Food Preferences and Taste Continuity and Change [Hardcover]

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.

Helen Macbethis chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.

List of Figures and Maps
List of Tables
Foreword
Preface

Chapter 1.Food Preferences and Taste: An Introduction
Helen Macbeth and Sue Lawry

Chapter 2.Primate Models for Taste and Food Preferences
Claude Marcel Hladik

Chapter 3.Food Preferences in Neotropical Primates in Relation to Taste Sensitivity
Bruno Simmen

Chapter 4.Neural Processing Underlying Food Selection
Edmund T. Rolls

Chapter 5.Good Taste and Bad Taste: Preferences and Aversions as Biological Principles
Wulf Schiefenh?vel

Chapter 6.Disgust: The Cultural Evolution of a Food-based Emotion
Paul Rozin, Jonathan Haidt, Clark McCauley and Sumio Imada

Chapter 7.Wild Plants as Famine Foods: Food Choice Under Conditions of Scarcity
Rebecca Huss-Ashmore and Susan L. Johnston

Chapter 8.Three Centuries of Changing European Tastes for the Potato
Ellen Messer

Chapter 9.The Pathways of Taste: The West Andalucian Case