Food Preferences and Taste
Continuity and Change
1st Edition
Published on 1. November 1997
236 pages
978-1-78238-188-4 (ISBN)
Description
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.
More details
Series
Language
English
Place of publication
Oxford
United Kingdom
Target group
Professional and scholarly
Illustrations
Index; 2 Maps; 13 Figures; 14 Tables, unspecified
File size
3,11 MB
ISBN-13
978-1-78238-188-4 (9781782381884)
DOI
10.3167/9781571819581
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
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12/1997
1st Edition
Berghahn Books, Incorporated
€41.10
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Book
11/1997
1st Edition
Berghahn Books, Incorporated
€146.20
Shipment within 3-4 weeks
Person
Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.
Content
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 Schiefenhoevel
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
Isabel Gonzalez Turmo
Chapter 10. Evolution in Eating Habits in the Alto Douro of Northern Portugal
Maria Manuela Valagao
Chapter 11. Nationality and Food Preferences in the Cerdanya Valley, Eastern Pyrenees
Helen Macbeth and Alex Green
Chapter 12. Breaking the Rules: Changes in Food Acceptability among the Tharu of Nepal
Christian McDonaugh
Chapter 13. Choices of Food and Cuisine in the Concept of Social Space among the Yao of Thailand
Annie Hubert
Chapter 14. Taste and Embodiment: The Food Preferences of Iranians in Britain
Lynn Harbottle
Chapter 15. Food Preferences and Taste in an African Perspective: A Word of Caution
Igor de Garine
Notes on Contributors
Index
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 Schiefenhoevel
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
Isabel Gonzalez Turmo
Chapter 10. Evolution in Eating Habits in the Alto Douro of Northern Portugal
Maria Manuela Valagao
Chapter 11. Nationality and Food Preferences in the Cerdanya Valley, Eastern Pyrenees
Helen Macbeth and Alex Green
Chapter 12. Breaking the Rules: Changes in Food Acceptability among the Tharu of Nepal
Christian McDonaugh
Chapter 13. Choices of Food and Cuisine in the Concept of Social Space among the Yao of Thailand
Annie Hubert
Chapter 14. Taste and Embodiment: The Food Preferences of Iranians in Britain
Lynn Harbottle
Chapter 15. Food Preferences and Taste in an African Perspective: A Word of Caution
Igor de Garine
Notes on Contributors
Index
