"We have seen already that the human genome is adapted in varying degrees to deal with alcohol. Because every drop of alcohol comes from yeast, there is a sense in which the genetics and practice of human drinking were largely crafted by the sugar fungus. If agriculture and civilization were founded on the needs of brewers, it follows that we have been tamed by Sacchromyces. This is particularly compelling for those of us who hunt for the cork-screw at the end of a tiring day. there is a certain truth to this idea of an ancient co-dependence. Yeast, as a silent partner in this venture, also shows signs of domestication in its genome. For a long time it was believed that Saccharomyces was a sort of house-trained pet, the microbial equivalent of the domestic cat."