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Why Some Foods Gross Us Out

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Manage episode 518707990 series 3639545
Content provided by Scientific American. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Scientific American or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode of Science Quickly, Rachel Feltman introduces interim host Kendra Pierre-Louis, a climate journalist with a strong aversion to mayonnaise—and a knack for turning that disgust into fascinating science reporting. Pierre-Louis shares insights into the psychology of taste, the cultural language of food textures and the way that categories of such textures, including creamy foods such as mayo, can trigger visceral reactions.

Recommended Reading

Mayonnaise Is Disgusting, and Science Agrees,” by Kendra Pierre-Louis, in Popular Science. Published online October 31, 2017

Texture Is the Final Frontier of Food Science,” by Kendra Pierre-Louis, in Popular Science. Published online February 13, 2021

Kendra Pierre-Louis’s website.

E-mail us at [email protected] if you have any questions, comments or ideas for stories we should cover!

Discover something new every day: subscribe to Scientific American and sign up for Today in Science, our daily newsletter.

Science Quickly is produced by Kendra Pierre-Louis, Rachel Feltman, Fonda Mwangi and Jeff DelViscio. This episode was edited by Alex Sugiura. Shayna Posses and Aaron Shattuck fact-check the show. The theme music was composed by Dominic Smith.

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

1854 episodes

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Why Some Foods Gross Us Out

Science Quickly

20 subscribers

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Manage episode 518707990 series 3639545
Content provided by Scientific American. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Scientific American or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode of Science Quickly, Rachel Feltman introduces interim host Kendra Pierre-Louis, a climate journalist with a strong aversion to mayonnaise—and a knack for turning that disgust into fascinating science reporting. Pierre-Louis shares insights into the psychology of taste, the cultural language of food textures and the way that categories of such textures, including creamy foods such as mayo, can trigger visceral reactions.

Recommended Reading

Mayonnaise Is Disgusting, and Science Agrees,” by Kendra Pierre-Louis, in Popular Science. Published online October 31, 2017

Texture Is the Final Frontier of Food Science,” by Kendra Pierre-Louis, in Popular Science. Published online February 13, 2021

Kendra Pierre-Louis’s website.

E-mail us at [email protected] if you have any questions, comments or ideas for stories we should cover!

Discover something new every day: subscribe to Scientific American and sign up for Today in Science, our daily newsletter.

Science Quickly is produced by Kendra Pierre-Louis, Rachel Feltman, Fonda Mwangi and Jeff DelViscio. This episode was edited by Alex Sugiura. Shayna Posses and Aaron Shattuck fact-check the show. The theme music was composed by Dominic Smith.

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

1854 episodes

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