert on the anthropology of food. His аÄÃÅÁùºÏ²ÊÄÚÄ»ÐÅÏ¢ Davis presentation will focus on "Origins of Agriculture, the Rise of Civilization and the Evolution of Cuisine: The Special Roles of Fermented Food Beverages in Human History." He served as editor-in-chief of the award-winning international three-volume Encyclopedia of Food and Culture, published by Scribners in 2003.

This event is free and open to the public. Due to limited seating, anyone planning to attend is asked to register with Patricia Glass at the Robert Mondavi Institute at (530) 754-6349 or pglass@ucdavis.edu.