Taste
Evans and Clarkson: Science through comics
Kate Evans and Giselle Clarkson are on a mission to tell stories about science through words and pictures. They've embarked on a new series for New Zealand Geographic where they tackle the questions… Audio
Our Changing World for 13 August 2020
The sensory lab at AUT is used for food testing and tests can involve all the senses, including sound. Audio
Professor Gary McLean: International Covid-19 update
Gary McLean is a professor in molecular immunology at London Metropolitan University who specialises in infectious diseases, immunology and antibody engineering. He joins the show to look at the big… Audio
Rick Stein: 'I keep asking to do a New Zealand food series'
Rick Stein has been visiting these shores since the 1960s, when he celebrated his 21st by eating crayfish in Kaikoura, and he's still pleading with his TV bosses to do a New Zealand food series. Audio
The week that was - what your country tastes like
Comedians Te Radar and Gemma Gracewood have the rundown on what countries around the world taste of, according to a woman with synaesthesia. New Zealand - wet nail polish and a bumble bee, Australia -… Audio
Proof: When celery was in vogue
Proof from America's Test Kitchen is a new-ish show trying to solve some food mysteries. Like should you put ketchup on burgers, and how do odd jellybean flavours get designed?! Writer and producer… Audio
Pop! Culture podcast | Episode 3: A Matter of Taste
What do our 'tastes' say about us? And who gets to decide whether they're 'good' or 'bad'? In this episode of Pop! Culture, Melody Thomas and Tony Stamp examine the elusive notion of taste. Audio
Food for Life
After caring for his mother through her cancer, food writer Ryan Riley decided to set up Life Kitchen, a free UK-wide cookery class initiative to help people living with cancer focused on taste and… Audio
Stuart Firestein: ignorance, failure, and how we smell
Kim Hill talks to neuroscientist Dr Stuart Firestein, Chair of Columbia University's Department of Biological Sciences, whose lab studies the vertebrate olfactory system, seeking answers to the… Audio
Lab made wine
Two young biotechnology grads are trying to recreate expensive wines and rare vintages, using water, ethanol and some flavour molecules. Alec Lee of Ava Winery wants to make the flavours of top notch… Audio
Bee Wilson: How we learn to eat
In her book First Bite: How We Learn To Eat (Fourth Estate) Bee Wilson examines the latest thinking on how we can change our flavour preferences. Audio
The Dorito Effect
In his book 'The Dorito Effect: The Surprising New Truth About Food and Flavor' (Simon and Schuster) Mark Schatzker looks at how the flavour of our food has changed, and how the industry that makes… Audio
Richard Newcomb: sense of smell
Chief scientist at Plant and Food Research, Professor of Evolutionary Genetics at the University of Auckland, and Principal Investigator at the Allan Wilson Centre for Molecular Ecology and Evolution… Audio
Wine science
Chris Simms from the New Scientist has been looking at the science of terroir and why wine tastes the way it does. Audio
Exploring taste
John McQuaid explores the complexities of our sense of taste in his book "Tasty: The Art and Science of What We Eat" (Scribner). Audio
Taste and flavour
From children who won't try a new food even once, to adults who enjoy foods so spicy that the pain of eating them drowns out the taste, why we like some foods, and are disgusted by others, is a… Audio
Alcohol Science
The science of alcohol; from yeast, to taste, to fermentation, to hangovers. Adam Rogers looks at the current state of our knowledge, and some of the common myths and misconceptions, in his book… Audio
Playing Favourites with Carl Wilson
Music critic at Slate, whose 2007 book about Celine Dion has just been issued in an expanded edition: Let's Talk About Love: Why Other People Have Such Bad Taste. Audio
Wine Awards and Taste
Rosemarie Neuninger is investigating whether wine awards influence consumers' perception of the wine's quality Audio
Wine Awards and Taste
Rosemarie Neuninger is investigating whether wine awards influence consumers' perception of the wine's quality
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