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Nov 10
12m 43s

Why Some Foods Gross Us Out

Scientific American
About this episode
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 ... Show More
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