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4 NGÀY TRƯỚC

Best of February Books

In this episode, the 125th anniversary of the birth of Brendan Bracken, the Irish born adventurer who became Winston Churchill's greatest supporter, with biographer Charles Lysaght; the 400 year fight to end slavery in the Americas, with historian Carrie Gibson; and treasure and ghosts in the London clay, with author Victoria Shepherd.

4 ngày trước

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53 phút
18/07/2025

Season 4 is coming

A short update from Frank and the production team of Inside the Crime. Season 4 is coming, but we'd like your input... take a listen to find out why. Email: insidethecrime@newstalk.com

18/07/2025

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12 phút
23/11/2021

Episode 1 - The Whelan Family Story

Episode 1 of Inside The Crime - The Whelan Family Story - with a new episode weekly.

23/11/2021

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34 phút
1 THG 2

America's Infamous Traitor, Benedict Arnold

We're looking at the life and legacy of one of the American Revolution's greatest villains, Benedict Arnold, and we'll find out how his name became synonymous with treachery and betrayal. Featuring: Dr Eliga Gould, Harmsworth Professor of American History at Oxford; Dr Tom Sebrell, history lecturer at University College London; Dr Charlene Boyer-Lewis, professor of history and director of American Studies at Kalamazoo College, Michigan, and author of the upcoming ‘Traitor, Wife: Peggy Shippen Arnold and Revolutionary America’; and Emma Parry, author of the upcoming novel ‘Mrs Benedict Arnold’.

1 thg 2

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53 phút
28 THG 1

The Plough And The Stars: 100 Years On

In this episode, we find out about the first staging of Seán O'Casey's play The Plough and The Stars 100 years ago and why it provoked such furious debate and even riots. Our panel features: Dr Ciara Murphy, Lecturer in Drama at TU Dublin and Vice President of the Irish Society of Theatre Research; Mairéad Delaney, Archivist at the Abbey Theatre Archive; Dr Bess Rowen, assistant professor of theatre and a theatre theorist and historian at Villanova University, Pennsylvania, and an expert on Seán O’Casey’s work and the 1926 riot; and Prof Nicholas Grene, Fellow Emeritus in English Literature at Trinity College Dublin.

28 thg 1

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53 phút
18/12/2025

The Science of Kissing

For his Christmas podcast, Professor Luke dives into one of the oldest, strangest and most delightful human behaviours: kissing. And yes, there really are scientists who study it. Kissologists? Why not. Someone has to keep the flame of enquiry burning under the mistletoe. Kissing isn’t new. In fact, our primate ancestors may have been at it 21 million years ago. Humans, chimpanzees, bonobos and orangutans all kiss, and the trail of evolution suggests the ancient snog goes back to a shared forebear long before Christmas was invented. So why do we do it? Luke’s answer brings joy to his immunologist’s heart: kissing is fundamentally about the immune system. It’s bonding, soothing, socially rewarding… but it’s also a biological exchange of information. When we kiss, we taste another person’s immune profile through their saliva. We’re wired to choose partners whose immune systems are similar enough to blend but different enough to give our potential offspring an advantage — the Goldilocks zone of mate selection. Kissing is also bound up in how humans live. We’re pack animals; our wellbeing depends on social closeness. For parents, early kissing and mouth-to-mouth feeding once helped babies survive. For adults, it floods the brain with oxytocin — the same hormone released during breastfeeding — building trust, comfort and connection. And yes, kissing is… messy. Saliva production surges to dissolve bacteria. Mouth microbes are swapped. Germs hitch a lift. Glandular fever is the classic “kissing disease,” especially among teenagers, and herpes simplex moves easily through saliva. The upside? Some research shows kissing can reduce allergic reactions — including a study where hives became less severe after a 30-minute smooch. The benefits stack up: reduced stress, better bonding, endorphin release, raised heart rate, improved mood, and even potential perks for your complexion. A deep kiss works 24 facial muscles, stimulates circulation and boosts collagen. Science says the Christmas kiss might be good for your skin as well as your soul.

18/12/2025

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17 phút
14/11/2025

A look back on the new stories of the week on our Friday Forum

Séamus McGrath TD, Spokesperson on Housing, Fianna Fáil, Cork South-Central, Kathleen Funchion MEP, Sinn Féin, Ireland South, and Kevin Doyle, Group Head of News, Irish Independent were our Friday Forum today.

14/11/2025

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22 phút
17/11/2025

The Anglo-Irish Agreement: 40 Years On

Featuring: Dáithí O'Ceallaigh, former Irish diplomat who served as Irish Ambassador in London, involved in framing and operating the agreement; Eoin O’Malley, Associate Professor in Political Science at the School of Law and Government, Dublin City University and author of ‘Charlie Vs Garret: The rivalry that shaped modern Ireland’; and Daniel Mulhall, former Irish diplomat and a former Ambassador of Ireland to the UK and the US.

17/11/2025

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50 phút
13 THG 1

1066 and The Norman Conquest

In this episode, we're going back to 1066 as we debate the Norman Conquest and what it meant for England and indeed Ireland. Featuring: · Prof Judith Green, Professor Emeritus at the School of History, Classics and Archaeology at the University of Edinburgh; Prof Clare Downham, Professor of Medieval History at the Institute of Irish Studies at the University of Liverpool and author of ‘Medieval Ireland AD400-1500’; Professor Tom Licence, Professor of Medieval History and Literature, University of East Anglia; Prof Seán Duffy, Professor of Medieval Irish and Insular History at Trinity College Dublin; and Prof David Bates, Emeritus Professor in Medieval History at the University of East Anglia, and author of ‘The Normans and Empire’ and ‘William the Conqueror’.

13 thg 1

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54 phút
15 THG 1

The Science of Taste

Why do some people love wine, while others can’t stand it? Why did Covid strip food of its pleasure for so many? And how much of what we call “taste” is really happening in the nose, the brain, and even our memories? This week's podcast takes on a listener-requested topic: the science of taste and flavour. Professor Luke O’Neill explains why taste is far more complex than the tongue alone, with up to 80% of flavour driven by smell and only around 20% by taste itself. He walks through the five core tastes — sweet, sour, salty, bitter and umami — and explains how specialised receptors in the tongue, nose, throat and even the stomach detect chemicals in food. These discoveries were so fundamental they led to Nobel Prizes. The episode also explores how nerves shape flavour: why chilli feels hot, mint feels cool, and fizzy drinks tingle. Texture matters too. Creaminess, crispiness, and mouthfeel all shape how food is experienced. Vision and psychology play their part as well, from expectation bias to the power of nostalgia, famously captured by Proust’s madeleine. Genetics turn out to be crucial. Some people find coriander tastes like soap; others find it fresh and citrusy. Some recoil from sprouts, broccoli, chilli or umami-rich foods, while others seek them out. Finally, Luke looks at how chefs have been quietly mastering this science for centuries, using fat to enhance flavour, stacking umami to build intensity, and manipulating texture and aroma to transform how food tastes. This episode was prompted by listener requests from Stephen and Eoin. If there’s a science topic you’d like Luke to tackle next, you can email laoneill@tcd.ie.

15 thg 1

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13 phút

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