Paulus Rozin

Paulus Rozin (Anglice Paul Rozin, natus Novi Eboraci in urbe die 3 Augusti 1936) est psychologus, qui praesertim de responso animalium hominumque ad gustum alimentorum quaerit.

Alumnus est universitatum Chicaginiensis, ubi discipulus erat Roberti Maynard Hutchins, et Harvardianae, ubi Ioannem Mayer^(en) audivit: hic anno 1961 doctoratu biologiae et psychologiae laureatus est. Professor apud universitatem Pennsylvaniensem docet.

Paradoxum omnivororum ille primus definivit, id est, quomodo praeferuntur cibi nutritivi eodemque tempore reiiciuntur cibi nocivi.^[1] De explicatione “paradoxi Francici” cum Claudio Fischler^(fr) operam dedit, partim Divione apud Institutum Scientiarum Gustatus et Alimentationis (Centre des Sciences du Goût et de l’Alimentation).^[2] De fastidio longius profundiusque inquisivit,^[3] etiam de contagione,^[4] de appetitione^(en).^[5] “Hypothesin triadis CAD” (communitatis, autonomiae, divinitatis : contemptus, irae, fastidii) ille cum Ionatha Haidt evolvit.^[6]^[7] De appetitione et reiectione capsicorum quaesivit.^[8]

Se traditionem eruditam Claudii Bernard, Curtii Richter, Solomonis Asch sequi confitetur. Cum Claudio Fischler^(fr), Davide Kritchevsky, Clark McCauley, Ionatha Haidt collaboravit. Inter discipulos eius enumerantur psychologi Iacobus McClelland^(en), Morris Moscovitch, Normannus Adler, Ioannes Jonides^(en).^[9]

