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September 14, 2025 102 mins
¿Y si tu plato fuera un documento histórico? En este directo con JM Mulet leemos el mundo a través de la comida: del tuétano prehistórico al fast food, del garum romano al CRISPR, desmontando mitos y entendiendo por qué no “somos lo que comemos”, sino que comemos lo que somos. En una conversación ágil, divertida y muy documentada, hablamos de cómo la cultura, la religión, el comercio, la ciencia y la tecnología han cocinado lo que hoy llamamos “nuestra” cocina. ¿De verdad lo “natural” es siempre mejor? ¿Por qué el pan fue una infraestructura de poder? ¿Qué aprendió Europa del mundo árabe con el azúcar y la fritura? ¿Y qué cuenta de nosotros la comida rápida además de calorías? Qué te llevarás si ves este directo - Una historia cultural de la comida contada como nadie te la ha contado. - Mitos desmontados con evidencia (sin moralinas). - Claves para entender por qué comemos lo que comemos… y cómo podría cambiar mañana. - Preguntas afiladas para mirar tu despensa con otros ojos. Dale a “Recordatorio”, suscríbete y comparte con quien disfrute de pensar (y comer) mejor. Deja en comentarios la pregunta que te gustaría hacerle a Mulet: la leeremos en directo. JM Mulet (Denia, 1973) Licenciado en química y doctor en bioquímica y biología molecular por la Universidad de Valencia. Hizo una estancia postdoctoral de tres años en la Universidad de Basilea (Suiza). Actualmente es catedrático de bioquímica y biología molecular en el departamento de biotecnología de la Universidad Politécnica de Valencia (UPV) y dirige una línea de investigación en el Instituto de Biología Molecular y Celular de Plantas, centro mixto del CSIC y la UPV del que además es vicedirector, tratando de desarrollar plantas tolerantes a sequía o a frío, con numerosas publicaciones científicas, patentes y algún premio. En paralelo a su labor académica e investigadora desarrolla una amplia actividad como divulgador científico. Es autor de 10 libros, entre ellos Comer sin Miedo del que se han vendido más de 20.000 ejemplares y se ha publicado en varios países, y de otros títulos como Medicina sin Engaños, La Ciencia en la Sombra, Transgénicos sin miedo o de Ecologismo real. Escribe la sección “Ciencia sin Ficción” en El País Semanal y Fotogramas de ciencia en Métode. Es colaborador en varios programas de radio. Conferenciante habitual sobre temas relacionados con la alimentación o la biotecnología y su cuenta de X/twitter es una de las más seguidas de un científico en activo de habla hispana (@jmmulet). Su último libro es Comemos lo que somos. que puedes adquirir preferiblemente en tu libreria de confianza o aquí: https://amzn.to/3I9598c Síguenos en Redes Twitter: https://twitter.com/radioelrespeto Instagram: https://www.instagram.com/radioelrespeto/ Facebook: https://www.facebook.com/radioelrespeto Redes Sociales del Equipo: | Pablo Fuente | https://www.instagram.com/pablofuente/ | Nacho Sevilla | https://twitter.com/nachorsevilla | Fernando Sierra | https://twitter.com/Peeweeyo1
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