Distillations: Science + Culture + History

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.