Association for Psychological Science 22nd Annual Convention: Boston, MA

Presidential Symposium

Spicing Up Psychological Science

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 Spices) will discuss the health benefits of spices; these benefits might have led to some hard-wired preferences through evolution. Noted food writer Mimi Sheraton will discuss the art of spicing foods as well as fashion shifts in spice usage. Harold McGee, author of the “Curious Cook” column in The New York Times, will discuss new culinary creations devised by “molecular gastronomy.” There will be some flavor/spice experiences to be shared during and after the symposium.

Presenters:

Marianne Gillette Marianne Gillette
McCormick & Company, Inc.
Harold McGee Harold McGee
The French Culinary Institute/Curiouscook.com
Paul Rozin
University of Pennsylvania
Mimi Sheraton Mimi Sheraton
Former New York Times Food Critic and Cookbook Author

2010 Program Committee
Tyler S. Lorig, Washington and Lee University (Chair); Nalini Ambady, Tufts University; Abigail Baird, Vassar College; Sian Beilock, University of Chicago; Daniel Klein, State University of New York, Stony Brook; Richard Lewis, Pomona College; Kris Preacher, University of Kansas; Deidra Schleicher, Purdue University; Timothy Strauman, Duke University; Tracy Zinn, James Madison University