Menu
Sign In Search Podcasts Charts People & Topics Add Podcast API Pricing

Paul Rozin

👤 Person
132 total appearances

Appearances Over Time

Podcast Appearances

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

You have people who have almost no disgust. They certainly wouldn't eat feces, but they're not really disgusted by seeing animal feces or something like that. And there are other people who will not blow their nose in a brand new piece of toilet paper.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I don't like really stinky cheese. Razin calls himself a partial vegetarian. I do not eat mammals or birds. However, I have a whole bunch of exceptions. For example, I will eat bacon. I will eat rejected food. So if someone's in a restaurant with me and they eat a hamburger and they only eat half of it, I in principle will eat it because it's going to go in the garbage.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I don't like really stinky cheese. Razin calls himself a partial vegetarian. I do not eat mammals or birds. However, I have a whole bunch of exceptions. For example, I will eat bacon. I will eat rejected food. So if someone's in a restaurant with me and they eat a hamburger and they only eat half of it, I in principle will eat it because it's going to go in the garbage.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I don't like really stinky cheese. Razin calls himself a partial vegetarian. I do not eat mammals or birds. However, I have a whole bunch of exceptions. For example, I will eat bacon. I will eat rejected food. So if someone's in a restaurant with me and they eat a hamburger and they only eat half of it, I in principle will eat it because it's going to go in the garbage.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I will eat calves' liver, which I love in the United States because it's a waste product. Nobody kills a calf for the liver.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I will eat calves' liver, which I love in the United States because it's a waste product. Nobody kills a calf for the liver.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I will eat calves' liver, which I love in the United States because it's a waste product. Nobody kills a calf for the liver.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I'm curious what it tastes like, whether I'd be disgusted by it. I don't think so, but I could be.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I'm curious what it tastes like, whether I'd be disgusted by it. I don't think so, but I could be.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I'm curious what it tastes like, whether I'd be disgusted by it. I don't think so, but I could be.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Well, we in the United States only eat muscle. In other countries, they eat liver, they eat a lot of the viscera. I don't terribly like eating brain, though I have eaten brain. It doesn't taste bad. I have eaten the ashes of one of my dear persons. That's the idea of endocannibalism. You love somebody, and if they die, you want to keep them, in some sense, in your body.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Well, we in the United States only eat muscle. In other countries, they eat liver, they eat a lot of the viscera. I don't terribly like eating brain, though I have eaten brain. It doesn't taste bad. I have eaten the ashes of one of my dear persons. That's the idea of endocannibalism. You love somebody, and if they die, you want to keep them, in some sense, in your body.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Well, we in the United States only eat muscle. In other countries, they eat liver, they eat a lot of the viscera. I don't terribly like eating brain, though I have eaten brain. It doesn't taste bad. I have eaten the ashes of one of my dear persons. That's the idea of endocannibalism. You love somebody, and if they die, you want to keep them, in some sense, in your body.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Whereas exocannibalism, which is very different, is eating your enemies.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Whereas exocannibalism, which is very different, is eating your enemies.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Whereas exocannibalism, which is very different, is eating your enemies.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I have no desire for that. But if a religion practiced it, I don't think any current major religion does. I would think that's OK.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I have no desire for that. But if a religion practiced it, I don't think any current major religion does. I would think that's OK.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

I have no desire for that. But if a religion practiced it, I don't think any current major religion does. I would think that's OK.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Paul Rosin agrees. The core of disgust is almost certainly originally derived from a system to avoid pathogens, which are usually part of animal food, not plant food. And that's what led to his interest in disgust. What got me interested is that meat is the most favored food of humans that also causes the most tabooed food.