Food Preferences and Taste

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

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