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A Psychology of Food

More Than a Matter of Taste

  • Book
  • © 1989

Overview

Authors:
  1. Bernard Lyman
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Table of contents (14 chapters)

  1. Front Matter

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

    1. Front Matter

      Pages 1-1
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    2. The Role of Food and Eating in Personality and Social Development

      • Bernard Lyman
      Pages 3-9

  3. Food Preferences

    1. Front Matter

      Pages 11-11
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    2. Long-term Food Preferences

      • Bernard Lyman
      Pages 13-33

    3. Fluctuations in Food Preferences

      • Bernard Lyman
      Pages 34-43

    4. The Relation Between Emotions and Food Preferences

      • Bernard Lyman
      Pages 44-54

    5. Fads, Fashions, and Food Preferences

      • Bernard Lyman
      Pages 55-60

  4. Food as a Complex Psychological Stimulus

    1. Front Matter

      Pages 61-61
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    2. Taste

      • Bernard Lyman
      Pages 63-68

    3. Odor

      • Bernard Lyman
      Pages 69-84

    4. Texture

      • Bernard Lyman
      Pages 85-96

    5. Appearance

      • Bernard Lyman
      Pages 97-108

    6. Color

      • Bernard Lyman
      Pages 109-121

  5. Food Meanings and Associations

    1. Front Matter

      Pages 123-123
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    2. Food Meanings

      • Bernard Lyman
      Pages 125-138

    3. Changing Food Likes and Dislikes

      • Bernard Lyman
      Pages 139-153

    4. The Use of Food as Psychotherapy

      • Bernard Lyman
      Pages 154-159

    5. Conclusion

      • Bernard Lyman
      Pages 160-160

  6. Back Matter

    Pages 161-189
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Keywords

About this book

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.

Bibliographic Information

  • Book Title: A Psychology of Food

  • Book Subtitle: More Than a Matter of Taste

  • Authors: Bernard Lyman

  • DOI: https://doi.org/10.1007/978-94-011-7033-8

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Van Nostrand Reinhold Company Inc. 1989

  • Softcover ISBN: 978-0-442-25939-6Published: 31 August 1988

  • eBook ISBN: 978-94-011-7033-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: X, 190

  • Topics: Biological Psychology, Science, Humanities and Social Sciences, multidisciplinary

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