Stomach This

Big Picture Science show

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="">Mary Roach</a></strong> – Author, most recently, of <i><a href=";camp=1789&amp;creative=9325&amp;creativeASIN=0393081575&amp;linkCode=as2&amp;tag=arweal-20">Gulp: Adventures on the Alimentary Canal</a><img src=";l=as2&amp;o=1&amp;a=0393081575" width="1" height="1" border="0" alt="" style=""></i> </li> <li> <strong><a href="">Martin Wickham</a></strong> – Head of Nutrition, Leatherhead Food Research, U.K.</li> <li> <strong><a href="">Paul Rozin</a></strong> – Professor of psychology, University of Pennsylvania</li> <li> <strong><a href="">Michael Gershon</a></strong> – Professor in the Department of Pathology and Cell Biology, Columbia University Medical Center</li> <li> <strong><a href="">Howie Choset</a></strong> – Professor of robotics at Carnegie Mellon University</li> </ul><p><strong><a href="">Descripción en español</a></strong></p>