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Includes bibliographical references and index.
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).
2020
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