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Why Some Foods Gross Us Out

Why Some Foods Gross Us Out

60-Second Science vor 10 Monaten

Kendra Pierre-Louis steps in as interim host and dives into the science behind why some foods—especially mayonnaise—can gross us out.

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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
sciencequickly@sciam.com 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