About this episode
Halfway through July, we are just about in the middle of summer. So we thought it would be appropriate to talk about meat and barbecuing in this week’s episode of Distillations.
SHOW CLOCK
00:00 Opening Credits
00:31 Introduction
01:01 Chemical Agent: Papain
03:51 Conversation with Roger Horowitz
09:17 Carcinogens and Grilled Meat
11:22 Closing Credits
CREDITS
Special thanks to Victoria Indivero, Michal Meyer, and James Voelkel for researching this show. Additional credits available at chemheritage.org/distillations.
Get every episode summarized
Each time Distillations | Science History Institute publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Distillations | Science History Institute
Agnes Pockels and the Kitchen Sink Myth
Distillations | Science History Institute
Flemmie Kittrell and the Preschool Experiment
Distillations | Science History Institute
The CRISPR Babies
Distillations | Science History Institute
Humans and Monsters: An Interview with Surekha Davies
Distillations | Science History Institute