Food Preferences and Taste

Continuity and Change
1. Auflage 2007
ISBN: 978-1-57181-970-3
Verlag: Berghahn Books

Buch, Englisch, Band 2, 236 Seiten, Format (B × H): 140 mm x 216 mm, Gewicht: 303 g

Reihe: Anthropology of Food & Nutrition

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.

Autoren/Hrsg.

Macbeth, Helen

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

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 Schiefenhövel

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 González 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

Über Autor(innen)

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

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