Eating Psychology

Eating Psychology with Betty 105

Episode 5 | 26m 20s  | Video has closed captioning.

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.

Aired: 04/19/16

Rating: NR

Problems Playing Video? | Closed Captioning

Eating Psychology is a local public television program presented by Arizona PBS.