Distillations explores the human stories behind science and technology, tracing a path through history in order to better understand the present. Our hosts are Michal Meyer, historian of science and editor in chief of Chemical Heritage magazine, and Bob Kenworthy, CHF’s in-house chemist. Each month we examine the intersections of culture, history, and material science.
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September 26, 2008 | by Distillations Staff
Breaking through the glass ceiling can be tough, especially when you are a woman in a traditionally male-dominated field. This week’s episode takes a look at women in chemistry.
Posted In: History | Society
September 19, 2008 | by Distillations Staff
This week we delve into the world of experimenting on oneself. Many scientists have both knowingly and unknowingly used themselves as guinea pigs in the lab.
September 5, 2008 | by Distillations Staff
In the eleventh century the first camera obscura was invented, helping artists draw. It would be another eight centuries before people figured out how to capture images directly onto film.
August 22, 2008 | by Distillations Staff
This week we’re looking back at some of our favorite Distillations episodes.
Posted In: History | Society | Technology
We continue to look back at some of our favorite episodes this week at Distillations.
Posted In: History | Medicine | Society
August 15, 2008 | by Distillations Staff
Addicted to the Olympics? Take a break from too much video with 12 minutes of audio. On today’s show, we investigate Olympic mysteries, from the flame of the torch to the composition of those so-called gold medals.
August 8, 2008 | by Distillations Staff
This week we discuss the chemistry behind what we wear. Many modern fabrics include synthetic materials , and these synthetics would not be possible without chemistry.
August 1, 2008 | by Distillations Staff
We’re rather fond of chemistry here at Distillations, but even we have to admit that not everyone who’s interested in chemistry is inspired purely by a love of science. On today’s show we explore the uses of chemistry on either side of the law
July 25, 2008 | by Distillations Staff
The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode.
July 18, 2008 | by Distillations Staff
There’s an old stereotype that portrays science and religion as inevitably mired in conflict. On today’s show we look past the clichés—evolution and Galileo and all that—for some areas where the two have something constructive to say to each other.
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