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Building a Better Mass-Market Tomato
The New York Times: Science is trying to build a better supermarket tomato. At a laboratory here at the University of Florida’s Institute for Plant Innovation, researchers chop tomatoes from nearby greenhouses and plop them
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Food aversions: why they occur and how you can tackle them
The Guardian: Like favourite childhood scars, food aversions are deeply personal, often come with a backstory, and are ripe for comparing with others. This is classic ice-breaking conversation territory in the west, where there is
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Stress delivered straight to your inbox
The Globe and Mail: “Our eating habits have changed radically in recent decades, in at least two distinct ways,” says Pacific Standard magazine. “We increasingly multitask as we consume our meals, munching as we work
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Distracted Dining Increases Desire for Sugary, Salty Foods
Pacific Standard: Our eating habits have changed radically in recent decades, in at least two distinct ways. We increasingly multitask as we consume our meals, munching as we work at our desk or watch television.
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A Good Meal: The Science of Savoring
There’s nothing I like more than sharing a good meal with friends and family. I like everything about it—the shopping for fresh ingredients, the chopping and cooking, and most of all, the mindful savoring and
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Linda Bartoshuk
University of Florida William James Fellow Award Linda Bartoshuk is an international leader in taste research and a pioneer in developing new methods of psychophysical scaling. Her brilliant work has focused on the genetic variations
