Why We Like the Foods We Like

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Why We Like Some FoodsJournalist Tom Vanderbilt explains new research into why we like the foods we like, why we crave certain flavors or textures while we’re disgusted by others and his article “Accounting for Taste” in the June 2013 issue of Smithsonian magazine.

Vanderbilt appeared yesterday on the Leonard Lopate Show for a segment “Why We Like the Foods We Like” — a fascinating discussion that veered from pickles, eggplants, coffee, and spinach to chocolate — highlighting how our emotional state and exposure over time influences our likes of food.

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