When I was in the third year of my undergraduate degree, my classmates and I were tasked with quite a terrible experiment for our microbiology class. We were to fill Petri dishes with agar-agar and ...

Carcass of Beef by French artist Chaim Soutine, c. 1925. Source: Wikimedia Commons/Public Domain. “There was never the least attention paid to what was cut up for sausage… there would be meat that had ...

WE SHOULD really care about disgust. Not only does it protect us from coming into contact with possibly dangerous substances, such as rotting meat, but it is also central to understanding our moral ...