Taste, Experience, and Feeding, Volume 215

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Elizabeth D. Capaldi, T. Terry L. Powley
American Psychological Association, 1990 - Psychology - 275 pages
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There has been a recent surge of work on taste, experience, and feeding. This development reflects several factors, including behavioral work on taste aversion, which has led to a concern with how positive consequences can affect taste preferences, progress in understanding the physiological basis of taste, as well as a practical concern with human obesity and how it is affected by taste and experiential factors. /// This volume has been divided into six parts, each dealing with a different aspect of taste and feeding. The first part of this volume deals with the current perspective of and approach to feeding used by most researchers. /// Taste perception is the focus of the second part. /// The third part of this volume deals with the genetic and the developmental aspects of taste and feeding. /// Learning and feeding are the concerns of chapters 10, 11, 12, and 13 in part four. /// Part five concerns work done with taste preferences, food consumption, and human obesity. /// Rozin's chapter on social influences and feeding makes up the sixth and final part of this volume. (PsycINFO Database Record (c) 2004 APA, all rights reserved).

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Contents

A Functionalistic Approach to Feeding
3
The Effect of Physiological Need on Taste
45
Distinctions Between Taste and Smell Relevant to the
62
Copyright

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