By Bernard Lyman Ph.D. (auth.)
Writing this publication has been a excitement, however it has additionally been tricky. It used to be a satisfaction to work out that the proof of nutrients personal tastes, consuming, and meals habit conform in lots of how you can the final rules of psychology. Matching those, although, was once frequently like placing jointly a jigsaw puz zle-looking at a truth and attempting to determine which mental theories or ideas have been correct. This used to be made tougher through conflicting rules in psychology and contradictory findings in mental in addition to food-preference study. the fabric stated isn't intended to be exhaustive. absolutely, i've been encouraged via my very own study pursuits and issues of view. whilst conflicting facts exist, I chosen those who looked as if it would me so much representa tive or appropriate, and i've performed so with out continually mentioning opposite findings. this is applicable additionally to the dialogue of mental prin ciples. a lot mental study is finished in very restrictive stipulations. for this reason, it has constrained applicability past the confines of the context within which it used to be carried out. What holds precise of novelty, complexity, and interest while two-dimensional line drawings are studied, for instance, would possibly not have a lot to do with novelty, complexity, and interest in rela tion to meals, which fluctuate in lots of methods akin to form, colour, style, texture, and smell. however, i've got attempted to indicate relationships among psy chological rules and foodstuff preferences.
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Additional info for A Psychology of Food: More Than a Matter of Taste
In addition to differences in general responsiveness to external stimuli, there are also differences in the way individuals respond to various classes of sensory stimuli. Some people like painting better than music; others like poetry better than dance; and some like lyrics better than instrumentals. For others, enjoyment comes not so much from the physical stimuli as from the imagery and associations they evoke. Sights and sounds, words and movements do not affect us all in the same way. With food preferences, appearance is of primary importance to some; for others, flavor matters most; and for still others, preferences may depend on the imagery and associations the food has with other times and places.
Cl S ~ "0 .... OJ ·0 X ~ ::8.... ~ .... l:l rJ) ;:l .... ~ % Soup/salad Entree (main dish) Vegetables Dessert Beverage, nonalcoholic Snacks 6 7 6 12 3 39 5 16 6 11 4 3 3 9 20 18 40 10 6 10 3 10 12 4 2 9 52 24 33 11 10 13 8 5 13 5 9 6 6 10 33 'Column sums do not equal 100 percent because preferences for eggs, fast foods, sandwiches, and alcohol were not included in the menu categories unless clearly appropriate. Reprinted by permission from: Lyman, B. (1982). Menu item preferences and emotions. School Food Service Research Review, 6(1): 32-35.
No one wants sandwiches for breakfast even though the components that make up a favorite sandwich are eaten then: toast, bacon, eggs; or bread, butter, jelly. " Hearty breakfasts are nutritious, but few people take the time to prepare them and many wouldn't feel like eating them; thus, simple, easily prepared foods have become standard at breakfast and have come to seem inappropriate in other time contexts. The social setting or context is also important. We enjoy food and tend to eat more when we are with other people (Klesges et al.
A Psychology of Food: More Than a Matter of Taste by Bernard Lyman Ph.D. (auth.)