Scripta selecta

1971 (cum J. Kalat) : “Specific hungers and poison avoidance as adaptive specializations of learning” in Psychological Review vol 78 (1971) pp. 459-486
1976 : “The selection of foods by rats, humans, and other animals” in J. Rosenblatt et al., edd., Advances in the study of behavior vol. 6 (Novi Eboraci: Academic Press) pp. 21-76
1977 : “The significance of learning mechanisms in food selection: some biology, psychology and sociology of science” in L. M. Barker, M. Best, M. Domjan, edd., Learning Mechanisms in Food Selection (Waco Texiae: Baylor University Press) pp. 557-589
1978 : “The use of characteristic flavorings in human culinary practice” in C. M. Apt, ed., Flavor: Its chemical, behavioral and commercial aspects (Boulder Coloratensium: Westview Press) pp. 101-128
1979 (cum Leslie Grass, Geoffrey Berk) : “Reversal of Innate Aversions: Attempts to Induce a Preference for Chili Peppers in Rats” in Journal of Comparative and Physiological Psychology vol. 93 pp. 1001-1014
1980 (cum A. E. Fallon) : “The psychological categorization of foods and non-foods: A preliminary taxonomy of food rejections” in Appetite vol. 1 pp. 193-201
1980 (cum Deborah Schiller) : “The nature and acquisition of a preference for chili pepper by humans” in Motivation and Emotion vol. 4 pp. 77–101
1982 (cum Lauri Ebert, Jonathan Schull) : “Some Like It Hot: a temporal analysis of hedonic responses to chili pepper” in Appetite vol. 3 pp. 13-22
1983 (cum K. Kennel) : “Acquired preferences for piquant foods by chimpanzees” in Appetite vol. 4 pp. 69-77
1983 (primo auctore A. E. Fallon) : “The psychological bases of food rejections by humans” in Ecology of Food and Nutrition vol. 13 pp. 15-26
1986 (cum Linda Millman et Carol Nemeroff) : “Operation of the laws of sympathetic magic in disgust and other domains” in Journal of Personality and Social Psychology vol. 50 (1986) pp. 703–712
1986 (cum aliis) : “The child’s conception of food: Differentiation of categories of rejected substances in the 1.4 to 5 year age range” in Appetite vol. 7 pp. 141-151
1987 : “Psychobiological perspectives on food preferences and avoidances” in Marvin Harris, Eric B. Ross, edd., Food and evolution: toward a theory of human food habits (Philadelphiae: Temple University Press, 1987) pp. 181-206; exemplar mutuabile
1989 (primo auctore Carol J. Nemeroff) : ““You are what you eat:” Applying the demand-free “impressions” technique to an unacknowledged belief” in Ethos. The Journal of Psychological Anthropology vol. 17 pp. 50-69 JSTOR
1989 (primo auctore R. Casey) : “Changing children’s food preferences: Parent opinions” in Appetite vol. 12 pp. 171-182
1990 : “Getting to like the burn of chili pepper: Biological, psychological and cultural perspectives” in B. G. Green, J. R. Mason, M. R. Kare, edd., Chemical senses, Volume 2: Irritation (Novi Eboraci: Marcel Dekker) pp. 231-269 pars 1 pars 2
1990 (cum C. J. Nemeroff) : “The laws of sympathetic magic: A psychological analysis of similarity and contagion” in J. Stigler, G. Herdt, R. A. Shweder, edd., Cultural Psychology: Essays on comparative human development (Cantabrigiae) pp. 205–232
1993 (cum Jonathan Haidt, Clark McCauley) : “Disgust” in M. Lewis, J. Haviland, edd., Handbook of Emotions (Novi Eboraci: Guilford) pp. 575–594; editionis tertiae, 2008, pp. 757-776
1993 (cum Jonathan Haidt [primo auctore], Clark McCauley) : “Individual Differences in Sensitivity to Disgust:A scale sampling seven domains of disgust elicitors” in Personality and Individual Differences vol. 16 (1993) pp. 701-713
1994 (cum Laura Lowery et R. Ebert) : “Varieties of disgust faces and the structure of disgust” in Journal of Personality and Social Psychology vol. 66 (1994) 870-881
1997 : “Why We Eat What We Eat, and Why We Worry about It” in Bulletin of the American Academy of Arts and Sciences vol. 50 (1997) pp. 26-48 JSTOR
1998 (cum Morris Moscovitch aliisque) : “What causes humans to begin and end a meal? A role for memory for what has been eaten, as evidenced by a study of multiple meal eating in amnesic patients” in Psychological Science vol. 9 (1998) pp. 392-396
1999 (cum Jonathan Haidt aliisque) : “The CAD triad hypothesis: A mapping between three moral emotions (contempt, anger, disgust) and three moral codes (community, autonomy, divinity)” in Journal of Personality and Social Psychology vol. 76 pp. 574-586
1999 (cum Amy Wrzesniewski [primo auctore] et Clark McCauley) : “Odor and Affect: Individual Differences in the Impact of Odor on Liking for Places, Things and People” in Chemical Senses vol. 24 (1999) pp. 713–721
1999 (cum Claude Fischler aliisque) : “Attitudes to food and the role of food in life: Comparisons of Flemish Belgium, France, Japan and the United States” in Appetite vol. 33 pp. 163-180
1999 : “Food is fundamental, fun, frightening, and far-reaching” in Social Research vol. 66 pp. 9-30
2000 (cum Carol Nemeroff [primo auctore]) : “The makings of the magical mind: The nature and function of sympathetic magical thinking.” In K. S. Rosengren, C. N. Johnson, P. L. Harris, edd., Imagining the impossible: Magical, scientific, and religious thinking in children (Novi Eboraci: Cambridge University Press, 2000) pp. 1–34 DOI 10.1017/CBO9780511571381.002
2003 (cum Claude Fischler aliisque) : “The Ecology of Eating: Smaller Portion Sizes in France than in the United States Help Explain the French Paradox” in Psychological Science vol. 14 (2003) pp. 450-454 JSTOR
2004 (cum Ahalya Hejmadi [primo auctore] et Michael Siegal) : “Once in Contact, Always in Contact: Contagious Essence and Conceptions of Purification in American and Hindu Indian Children” in Developmental Psychology vol 40 (2004) pp. 467–476
2006 (cum Michael Siegal) : “Vegemite as a Marker of National Identity” in Gastronomica vol. 3 (2003) pp. 63-67 JSTOR
2008 (cum Sharon Wolf) : “Attachment to land: The case of the land of Israel for American and Israeli Jews and the role of contagion” in Judgment and Decision Making vol. 3 (2008) pp. 325–333
2009 : “Learning to like chili peppers” in Richard A. Schweder, ed., The Child: an encyclopedic companion (Chicagine: University of Chicago Press, 2009) p. 370
2009 (primo auctore Julia M. Hormes) : “Perimenstrual chocolate craving. What happens after menopause?” in Appetite vol. 53 (2009) pp. 256–259
2010 (primo auctore Julia M. Hormes) : “Does “craving” carve nature at the joints? Absence of a synonym for craving in many languages” in Addictive Behaviors vol. 35 (2010) pp. 459–463
2011 (cum D. Gohar) : “The pleasures and memory of food and meals” in V. R. Preedy, R. R. Watson, C. R. Martin, edd., Handbook of Behavior, Food and Nutrition (Novi Eboraci: Springer) pp. 659-672
2011 (cum A. Remick, Claude Fischler) : “Broad themes of difference between French and Americans in attitudes to food and other life domains: Personal versus communal values, quantity versus quality, and comforts versus joys” in Frontiers in Cultural Psychology (Iulio 2011)
2011 (primo auctore Julia M. Hormes) : “The temporal dynamics of ambivalence: Changes in positive and negative affect in relation to consumption of an “emotionally charged” food” in Eating Behaviors vol. 12 (2011) pp. 219-221
2012 (cum aliis) : “Is meat male ? A Quantitative Multi-Method Framework to Establish Metaphoric Relationships” in Journal of Consumer Research vol. 39 pp. 629-643
2014 (cum aliis) : “Asymmetrical Social Mach Bands: Exaggeration of Social Identities on the More Esteemed Side of Group Borders” in Psychological Science (2014)
2015 (cum aliis, primo auctore Jane Kauer) : “Adult picky eating. Phenomenology, taste sensitivity, and psychological correlates” in Appetite vol. 90 (2015) pp. 219–228
2016 : “To Eat Or Not To Eat” (carmen parodicum)
2017 (cum aliis, primo auctore Gudrun Sproesser) : “The positive eating scale: relationship with objective health parameters and validity in Germany, the USA and India” in Psychology & Health (2017)

