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Stephen Dubner

๐Ÿ‘ค Speaker
7195 total appearances

Appearances Over Time

Podcast Appearances

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So what we find repugnant in one era may be standard in another. This concept holds not just for what we eat, but what we believe, how we behave. Slavery, for instance, was for centuries treated like a standard business practice. On the other hand, consider life insurance.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So what we find repugnant in one era may be standard in another. This concept holds not just for what we eat, but what we believe, how we behave. Slavery, for instance, was for centuries treated like a standard business practice. On the other hand, consider life insurance.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Until the middle of the 19th century, it was considered, as the sociologist Viviana Zelizer once wrote, a profanation which transformed the sacred event of death into a vulgar commodity. If we are capable of making such big shifts in matters like these, can it really be so hard to make insects appealing?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Until the middle of the 19th century, it was considered, as the sociologist Viviana Zelizer once wrote, a profanation which transformed the sacred event of death into a vulgar commodity. If we are capable of making such big shifts in matters like these, can it really be so hard to make insects appealing?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Until the middle of the 19th century, it was considered, as the sociologist Viviana Zelizer once wrote, a profanation which transformed the sacred event of death into a vulgar commodity. If we are capable of making such big shifts in matters like these, can it really be so hard to make insects appealing?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

In 2021, the European Union's Food Safety Authority ruled that mealworms are safe for human consumption. Two years later, the EU approved the sale of insect proteins in powdered and dried forms for human consumption. But what about human demand? Here again is Sandro Ambul.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

In 2021, the European Union's Food Safety Authority ruled that mealworms are safe for human consumption. Two years later, the EU approved the sale of insect proteins in powdered and dried forms for human consumption. But what about human demand? Here again is Sandro Ambul.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

In 2021, the European Union's Food Safety Authority ruled that mealworms are safe for human consumption. Two years later, the EU approved the sale of insect proteins in powdered and dried forms for human consumption. But what about human demand? Here again is Sandro Ambul.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

They'd think it was pretty good. I met up with Paul Rosin, the Penn psychologist, scholar of disgust, insect advocate at The Black Ant, a modern Mexican restaurant in Manhattan's East Village. Are you hungry? I can eat. The chef is Ileana Cermeno.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

They'd think it was pretty good. I met up with Paul Rosin, the Penn psychologist, scholar of disgust, insect advocate at The Black Ant, a modern Mexican restaurant in Manhattan's East Village. Are you hungry? I can eat. The chef is Ileana Cermeno.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

They'd think it was pretty good. I met up with Paul Rosin, the Penn psychologist, scholar of disgust, insect advocate at The Black Ant, a modern Mexican restaurant in Manhattan's East Village. Are you hungry? I can eat. The chef is Ileana Cermeno.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Can I prepare you one, Paul? Sure. I'm going to give you a little bit bigger dose of ant than I... How many ants are you giving me? That looks to be about 100 ants. Wouldn't you say, maybe? They're pretty small. Yeah.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Can I prepare you one, Paul? Sure. I'm going to give you a little bit bigger dose of ant than I... How many ants are you giving me? That looks to be about 100 ants. Wouldn't you say, maybe? They're pretty small. Yeah.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Can I prepare you one, Paul? Sure. I'm going to give you a little bit bigger dose of ant than I... How many ants are you giving me? That looks to be about 100 ants. Wouldn't you say, maybe? They're pretty small. Yeah.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I can't keep my hands off the grasshoppers. They're addictive. They're like cocktail peanuts.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I can't keep my hands off the grasshoppers. They're addictive. They're like cocktail peanuts.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I can't keep my hands off the grasshoppers. They're addictive. They're like cocktail peanuts.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So do you personally feel it's your mission to make insect eating more acceptable, or you just happen to land here?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So do you personally feel it's your mission to make insect eating more acceptable, or you just happen to land here?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So do you personally feel it's your mission to make insect eating more acceptable, or you just happen to land here?