The Science of Scrumptious. Kathleen McGowan.
by McGowan, Kathleen; ProQuest Information and Learning Company.
Series: SIRS Enduring Issues 2004Article 47Health. Publisher: Psychology Today, 2003ISSN: 1522-323X;.Subject(s): Brain chemistry | Food -- Health aspects | Food -- Psychological aspects | Food -- Sensory evaluation | Food consumption | Food habits | Food preferences | TasteDDC classification: 050 Summary: "We're all weird about food. A recent anthropological analysis found that more than a third of us reject slippery food like oysters and okra. Twenty percent of us don't like our foods to touch on the plate. The next time you wander a grocery-store aisle packed with jars of pickled jalapenos and boxes of instant scalloped potatoes, consider this: One-fifth of us eat from a palate of just 10 or fewer foods." (PSYCHOLOGY TODAY) This article discusses how new research aimed at "understanding what we like to eat...may also help solve one of the biggest health problems of our time: why we eat so much."| Item type | Current location | Call number | Status | Date due |
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High School - old - to delete | REF SIRS 2004 Health Article 47 (Browse shelf) | Available |
Articles Contained in SIRS Enduring Issues 2004.
Originally Published: The Science of Scrumptious, Sept./Oct. 2003; pp. 54+.
"We're all weird about food. A recent anthropological analysis found that more than a third of us reject slippery food like oysters and okra. Twenty percent of us don't like our foods to touch on the plate. The next time you wander a grocery-store aisle packed with jars of pickled jalapenos and boxes of instant scalloped potatoes, consider this: One-fifth of us eat from a palate of just 10 or fewer foods." (PSYCHOLOGY TODAY) This article discusses how new research aimed at "understanding what we like to eat...may also help solve one of the biggest health problems of our time: why we eat so much."
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