Food Preferences and Taste: Continuity and Change

Front Cover
Helen M. Macbeth
Berghahn Books, 1997 - Cooking - 218 pages

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.

 

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Contents

Food Preferences in Neotropical Primates
27
Neural Processing Underlying Food Selection
39
Preferences
55
The Cultural Evolution of a Foodbased
65
Food Choice Under
83
Three Centuries of Changing European Tastes
101
The West Andalucian Case
115
Evolution in Eating Habits in the Alto Douro
127
Nationality and Food Preferences in
139
Changes in Food
155
Choices of Food and Cuisine in the Concept
167
The Food Preferences
175
Food Preferences and Taste in an African
187
Notes on Contributors
208
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About the author (1997)

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

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