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Jeff,
I have another great resource for this topic his name is Paul Rozin at the
University of Pennsylvania. He studies disgust. He gave wonderful talk
when we had Grossology at the Franklin Institute.
http://www.psych.upenn.edu/~rozin/
I don't know much but I know people that do.
The science museum in London also had an on-line disgust quiz that covered
similar territory.
Mike.
On 3/13/08 9:19 AM, "Jeff Courtman" <[log in to unmask]> wrote:
> ISEN-ASTC-L is a service of the Association of Science-Technology Centers
> Incorporated, a worldwide network of science museums and related institutions.
> *****************************************************************************
>
> Alissa: its a great question - unfortunately I have no answers - in
> fact I wanted to expand and ask haven't there been studies (or maybe
> just one) where foods were dyed a different color to see what the
> effect was on the palatability?
>
>
>
> On Mar 13, 2008, at 7:39 AM, Daniels, Alissa wrote:
>
>> *This message was transferred with a trial version of CommuniGate
>> (tm) Pro*
>> ISEN-ASTC-L is a service of the Association of Science-Technology
>> Centers
>> Incorporated, a worldwide network of science museums and related
>> institutions.
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>> I'm not necessarily going to have a "smell bad taste good" food on
>> hand. I'm just curious about the physiology behind it. If so much
>> of what you taste really depends on what you smell, how can we have
>> these foods that smell so foul but smell so good. (according to
>> some...I still say those stinky cheeses are nasty....)
>>
>> AD
>>
>> -----Original Message-----
>> From: Informal Science Education Network
>> [mailto:[log in to unmask]]On Behalf Of Peter A Anderson
>> Sent: Wednesday, March 12, 2008 11:44 PM
>> To: [log in to unmask]
>> Subject: Re: smell bad taste good
>>
>>
>> ISEN-ASTC-L is a service of the Association of Science-Technology
>> Centers
>> Incorporated, a worldwide network of science museums and related
>> institutions.
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>>
>> Alissa,
>>
>> I don't thimk you have to go so far as durian fruit for a stinky
>> taste-good.
>>
>> How about Limburger or Leiderkranz cheeses?
>>
>> Peter Anderson
>>
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