Welcome to Eating Psychology with Betty, the series that explores the biology, genetics, social and learned behaviors of tasting and eating food. Eating is a sensory experience that is truly unique for everyone. We are each different in what makes us hungry, what we like to eat, why we dislike certain foods, how much we eat and when we eat. Eating Psychology with Betty is a research-based learning experience that you can immediately apply to your daily life and the eating habits of your family.
New episodes of Eating Psychology with Betty premiere Tuesdays at 11:30 p.m. on Arizona PBS (8.1) with additional airings Sundays at 10 a.m. and 6 p.m. on Life (8.2).
Watch Tuesdays at 11:30 pm on Arizona PBS (8.1):
Texture is probably the third most important factor in food experience, after taste and smell. We cannot even identify foods if they are mushed up or in a different state than what we expect. This is for good reason, as slimy in general connotes rotten and decayed, while crisp denotes fresh. Temperature also interacts with texture to determine liking.
Eating Psychology with Betty is made possible by the Department of Psychology at Arizona State University.
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Phone: (602) 496-2308