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Curious Minds: Food Science

9 episodes 83%4KCC

Where science, policy, and appetite collide on every plate.

Explore how a society judges food quality and how those choices shape the global food supply. Through topics like genetic modification, farmed fish, sugar, and flavor, this series reveals the forces behind what we eat and why it matters. Sign up to watch ideas about food become sharper, richer, and far more consequential.

Episode guide

9 episodes
1
1Franken-Food
Rick Moonen, chef & restaurateur, explains how concerns over genetically modified food lead him to become an advocate for natural food.
2 min
2
2Cast A Wide Net
We need to open our minds and palates to the many delicious fish we avoid because of their unattractive names, contends Rick Moonen, chef & restaurateur.
2 min
3
3The Upside Of Fish Farms
Rick Moonen, chef & restaurateur, celebrates fish farms that operate in a healthy and sustainable manner.
1 min
4
4You Are What You Eat
Americans are starting to recognize the importance of healthy food, says Rick Moonen, chef & restaurateur, but we need to do even more.
1 min
5
5Genetically Modified Foods
Agricultural scientist Sonny Ramaswamy explains how and why scientists create genetically modified foods.
2 min
6
6Are Genetically Modified Foods Less Healthy?
Agricultural scientist Sonny Ramaswamy weighs in on the potential health implications of genetically modified foods.
1 min
7
7Sugar Rush
John McQuaid, author of "Tasty: The Art and Science of What We Eat," describes the neurological "hot spots" that make sugar a primal form of pleasure for many animals.
2 min
8
8Richer, Sweeter, Spicier
John McQuaid, author of "Tasty: The Art and Science of What We Eat," marvels at how humans have become culinary thrill seekers, in search of ever more exciting tastes that cross the line from pleasure into pain.
2 min
9
9Feast For The Senses
John McQuaid, author of "Tasty: The Art and Science of What We Eat," explains how taste and smell become sensation -- and why the perfect food is...drumroll, please...Ketchup!
2 min
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