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Dan Pashman on the Psychology of Taste

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Content provided by Mike Pesca and Peach Fish Productions. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike Pesca and Peach Fish Productions or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Our friend Dan Pashman from the Sporkful podcast returns to explain the new field of study known as gastrophysics and why our brains have a big influence over how we taste food. For example, research shows we like the taste of food served with heavy cutlery and ice cream presented with brighter colors. “It could be something evolutionary,” says Pashman. “With brighter colors, ice cream tastes sweeter.” Check out Pashman’s interview with gastrophysicist Charles Spence.

For the Spiel: Ann Coulter versus Delta, Day 3.

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2380 episodes

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Dan Pashman on the Psychology of Taste

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Manage episode 209966941 series 2355375
Content provided by Mike Pesca and Peach Fish Productions. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike Pesca and Peach Fish Productions or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Our friend Dan Pashman from the Sporkful podcast returns to explain the new field of study known as gastrophysics and why our brains have a big influence over how we taste food. For example, research shows we like the taste of food served with heavy cutlery and ice cream presented with brighter colors. “It could be something evolutionary,” says Pashman. “With brighter colors, ice cream tastes sweeter.” Check out Pashman’s interview with gastrophysicist Charles Spence.

For the Spiel: Ann Coulter versus Delta, Day 3.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

  continue reading

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