Food Aversion Learning

  • N. W. Milgram
  • Lester Krames
  • Thomas M. Alloway

Table of contents

  1. Front Matter
    Pages i-xv
  2. Marvin Nachman, Joan Rauschenberger, John H. Ashe
    Pages 105-131
  3. Howard Cappell, A. E. LeBlanc
    Pages 133-167
  4. N. W. Milgram, Mauro Caudarella, Lester Krames
    Pages 169-194
  5. John Garcia, Walter G. Hankins, Janet D. Coil
    Pages 195-218
  6. J. Bureš, O. Burešová
    Pages 219-255
  7. Back Matter
    Pages 257-263

About this book

Introduction

During the past 10 years, the study of learned aversions to foods has become one of the most' 'popular" areas of research in animal psychology. Learned aversions to foods are typically produced in the laboratory by first allowing an animal to eat (or drink) some distinctively novel substance and then making the animal' 'ill" in some way, most frequently by either giving it an injection of some "illness" -producing drug such as lithium chloride or by exposing it to a toxic dose of radiation. When an animal that has been treated in this way is subsequently given another opportunity to ingest the same or a similar substance, one usually observes that it will either totally avoid ingesting the substance or that it will consume less of it than a control animal that was not made ill after previously consuming the same substance. This form of learning has attracted the interest of many researchers because there are two apparently striking differences in the acquisition of food aversions and the acquisition of other types of associative learning.

Keywords

Validation aggression associative learning electroencephalography (EEG) learning memory psychology research sociology

Editors and affiliations

  • N. W. Milgram
    • 1
  • Lester Krames
    • 1
  • Thomas M. Alloway
    • 1
  1. 1.University of TorontoOntarioCanada

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-1299-5
  • Copyright Information Springer-Verlag US 1977
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4757-1301-5
  • Online ISBN 978-1-4757-1299-5
  • About this book