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Podcast: Science Quickly
Episode: Why Some Foods Gross Us Out
Description: 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...