Notae

↑ Martin Yeomans, "The role of learning in development of food preferences," in R. Shepherd et M. Raats, The Psychology of Food Choice (2006), 93-112; Rozin et Kalat (1971); Rozin (1976); Rozin (1977)
↑ Nichols (1999); Rozin, Fischler et al. (1999); Rozin, Fischler et al. (2003)
↑ Nichols (1999); Rozin et al. (1993); Haidt et al. (1993); Rozin et al. (1994)
↑ Rozin et al. (1986); Nemeroff et Rozin (2000); Hejmadi et al. (2004)
↑ Hormes et Rozin (2009); Hormes et Rozin (2010)
↑ “The CAD Triad Hypothesis”; Rozin, Haidt et al. (1999)
↑ Anki Wikman, “Challenging the CAD-triad: the neglect of resentment” (2022)
↑ Rozin et Schiller (1980); Rozin et al. (1982); Rozin et Kennel (1983); Rozin (1990)
↑ Food for Thought (1997); “Photos”

Bibliographia

“Food for Thought: Paul Rozin's Research and Teaching at Penn” in Penn Arts and Sciences (Autumno 1997)
Peter Nichols, “Arbiter of Taste: Pychologist Paul Rozin, AB'56, studies what humans eat--and what divides yum from yuck” in University of Chicago Magazine vol. 91 no. 4 (1999)
Eva Perasso, “Disgust? It’s All a Matter of Taste. Interview with Professor Paul Rozin” (2 Martii 2012) apud Fine Dining Lovers

Nexus externi

Vetus pagina propria apud universitatem Pennsylvaniensem; situs recentior ibidem
- Enumeratio commentationum
Paul Rozin apud academia.edu

[1] Martin Yeomans, "The role of learning in development of food preferences," in R. Shepherd et M. Raats, The Psychology of Food Choice (2006), 93-112; Rozin et Kalat (1971); Rozin (1976); Rozin (1977)

[2] Nichols (1999); Rozin, Fischler et al. (1999); Rozin, Fischler et al. (2003)

[3] Nichols (1999); Rozin et al. (1993); Haidt et al. (1993); Rozin et al. (1994)

[4] Rozin et al. (1986); Nemeroff et Rozin (2000); Hejmadi et al. (2004)

[5] Hormes et Rozin (2009); Hormes et Rozin (2010)

[6] “The CAD Triad Hypothesis”; Rozin, Haidt et al. (1999)

[7] Anki Wikman, “Challenging the CAD-triad: the neglect of resentment” (2022)

[8] Rozin et Schiller (1980); Rozin et al. (1982); Rozin et Kennel (1983); Rozin (1990)

[9] Food for Thought (1997); “Photos”

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