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Inside the Psychologist’s Studio: Linda Bartoshuk
In a wide-ranging conversation, Linda Bartoshuk, renowned taste researcher now at the University of Florida, shared stories from her life and her rise to scientific prominence at the annual “Inside the Psychologist’s Studio” event at
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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
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Learning to Like Foods
In previous columns, we have distinguished between the hard-wired affect associated with taste (especially our love of sweet and salty tastes and dislike of bitter tastes) and the learned affect associated with flavor (i.e., retronasal
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Flavor Learning in Utero and Infancy
In my previous columns about food behavior, I have contrasted the hard-wired affect for taste with the learned affect for flavor. This month, I present an interview with Julie Mennella, the pioneer who showed us
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Strange Brew
In side-by-side taste tests, pub-goers agree: “MIT Brew” tastes better than Budweiser — as long as tasters don’t learn beforehand that the secret ingredient is balsamic vinegar. It sounds more like a fraternity prank than
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Bring the Family Address: A Matter of Taste
Linda M. Bartoshuk asks “Are You a Supertaster?” during her Bring the Family Address. Bartoshuk is an APS Fellow, Charter, and former Board Member. Are You a Supertaster? How Can You Tell? What Does It
