April 2010

Observer Article

Behind the Scenes at Psychological Science: An Interview with Editor Robert Kail

With global reach and impact, the journal Psychological Science is not only APS’s flagship publication, it’s widely regarded as one of the top places to publish in the field. The Academic Observer sat down with Editor Robert Kail for a frank discussion about the journal’s policies and processes, in the hope that aspiring authors might benefit from hearing the inside scoop on how some editorial decisions are made.... More>


The Science of Hollywood Blockbusters

There is something about the rhythm and texture of early cinema that has a very different “feel” than modern films. But it’s hard to put one’s finger on just what that something is. New research may help explain this elusive quality.... More>

Presidential Column

Can We Make Healthful Foods Taste Good, or Even

Losing weight and eating healthier are national obsessions. Good psychological science helps us understand why the foods that are the healthiest are often not those we like the best. We understand that our food preferences are acquired by mechanisms that evolved to solve short-term nutritional problems. We are hard-wired to love sweet and salty because those preferences save our lives before experience can equip us to protect ourselves. We learn to love flavors that are paired with those experiences our brains are hard-wired to view as good. The result: we are quick to learn to love flavors associated with the energy dense foods that give us fuel to live. Sweet, salty, and fat — the triumvirate of substances that spell survival when we are young — ironically spell chronic disease as science gives us the tools to survive long after we produce our children. ... More>


APS Member Immordino-Yang Receives Cozzarelli Prize

APS Member Mary Helen Immordino-Yang, University of Southern California, has received the 2009 Cozzarelli Prize from the Edi-torial Board of the Proceedings of the National Academy of Sciences (PNAS).... More>