Syndetics cover image
Image from Syndetics

A Psychology of Food [electronic resource] : More Than a Matter of Taste / by B. Lyman.

By: Contributor(s): Material type: TextPublisher: Dordrecht : Springer Netherlands : Imprint: Springer, 1989Edition: 1st ed. 1989Description: X, 190 p. online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9789401170338
Subject(s): Additional physical formats: Printed edition:: No title; Printed edition:: No titleDDC classification:
  • 152 23
  • 612.8 23
LOC classification:
  • QP360-360.7
Online resources:
Contents:
1 Food: Its Psychological Meaning and Significance -- 1. The Role of Food and Eating in Personality and Social Development -- 2 Food Preferences -- 2. Long-term Food Preferences -- 3. Fluctuations in Food Preferences -- 4. The Relation Between Emotions and Food Preferences -- 5. Fads, Fashions, and Food Preferences -- 3 Food as a Complex Psychological Stimulus -- 6. Taste -- 7. Odor -- 8. Texture -- 9. Appearance -- 10. Color -- 4 Food Meanings and Associations -- 11. Food Meanings -- 12. Changing Food Likes and Dislikes -- 13. The Use of Food as Psychotherapy -- 14. Conclusion.
In: Springer Nature eBookSummary: Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology. Matching these, however, was often like putting together a jigsaw puz­ zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa­ tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin­ ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela­ tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy­ chological principles and food preferences.
No physical items for this record

1 Food: Its Psychological Meaning and Significance -- 1. The Role of Food and Eating in Personality and Social Development -- 2 Food Preferences -- 2. Long-term Food Preferences -- 3. Fluctuations in Food Preferences -- 4. The Relation Between Emotions and Food Preferences -- 5. Fads, Fashions, and Food Preferences -- 3 Food as a Complex Psychological Stimulus -- 6. Taste -- 7. Odor -- 8. Texture -- 9. Appearance -- 10. Color -- 4 Food Meanings and Associations -- 11. Food Meanings -- 12. Changing Food Likes and Dislikes -- 13. The Use of Food as Psychotherapy -- 14. Conclusion.

Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology. Matching these, however, was often like putting together a jigsaw puz­ zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa­ tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin­ ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela­ tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy­ chological principles and food preferences.

Accessibility summary: This PDF is not accessible. It is based on scanned pages and does not support features such as screen reader compatibility or descriptions for non-text content (e.g., images and graphs). However, it likely supports searchable and selectable text based on OCR (Optical Character Recognition). Users with accessibility needs may not be able to use this content effectively. Please contact us at through this accessibility request webform if you require assistance or an alternative format.

Inaccessible, or known limited accessibility

No reading system accessibility options actively disabled

Publisher contact for further accessibility information: accessibilitysupport@springernature.com

Licensed e-book