Cabinet magazine features an article by Anthony Acciavatti (MArch ’09) on psychorheology, a science developed in the late 1930s to explore the psychological ramifications of tactile experience. The article examines issues of scale and intimacy in relation to the larger history of perception through a series of investigations regarding food, texture and mastication throughout the 1960s.
See the recent issue of Cabinet magazine. Acciavatti is currently a PhD candidate in the history of science at Princeton University and coeditor of Manifest, a journal on American architecture and urbanism.