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Development of Food Preferences

Handbook of Eating and Drinking

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Abstract

Understanding food and beverage preferences is important given the role that likes and dislikes play in our choices and, ultimately, in our health. While both genetic and environmental influences are important determinants of preferences, in this chapter, emphasis is given to the different processes that encourage and maintain preferences, commencing prior to birth and into adulthood. In particular, various forms of learning, including exposure, evaluative, and nutrient conditioning, are crucial, while culture provides the necessary specifics in terms of the actual foods that we learn to like. In turn, the learning processes and cultural influences are modified by our individual characteristics, including genetics and dimensions of our personality.

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Authors and Affiliations

  1. Taste Matters Research & Consulting, Sydney, NSW, Australia

    J. Prescott

  2. Gestione dei Sistemi Agrari, Alimentari e Forestali, Università degli Studi di Firenze, Florence, Italy

    J. Prescott

  3. School of Psychology, University of Newcastle, Callaghan, NSW, Australia

    J. Prescott

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  1. J. Prescott
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Correspondence to J. Prescott .

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  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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Prescott, J. (2020). Development of Food Preferences. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_24-1

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  • DOI: https://doi.org/10.1007/978-3-319-75388-1_24-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-75388-1

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Chapter history

  1. Latest

    Development of Food Preferences
    Published:
    21 March 2024

    DOI: https://doi.org/10.1007/978-3-319-75388-1_24-3

  2. Development of Food Preferences
    Published:
    23 January 2020

    DOI: https://doi.org/10.1007/978-3-319-75388-1_24-2

  3. Original

    Development of Food Preferences
    Published:
    23 October 2019

    DOI: https://doi.org/10.1007/978-3-319-75388-1_24-1

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