![]() Kaitlin Luna: And so, what if you hated say broccoli growing up but now all of a sudden as an adult you can't get enough. And what we learned to like when we experience it very early in life sticks with us. They learn to like it very early and their culture promotes it, they learned it from their parents. Linda Bartoshuk: A lot of that is early experience. Kaitlin Luna: Does that explain why some people like very polarizing foods like Vegemite, durians, those really stinky cheeses is that genetic, cultural or is it based on personal preference? Some of our liking or disliking is built into the brain, but most of it is learned. Linda Bartoshuk: Well taste is both biology and experience, and it's psychological because of the learning that we do. Can you explain how taste is studied from a psychological perspective? Kaitlin Luna: So, it may be surprising to people that taste is as psychological as it is biological. Bartoshuk is joining us via Skype from the University of Florida. She is known for her discovery of supertasters people who have more taste buds than the average person, her work on enhancing the flavor of tomatoes and for discovering a condition known as burning mouth syndrome. Linda Bartoshuk, an international leader in taste research who is the Bushnell professor of food science and human nutrition at the University of Florida and director for the psychophysical research at the University Center for smell and taste. ![]() Our guest for this episode is psychologist Dr. Why do some people scarf down anchovies by the pound while others recoil at the thought of a tuna fish sandwich? Why do the textures of certain foods like mushrooms turn people off? Not only is taste a biologically complex experience, it is quite psychological. Kaitlin Luna: Welcome to Speaking of Psychology, a bi-weekly podcast from the American Psychological Association.
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