OBJECTIVE To compare effects of the Cooking With Kids (CWK) cooking and tasting curriculum (CWK-CT) with a less-intense, tasting-only curriculum (CWK-T) and to conduct a non-treatment comparison on fourth graders' cooking self-efficacy (SE), cooking attitudes (AT), and fruit and vegetable preferences (FVP). DESIGN Pre-post, quasi-experimental, 2 cohorts. SETTING Eleven low-income public sch...

The ability to monetize domain names through resale or serving ad content has contributed to the rise of questionable practices in acquiring them, including domain-name speculation, tasting, and front running. In this paper, we perform one of the first comprehensive studies of these domain registration practices. In order to characterize the prevalence of domain-name speculation, we derive rule...

We investigated persuasiveness as a social outcome of the ability to produce a deliberate Duchenne smile in a role-play task and of a participant’s use of a Duchenne smile while persuading someone in a live interaction. Participants were tasked with persuading an experimenter to drink a pleasant and unpleasant tasting juice as well as not drink a pleasant and unpleasant juice while being videot...

The focus in the gastronomy and food science literature tends to be squarely on design of food/dish itself, rarely stopping consider how that makes its way mouth consumer/diner. question addressed this narrative historical review concerns experience eating (at least amongst Western diners) changes when they eat with their hands as compared conventional cutlery. Intriguingly, a number chefs have...