Episode 99: Summer BBQ
Distillations | Science History Institute · Science History Institute
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Show Notes
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.