# Paul Rozin
Principais episódios de podcast
Atualizada:
paul rozin (born 1936) is a professor of psychology at the University of Pennsylvania. He teaches two Benjamin Franklin Scholars (BFS) honors courses and graduate level seminars. He is also a faculty member in the Master of Applied Positive Psychology program started by Martin Seligman.
The Sunday Read: ‘How Disgust Explains Everything’
What is “disgust”? Molly Young, a journalist with The New York Times, considers the evolutionary and social uses of this “universal aspect of life” to identify the impact of disgust in its physical, psychological and linguistic manifestations.
Young explains the different forms of disgust, analyzin…
Why Americans Feel Guilty About Food and the French Don’t | Dr. Paul Rozin
This is a Vintage episode from 2005.
Why This Episode Matters
Dr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.
The episode gets at a question that still feels painfully current: why do Americans obsess over foo…
664. A Pessimist’s View on What It Means To Be Human with William Ian Miller
What insights on social psychology can be gleaned from ancient texts?
William Ian Miller is a professor of law at the University of Michigan and prolific author. His work is that of a polymath and covers everything from Icelandic sagas (Bloodtaking and Peacemaking: Feud, Law, and Society in Saga …
The End of Meat
Our speaker is Paul Rozin who is a Professor of Psychology at the University of Pennsylvania.
This discussion was held at a conference that I hosted in Philadelphia so the questions will be asked by me as well as my friends.
I want to learn from Paul about why our future may have substantially less…
Ep. 19. The Omnivore’s Dilemma. Why Is It So Hard to Innovate with Fruits and Vegetables?
Welcome to a new episode of Freshconomics Podcast. Today we’re going to talk about how our prehistoric hominid brain explains one of the biggest challenges facing the modern food industry: the immense difficulty of innovating in the produce sector.
And that “prehistoric something” is known as the o…
Your Gut Says Wrong. It Actually Means Yuck
Something crosses your path, your lip curls, your stomach tightens, and before a single word of thought arrives, a verdict does. Not, that is unpleasant. That is wrong. This episode is an audio essay about disgust, the ancient food rejection system that keeps passing itself off as your conscience, …
The One-Way Drop
Somewhere in your kitchen there is a glass, and you trust it. You washed it, you shelved it, and if I dropped one bead of ink into it right now, you would never drink from it again. Not after a rinse. Not after ten rinses. One drop, and the glass is ruined in a place no sponge can reach. Hold that …
Yuck! What disgusts us and why, with Paul Rozin, PhD
“Disgusting” is a flexible word – it could describe everything from a putrid smell to your least-favorite food to a behavior you find immoral. But what does it really mean to be disgusted? Paul Rozin, PhD, talks about where disgust comes from, why some people are more easily disgusted than others, …
EXTRA: The Downside of Disgust (Update)
It’s a powerful biological response that has preserved our species for millennia. But now it may be keeping us from pursuing strategies that would improve the environment, the economy, even our own health. So is it time to dial down our disgust reflex? You can help fix things — as Stephen Dubner d…
Podcast | Plagued by Information Bombs and Actor Sovereigns’ Costumes
I thought we’d start off with a bit of plague. That’s a joke. We’re actually going to start with a bit of Disinfolklore about a plague. A non-existent plague, in my humble opinion. We’re going to look at the plague story as a story, as an item of Disinfolklore, which is what all this is about.
A st…
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