Yum and Yuck

We dig into the psychology that determines the foods that make us salivate and the scents that make us squirm.

Additional Resources:

“The Selection of Foods by Rats, Humans, and Other Animals,” by Paul Rozin

“Unit Bias: A New Heuristic That Helps Explain the Effect of Portion Size on Food Intake,” by Andrew B. Geier, Paul Rozin and Gheorghe Doros

“Verbal Priming and Taste Sensitivity Make Moral Transgressions Gross,” by Rachel Herz

That’s Disgusting: Unraveling The Mysteries of Repulsion,” by Rachel Herz


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