A Psychology of Food: More Than a Matter of Taste by Bernard Lyman Ph.D. (auth.)

By Bernard Lyman Ph.D. (auth.)

Writing this publication has been a excitement, however it has additionally been complex. It was once a pride to determine that the proof of foodstuff personal tastes, consuming, and nutrients habit conform in lots of how one can the overall ideas of psychology. Matching those, although, was once frequently like placing jointly a jigsaw puz­ zle-looking at a truth and attempting to determine which mental theories or ideas have been correct. This was once made tougher through conflicting rules in psychology and contradictory findings in mental in addition to food-preference learn. the fabric stated isn't really intended to be exhaustive. unquestionably, i've been inspired through my very own learn pursuits and issues of view. while conflicting facts exist, I chosen those who appeared to me such a lot representa­ tive or proper, and i've performed so with out constantly declaring opposite findings. this is applicable additionally to the dialogue of mental prin­ ciples. a lot mental study is completed in very restrictive stipulations. for that reason, it has restricted applicability past the confines of the context during which it was once carried out. What holds real of novelty, complexity, and interest while two-dimensional line drawings are studied, for instance, would possibly not have a lot to do with novelty, complexity, and interest in rela­ tion to meals, which fluctuate in lots of methods corresponding to form, colour, flavor, texture, and scent. however, i've got attempted to signify relationships among psy­ chological ideas and nutrition preferences.

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Extra info for A Psychology of Food: More Than a Matter of Taste

Sample text

True, they are high in calories, are usually eaten at a pace unfavorable for digestion, and-if eaten exclusively-may preclude a more balanced intake, but they are not unhealthy. As usually served, they are deficient in dairy products and high in fat content, but the hamburger often contains some lettuce, the pizza has tomato, and the fried chicken comes with potato salad or cole slaw. There is another positive side to the changing role of family values. With food commercials everywhere, a fast-food restaurant on almost every commercial corner, and specialty shops and delicatessens almost as frequent, we are being exposed to a much greater variety of foods than ever before.

Probably not. The context or setting in which exposure takes place is important. It must be either neutral or positive. A negative setting or context can create an unfavorable attitude. For example, in person perception, the meaning of a single personality trait is determined by the other traits present (Asch 1952). Industriousness is seen as good when it occurs with friendliness, generosity, kindness, and honesty, but as negative when it occurs with unfriendliness, selfishness, cruelty, and deceit.

When we smell baking bread, hear a sizzling steak, or pass an ice cream shop, we may suddenly have a craving for the foods although we were not hungry before and the thought of eating one of them had not crossed our minds. Similarly, the presence or even the thought of objects, situations, or people associated with eating specific foods can create a desire for them. Fluctuations in Food Preferences 39 We want popcorn at movies and cotton candy at carnivals, and a picnic is not a picnic without potato salad.

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