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Presidential Symposium

Spicing Up Psychological Science

Friday, May 28, 2010, 6:00 PM - 7:30 PM
Grand Ballroom

Linda Bartoshuk Chair: Linda Bartoshuk
University of Florida

Why do we love spices? Experimental psychologist Paul Rozin will discuss the evidence that these preferences are learned, while Marianne Gillette (a vice president at McCormick & Company, Inc.) will discuss the health benefits of spices; these benefits might have led to some hard-wired preferences through evolution. Harold McGee, author of the “Curious Cook” column in The New York Times, will discuss new culinary creations devised by “molecular gastronomy.” Ana Sortun (chef and owner of Oleana Restaurant in Cambridge, MA) will discuss spice blends; can a blend of spices produce a sensation different from the sensations produced by the components? There will be some sweet and flavorful experiences to be shared during and after the symposium.

Optional soundtrack: Garrison Keillor sings about quirky food tastes.

Marianne Gillette

Marianne Gillette
McCormick & Company, Inc.

Harold McGee

Harold McGee
The French Culinary Institute/Curiouscook.com

Paul Rozin

Paul Rozin
University of Pennsylvania

Mimi Sheraton

Mimi Sheraton
Former New York Times Food Critic and Cookbook Author

Ana Sortun

Ana Sortun
Top Chef Masters and Owner, Oleana Restaurant

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