Short Wave Folgen

Our ancestors evolved the ability to taste the sweet goodness of foods like pastries and creamy chocolates. They were enticed to consume quick calories that might only be available sporadically. What does that mean today for our brains and bodies in a world where sugar is much more abundant? Host Aaron Scott talks to taste and smell researcher Paule Joseph about the sticky science of sugar and how we can have too much of a good thing.-Separately, we want to feature YOU in an upcoming episode! Is there a moment when you realized how math impacts the world or a favorite way to harness math's power? Tell us in a 20 second or less voice memo emailed to shortwave@npr.org. Include your name and location, and your voice could appear in an upcoming episode!Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Today, we're getting salty as we continue our series "Taste Buddies" — Short Wave's ode to taste buds. In this encore episode, Scientist in Residence Regina G. Barber goes on a salty flavor journey with scientist Julie Yu. Along the way, Julie explains salt's essential role in our daily lives and how it affects our perception of food. Follow Regina on Twitter @ScienceRegina. Reach the show by sending an email to ShortWave@NPR.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

We're continuing our celebration of taste with another episode in our "Taste Buddies" series. Today: Umami.In the early 1900s a Japanese chemist identified umami, but it took a century for his work to be translated into English. In this encore episode, Short Wave host Emily Kwong talks with producer Chloee Weiner about why it took so long for umami to be recognized as the fifth taste.Follow Emily on Twitter @emilykwong1234. Reach the show by sending an email to ShortWave@NPR.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy