3 Comments

Further to your mention of Fabiana Carvalho's observation, You may be interested in a book called "Gastrophysics: The New Science of Eating", by Charles Spence

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I love that you mention Kyle Chayka in your post! I recently listened to the Feb. 14th episode of the Decoder Ring podcast with him, where he discussed why/how coffee shops have become more homogenous.

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Very challenging and an amazing piece! Thank you for sharing.

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