Rozin coined the phrase “the omnivore’s dilemma” to encapsulate what an omnivore must do to survive: avoid toxins and take in nutritious food. This chapter is organized to show what is known about how taste contributes to this biological imperative. We begin with the anatomy and physiology of taste and show how nature uses chemosensory pleasure (liking for beneficial substances and disliking for dangerous ones) to promote survival. One of the most important distinctions for this area is between hard-wired and learned affect. Historically, belief in hard-wired affect has often given way to understanding how learning accomplished what seemed to be hard-wired.
KeywordsArtificial Sweetener Taste Quality Glossopharyngeal Nerve Burning Mouth Syndrome Basic Taste
- Doty RL (2010) The great pheromone myth. Johns Hopkins University Press, BaltimoreGoogle Scholar
- Rozin P (1976) The selection of foods by rats, humans, and other animals. In: Rosenblatt JS, Hinde RA, Shaw E, Beer C (eds) Advances in the study of behavior, vol 6. Academic, New York, pp 21–76Google Scholar
- Snyder DJ, Bartoshuk LM (2008) The logic of sensory and hedonic comparisons: are the obese different? In: Blass EM (ed) Obesity: causes, mehanisms, prevention and treatment. Sinauer, SunderlandGoogle Scholar
- Snyder DJ, Fast K, Bartoshuk LM (2004) Valid comparisons of suprathreshold stimuli. J Conscious Stud 11:40–57Google Scholar