I was fortunate enough to work my way into Dr. Paul Rozin's schedule for an interview. Here's how it went. Paul Rozin has been a member of the Psychology Department at the University of Pennsylvania for 50 years, where he is currently Professor of Psychology. Past scholarly interests included food selection in animals, the acquisition of fundamental reading skills, and the neuropsychology of amnesia. Over the last 25 years, the major focus of his research has been human food choice, considered from biological, psychological and anthropological perspectives. During this period, he has studied the 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, major foci of attention have been the emotion of disgust, the entry of food issues (e.g., meat, fat) into the moral domain in modern American culture, French-American differences in the food domain, attitudes to natural and genetic engineering, and the nature of remembered pleasure. Thank you so much Dr. Rozin for your generosity, laid back demeanor, and stimulating conversation.