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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
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Reflecting on a Lifetime of Achievement
As part of APS’s 25th Anniversary celebration, the Board of Directors is honoring 25 distinguished scientists who have had a profound impact on the field of psychological science over the past quarter century. Eight individuals
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Developing a Taste for Perceptual Psychology
No two people perceive a particular food in exactly the same way. Discoveries in genetics and psychology point to genetic variations in taste and smell receptors as root causes of individual differences in taste and smell. The APS Fund for Teaching and Public Understanding of Psychological Science awarded a grant to Danielle R. Reed and Scott Stein to support the creation of an in-class teaching module entitled Developing a Taste for Perceptual Psychology.
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Craving an Ice-Cream Fix
The New York Times: The notion that food can be addictive has been debated for some time and largely rejected by both nutrition and addiction researchers. But this spring, the secretary of health, Kathleen Sebelius
