Val Curtis

Join Paul Rozin, a psychology professor, Val Curtis, a disgustologist, and economist Sandro Ambuehl as they dive into the fascinating world of disgust. They discuss how this powerful emotion evolved to protect us but may also hinder progress in areas like health and the environment. The trio explores cultural attitudes toward eating insects as a sustainable protein source, the dual nature of disgust as both a deterrent and motivator, and the groundbreaking hand hygiene campaign in Ghana that leveraged disgust to promote better practices.

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'.