“What separates humans from animals, is an interest in the past”. That’s a 900-year-old quote from a textbook that Nigerian listener Taiwo came across, and he wrote to CrowdScience to ask if modern science would agree. Most of us spend time thinking about the past, whether it is ...Show more
How does Bluetooth work?
CrowdScience listener Rachel uses Bluetooth headphones on her cycle to work, seamlessly playing music from her phone without using wires. But how does this technology send information through the air? To find out, Rachel and presenter Caroline Steel travel to Cambridge in the UK ...Show more
What's the most versatile pan in the kitchen? According to chef and cookbook author J. Kenji López-Alt, it's the wok! And along with spices, he sprinkles science explainers into his writing. Today's episode is just that — the science of the wok in action. He and host Emily Kwong ...Show more
We talk to volcano scientist Ed Marshall in Iceland about working at the volcano which has burst into life spectacularly again after a year of quiet. Also in the programme, we'll be following migrating moths across Europe in light aircraft to discover the remarkable secrets of th ...Show more
In the antithesis of a cookery programme, we meet people from around the world who can’t, don’t or won’t cook. Cooking from scratch will bring us health and happiness. Well that’s what we hear from countless cookbooks, magazines, TV shows, celebrity chefs, and even government ini ...Show more
The Science of CookingBrian Cox and Robin Ince get their chef's hats on as they look at the science of cooking. They are joined by comedian Katy Brand, author and food critic Grace Dent, material scientist Mark Miodownik and science writer Harold McGee, whose seminal book on the ...Show more