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.

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