From: NPR
How Do We Grow To Like The Foods We Once Hated?
January 20, 2015
NPR:
Why do some of us like to slather hot sauce or sprinkle chili powder onto our food, while others can’t stand burning sensations in our mouth?
It probably has to do with how much we’ve been socially pressured or taught to eat chili, according to Paul Rozin, a cultural psychologist at the University of Pennsylvania who has studied attitudes toward food for decades.
We first read about Rozin’s research on spicy food in Tasty: The Art and Science of What We Eat. It’s a new book by John McQuaid that’s been excerpted in the Wall Street Journal and was featured Sunday on Weekend Edition.
We asked Rozin to tell us more about his work on spice tolerance. Here’s part of our conversation, edited for brevity and clarity.
Read the whole story: NPR
More of our Members in the Media >
APS regularly opens certain online articles for discussion on our website. Effective February 2021, you must be a logged-in APS member to post comments. By posting a comment, you agree to our Community Guidelines and the display of your profile information, including your name and affiliation. Any opinions, findings, conclusions, or recommendations present in article comments are those of the writers and do not necessarily reflect the views of APS or the article’s author. For more information, please see our Community Guidelines.
Please login with your APS account to comment.