Charles Darwin, the renowned British naturalist famous for laying the groundwork for evolutionary theory, had an unusual and gastronomic tradition which involved tasting the very species he studied. This curiosity not only satisfied his palate but also provided him with direct insight into the characteristics and qualities of the animals and plants he encountered in his research. His practice began during his time at university and persisted throughout his extensive scientific expeditions, making it one of the more fascinating anecdotes associated with the author of 'On the Origin of Species'.

The so-called 'Glutton Club', which Darwin was part of in Cambridge, was a gathering of like-minded individuals who met regularly to sample exotic and previously untried animals. This club not only showcased Darwin's adventurous spirit but also highlighted an era when the boundaries of culinary exploration were far less defined. It was a social affair where intellectual discourse intermingled with a shared experience of tasting new species, fostering a unique community centered around both science and gastronomy.

While this culinary practice might seem odd or even unethical in modern contexts, it serves to underline Darwin's adventurous and enquiring nature. Engaging directly with the subjects of his study allowed him to form deeper connections and insights, which ultimately enriched his scientific contributions. The 'Glutton Club' exemplifies the intersection of scientific inquiry and exploration, embodying Darwin's lifelong commitment to understanding the natural world in all its forms, including the more peculiar and consumable ones.