Why We Like the Foods We Like (SOP86)

What this episode covers

Why do some people scarf down anchovies by the pound while others recoil at the thought of a tuna fish sandwich? Why do the textures of certain foods, like mushrooms, turn people off? Not only is taste a biologically complex experience, it is quite psychological. Our guest is psychologist Linda Bartoshuk, PhD, an international leader in taste research, who is the Bushnell professor of food science and human nutrition at the University of Florida and director for psychophysical research at the university’s Center for Smell and Taste. APA is currently seeking proposals for APA 2020 sessions, learn more at http://convention.apa.org/proposals Learn more about your ad choices. Visit megaphone.fm/adchoices

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How long is this episode of Speaking of Psychology?

This episode is 53 minutes long.

When was this Speaking of Psychology episode published?

This episode was published on July 31, 2019.

What is this episode about?

Why do some people scarf down anchovies by the pound while others recoil at the thought of a tuna fish sandwich? Why do the textures of certain foods, like mushrooms, turn people off? Not only is taste a biologically complex experience, it is quite...

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