Table of Contents
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