Freakonomics Radio 448. The Downside of Disgust
Jan 21, 2021
Val Curtis, a Professor at the London School of Hygiene and Tropical Medicine, and Emily Kimmons, a Senior Manager at Kraft Heinz, dive into the intriguing world of disgust. They discuss how this primal response shapes our food choices and societal norms while exploring edible insects as a sustainable food source. Curtis shares insights on using disgust to promote hygiene, and Kimmons explains the sensory evaluations in developing new products. Their conversation highlights the barriers to embracing unconventional foods and the potential for an 'edible revolution'.
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Disgust Variations
- Disgust, likely an evolutionary response, varies greatly among individuals.
- While some are barely disgusted by things like animal feces, others are highly sensitive.
Disgust's Dual Nature
- Disgust has an evolutionary basis, protecting us from harmful substances.
- However, it can also hinder beneficial behaviors like accepting recycled water.
Disgust Pioneer
- Paul Rozin, a psychology professor, pioneered disgust research, noting its variations.
- He considers himself among the least disgusted, yet dislikes stinky cheese.