Food Preference and Taste: Continuity and Change

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Overview

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 social and biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

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

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Product Details

Table of Contents

List of Figures and Maps
List of Tables
Foreword
Preface
1 Food Preferences and Taste: An Introduction 1
2 Primate Models for Taste and Food Preferences 15
3 Food Preferences in Neotropical Primates in Relation to Taste Sensitivity 27
4 Neural Processing Underlying Food Selection 39
5 Good Taste and Bad Taste: Preferences and Aversions as Biological Principles 55
6 Disgust: The Cultural Evolution of a Food-based Emotion 65
7 Wild Plants as Famine Foods: Food Choice Under Conditions of Scarcity 83
8 Three Centuries of Changing European Tastes for the Potato 101
9 The Pathways of Taste: The West Anadalucian Case 115
10 Evolution in Eating Habits in the Alto Douro of Northern Portugal 127
11 Nationality and Food Preferences in the Cerdanya Valley, Eastern Pyrenees 139
12 Breaking the Rules: Changes in Food Acceptability among the Tharu of Nepal 155
13 Choices of Food and Cuisine in the Concept of Social Space among the Yao of Thailand 167
14 Taste and Embodiment: The Food Preferences of Iranians in Britain 175
5 Food Preferences and Taste in an African Perspective: A Word of Caution 187
Notes on Contributors 208
Index 212
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