The Psychology Behind a Memorable Meal | Paul Rozin

Paul Rozin is one of the most influential psychologists and is currently a psychology professor at the University of Pennsylvania. Paul graduated at the University of Chicago where he earned bachelor´s degree and had the doctoral degrees in biology and psychology from Harvard University. He is a member of the Society of Experimental Psychologists, has twice been a fellow at the Center for Advanced Study in the Behavioral Sciences, was a visiting Scholar for Phi Beta Kappa, and a Visiting Scholar for one year at the Russell Sage Foundation. He is a member of the American Academy of Arts and Sciences and a recipient of the American Psychological Association Distinguished Scientific Contribution Award for 2007. He was an editor of the journal, Appetite, for ten years.

Over the last decades, the primary focus of his research has been human food choice considered from biological, psychological and anthropological perspectives. During this period, he has studied the psychological significance of flavourings placed on foods in different cuisines, the cultural evolution of cuisine, the development of food aversions, the development of food preferences, family influences in preference development, body image, the acquisition of liking for chili pepper, chocolate craving, and attitudes to meat.

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