What Food Texture Teaches Us about Perception, Culture and Language
Scientific American
Why Science Quickly’s Interim Host Kendra Pierre-Louis Hates Mayo—And What It Reveals about Food Psychology
Kendra Pierre-Louis steps in as interim host and dives into the science behind why some foods—especially mayonnaise—can gross us out.
 Posted into Scientific American @npub1xngx...q7zm
The Slop Cycle—How Every Media Revolution Breeds Rubbish and Art
Scientific American
AI Slop—How Every Media Revolution Breeds Rubbish and Art
The popularization of the term “slop” for AI output follows a centuries-long pattern where new tools flood the zone, audiences adapt and some o...
 Posted into Scientific American @npub1xngx...q7zm