Why Some Foods Gross Us Out

为何有些食物令我们感到恶心

Science Quickly

2025-11-10

12 分钟
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单集简介 ...

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
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  • Happy Monday, listeners!

  • For Scientific American Science Quickly, I'm Rachel Feldman.

  • Today, instead of our usual news roundup, I'm here to introduce you to our new interim host.

  • I'm actually going on parental leave for a little bit and I'll be gone until sometime in the spring of 2026.

  • But the amazing award-winning Kendra Pierre-Lewis is here to fill in for me while I'm gone.

  • And today we figured we would chat about who she is and what she likes to write about so that you could get to know her.

  • Kendra, welcome.

  • Here, Rachel.

  • I was going to be like, thanks for having me.