[Ed.: I would like to heartily welcome Dr. D. Gustibus to ScavengerGourmet.com and thank the good doctor for this, and hopefully many more insightful and entertaining articles to come. -Mr. Carnegie]
My near and dear friend Mr. Carnegie asked me if I would write the occasional post on this fine blog, to which I agreed. In keeping with the general theme of this blog and given my background (PhD in psychology), my posts will focus largely on the intersection of food and science. Eating and drinking are activities we engage in every day yet I imagine many of us don’t think about the hows and whens and whys and whats of how and when and why and what we eat…or with whom 🙂
Fortunately, there are a great many people out there who make it their business to delve into these topics and I intend to share some of these fascinating insights with you, the fine readers of this blog.
Let’s start off with a “heartwarming” topic: Comfort food. The term is widely used and, I imagine, familiar to most. But, is comfort food really “comforting”? That is, why do we so often seek out those foods that are high in fat, sugar and starch?