Interview with Chris Vineyard : A Chewing Professional (S2:E7)
10/29/21 • 33 min
Professor and evolutionary biologist, Chris Vineyard, joins us on the podcast today to talk about the evolution of chewing and how that relates to our texture preferences. We learned about how jaws have evolved and if some of our human tendencies spread to other species as well. Chewing goes back for billions of years and Chris has a look into the timeline.
Got questions or comments? Email us! [email protected]
Transcript: On the way...
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
Professor and evolutionary biologist, Chris Vineyard, joins us on the podcast today to talk about the evolution of chewing and how that relates to our texture preferences. We learned about how jaws have evolved and if some of our human tendencies spread to other species as well. Chewing goes back for billions of years and Chris has a look into the timeline.
Got questions or comments? Email us! [email protected]
Transcript: On the way...
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
Previous Episode
Iconic Crunch and LOUDNESS (S2: E6)
Texture is iconic. It's why we love some foods and reject others. Texture is vitally important to make gluten free and meatless meat products acceptable to the general public. One of the ways we get to these textures is by forming long fibers or by adding air to make puffy products. One thing that may get missed is that texture can make foods LOUD. Humans tend love loud foods and crinkly packaging. Find out about the iconic structures that form the foods you love.
Got questions or comments? Email us! [email protected]
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
Next Episode
What's crunchier, a carrot or a glass of milk? (S2:E8)
Did you know that a carrot and a glass of milk have about the same amount of water? So why is the texture so different? We jump into how the structures in these foods create incredibly different structures.
Got a questions for us? Email us at [email protected]
Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!
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