Schrödinger's chat: can AI and scientists co-exist?

为什么零食越来越脆

The Intelligence from The Economist

2026-10-16

27 分钟
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单集简介 ...

In recent weeks, AI has solved hundreds of previously unanswered maths problems. Our correspondents ask if machines can do the same in other areas of science and what role human researchers may play. Why crisps are getting chunkier and chocolate chewier. And celebrating the life and work of author Annie Dillard. Watch extended clips from Insider here. Guests and host: • Alex Hern, AI writer • Alok Jha, science editor • Avantika Chilkoti, global business writer • Ann Wroe, obituaries editor • Rosie Blau, co-host of “The Intelligence” • Jason Palmer, co-host of “The Intelligence” Topics covered: • Scientific research, mathpocalypse, AI • Crisps, snacks, texture, crunchtok • Annie Dillard, nature, obituary Listen to what matters most, from global politics and business to science and technology—subscribe to The Economist. Hosted on Acast. See acast.com/privacy for more information.
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单集文稿 ...

  • The Economist.

  • Hello and welcome to The Intelligence from The Economist.

  • I'm Rosie Blau.

  • And I'm Jason Palmer.

  • Today on the show, why snacks are getting crunchier,

  • and a warning that this item includes some disgusting sounds.

  • And celebrating the life of writer Annie Dillard.

  • First up, though.

  • Okay, Avantika, what have you got for me this morning?

  • Right, I've got baked Wotsits Giants.

  • They promise to be really cheesy.

  • Big bag.

  • I actually love these.

  • Very crunchy.

  • What a nice breakfast.

  • Now, I've got what are called Wotsits Crunchy.

  • So this is the amped-up version.

  • Avantika Chilkoti, our global business writer,

  • tell me why we're talking about crisps this morning.

  • I've been going round big food firms