The Science And Technology Behind America's Favorite Foods

To mark the Thanksgiving holiday, Radio Boston has a special hour on the science, history, and technology behind some of American's favorite foods.

We'll take a look at the psychology behind what ends up in our grocery cart, the long battle to make our food safe, and the high technology of creating food that can survive extreme cold or desert heat — and still bring a taste of home to U.S. soldiers.

Plus, as the day is all about breaking bread with loved ones, we'll unlock some of the mysteries behind the world's oldest and most ubiquitous staple: Bread.

Nathan Myhrvold, founder of Intellectual Ventures and author of "Modernist Cuisine" and "Modernist Bread: The Art and Science". He tweets @nathanmyhrvold.

Anastacia Marx de Salceo, author of "Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat." She tweets @CombatKitchen.

Deborah Blum, director of the Knight Science Journalism Program at MIT. Her new book is "The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century.” She tweets @deborahblum.

Rachel Herz, neuroscientist who specializes in perception and emotion. She teaches at Brown University and Boston College. Her latest book is "Why You Eat What You Eat: The Science Behind Our Relationship With Food." She tweets @rachel_herz.