Entries in Innovation Hub by Marc Sollinger
The Mona Lisa, the David, and … the internet? Writer Virginia Heffernan explains why we can view the internet as a work of art. Read more....
McDonald’s wasn’t actually the first fast food restaurant. Andrew Smith talks about the history, and future, of fast food.
You can make something surprisingly delicious out of squid guts. Seriously. Arielle Johnson of Noma dives into the frontier of food.
The way your grandma taught you to cook chicken might just be wrong. Chefs Kenji Lopez-Alt and Tony Maws tell us how science can transform home cooking.
You can probably picture what the future is going to look like and sound like. But what’s it going to taste like? To find out, we talk to food researcher Arielle Johnson of famed restaurant Noma in Copenhagen. Read more...
You like blue, burritos, and Belle & Sebastian… but why? Journalist Tom Vanderbilt explains the science behind our taste. Read more...
We'll talk about the secrets behind creativity. We'll take a look at Mechanical Turk. And you'll find out why radiation isn't as scary as you thought. Read more...
Hot summer weather got you down? Cool off by diving into a pool of carefully curated audio. Read more....
Did you hear that Karl’s going to get fired? Frank McAndrew explores the science of gossip, and explains why it isn’t always a bad thing. Read more...
When a driverless car kills someone, who will be held responsible? As robotic devices become more common, legal scholar Ryan Calo tells us how they’ll interact with the legal system. Read more....
This week on Innovation Hub: We’re talking politics. (But no election news -we promise!) Read more....
Climate change. Electric cars. Carbon taxes. The future of energy is confusing. Fortunately, we’ve got former Energy Secretary Steven Chu to guide us through it. Read more....
