Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.
Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology.
Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
There has been a recent surge of work on taste, experience, and feeding. This development reflects several factors, including behavioral work on taste aversion, which has led to a concern...
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference.
Cross-cultural Taste Preferences and Their Implications for Export Food Marketing
The last part deals with breakfast and its significance as the most important meal of the day. The insights presented in this book provide valuable information for policy makers, researchers, and health care professionals.
Taste, Texture, and Post Ingestive Effects Jean-Pierre Montmayeur, Johannes le Coutre ... Braeutigam et al., 2001; Michel et al., 2004a; MouchetantRostaing et al., 2000; Pizzagalli et al., 1999). ... Pourtois and Vuilleumier, 2006).
But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes.
The purpose of this research was to investigate the reliability of food photographs versus real foods when conducting taste preference activities.
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory ...