On Food and Flourishing: Reflections from Dr. Paul Rozin

Paul Rozin, PhD., Professor of Psychology at the University of Pennsylvania, has researched human food choice from biological, psychological, and anthropological perspectives. He has studied the psychological significance of flavorings placed on foods in different cuisines, the cultural evolution of cuisine, the development of food aversions, the development of food preferences, family influences in preference development, body image, the acquisition of liking for chili pepper, chocolate craving, and attitudes to meat. Most recently, he has focused on the emotion of disgust, the entry of food issues into the moral domain in modern American culture, French-American differences in the food domain, among many other topics in his research CV.

From written correspondence, we are happy to close this November edition of the MAPP Magazine with some reflections on food, family, and flourishing from Dr. Rozin. 

MAPP Magazine (MM): How did your interest in food and positive psychology begin?

Paul Rozin (PR): I love food, and it is a major part of human life. It is hardly studied in psychology (except for obesity, anorexia, and regulation of food intake). My interest is in food choice and the role of food in life. Food is also one of the great pleasures of life—and a very meaningful one—and hence, positive psychology.

MM: Can you share your thoughts and suggestions in connecting these two topics? 

PR: The modern world separates foods from its meanings, and hence, makes it less positive. Also, Americans—especially American women—worry about food and weight and also health, and thus, reduce the positive side of what food can do for us.

MM: Will you describe your comparative studies of food attitudes and pleasure in different cultures, particularly the USA, Japan, and France?

PR: The French have dealt better with changes in the modern world and preserved more of the traditional pleasures of eating. Among other things, they focus more on the experience of eating and less on worries about it. They have preserved more of the experience of the meal, including rituals about it compared to other nations.

MM: What would you recommend to practitioners of positive psychology regarding the use of food for well-being and thriving?  

PR: Understand the role of food in a person’s life, and try to enhance the positive side.

MM: Is there anything we should have asked you about or anything more you would like to share with our readers?

PM: In general, I think positive psychology should examine which countries/cultures are best at handling the specific problems and pleasures of life, and borrow their solutions.

We’d like to thank Dr. Rozin along with the myriad contributors to MAPP Magazine throughout the year. As we and many of you in and around the MAPP community enter the holiday season, we wish you, your families, and communities good health and well-being, good food, and happy holidays. 

Warmly, 
Kimberly and Abi