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A Psychology of Food

More Than a Matter of Taste

  • Authors
  • Bernard Lyman

Table of contents

  1. Front Matter
    Pages i-ix
  2. Food: Its Psychological Meaning and Significance

    1. Front Matter
      Pages 1-1
  3. Food Preferences

    1. Front Matter
      Pages 11-11
    2. Bernard Lyman
      Pages 13-33
    3. Bernard Lyman
      Pages 34-43
    4. Bernard Lyman
      Pages 55-60
  4. Food as a Complex Psychological Stimulus

    1. Front Matter
      Pages 61-61
    2. Bernard Lyman
      Pages 63-68
    3. Bernard Lyman
      Pages 69-84
    4. Bernard Lyman
      Pages 85-96
    5. Bernard Lyman
      Pages 97-108
    6. Bernard Lyman
      Pages 109-121
  5. Food Meanings and Associations

    1. Front Matter
      Pages 123-123
    2. Bernard Lyman
      Pages 125-138
    3. Bernard Lyman
      Pages 139-153
    4. Bernard Lyman
      Pages 154-159
    5. Bernard Lyman
      Pages 160-160
  6. Back Matter
    Pages 161-189

About this book

Introduction

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.

Keywords

Taste behavior complex complexity conflict development emotion personality psychology psychotherapy research

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-7033-8
  • Copyright Information Springer Science+Business Media B.V. 1989
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-442-25939-6
  • Online ISBN 978-94-011-7033-8
  • Buy this book on publisher's site