Summary: <p>Not all conversation is appropriate for the dinner table – and that includes, strangely enough, the subject of eating. Yet what happens during the time that food enters our mouth and its grand exit is a model of efficiency and adaptation.</p> <p>Author Mary Roach takes us on a tour of the alimentary canal, while a researcher describes his invention of an artificial stomach. Plus, a psychologist on why we find certain foods and smells disgusting. And, you don’t eat them but they could wiggle their way within nonetheless: surgical snakebots.</p> <h2>Guests:</h2> <ul> <li> <strong><a href="http://www.maryroach.net/">Mary Roach</a></strong> – Author, most recently, of <i><a href="http://www.amazon.com/gp/product/0393081575/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0393081575&linkCode=as2&tag=arweal-20">Gulp: Adventures on the Alimentary Canal</a><img src="http://www.assoc-amazon.com/e/ir?t=arweal-20&l=as2&o=1&a=0393081575" width="1" height="1" border="0" alt="" style=""></i> </li> <li> <strong><a href="http://www.leatherheadfood.com/our-people">Martin Wickham</a></strong> – Head of Nutrition, Leatherhead Food Research, U.K.</li> <li> <strong><a href="https://sites.sas.upenn.edu/rozin">Paul Rozin</a></strong> – Professor of psychology, University of Pennsylvania</li> <li> <strong><a href="http://www.cumc.columbia.edu/dept/gsas/anatomy/Faculty/Gershon/">Michael Gershon</a></strong> – Professor in the Department of Pathology and Cell Biology, Columbia University Medical Center</li> <li> <strong><a href="http://www.cs.cmu.edu/~choset/">Howie Choset</a></strong> – Professor of robotics at Carnegie Mellon University</li> </ul><p><strong><a href="http://www.seti.cl/programa-del-instituto-seti-digiera-esto/">Descripción en español</a></strong></p>
