Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.

• List of Figures and MapsList of TablesForewordPrefaceChapter 1. Food Preferences and Taste: An IntroductionHelen Macbeth and Sue LawryChapter 2. Primate Models for Taste and Food PreferencesClaude Marcel HladikChapter 3. Food Preferences in Neotropical Primates in Relation to Taste SensitivityBruno SimmenChapter 4. Neural Processing Underlying Food SelectionEdmund T. RollsChapter 5. Good Taste and Bad Taste: Preferences and Aversions as Biological PrinciplesWulf SchiefenhövelChapter 6. Disgust: The Cultural Evolution of a Food-based EmotionPaul Rozin, Jonathan Haidt, Clark McCauley and Sumio ImadaChapter 7. Wild Plants as Famine Foods: Food Choice Under Conditions of ScarcityRebecca Huss-Ashmore and Susan L. JohnstonChapter 8. Three Centuries of Changing European Tastes for the PotatoEllen MesserChapter 9. The Pathways of Taste: The West Andalucian CaseIsabel González TurmoChapter 10. Evolution in Eating Habits in the Alto Douro of Northern PortugalMaria Manuela ValagaoChapter 11. Nationality and Food Preferences in the Cerdanya Valley, Eastern PyreneesHelen Macbeth and Alex GreenChapter 12. Breaking the Rules: Changes in Food Acceptability among the Tharu of NepalChristian McDonaughChapter 13. Choices of Food and Cuisine in the Concept of Social Space among the Yao of ThailandAnnie HubertChapter 14. Taste and Embodiment: The Food Preferences of Iranians in BritainLynn HarbottleChapter 15. Food Preferences and Taste in an African Perspective: A Word of CautionIgor de GarineNotes on ContributorsIndex

Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.

• List of Figures and MapsList of TablesForewordPrefaceChapter 1. Food Preferences and Taste: An IntroductionHelen Macbeth and Sue LawryChapter 2. Primate Models for Taste and Food PreferencesClaude Marcel HladikChapter 3. Food Preferences in Neotropical Primates in Relation to Taste SensitivityBruno SimmenChapter 4. Neural Processing Underlying Food SelectionEdmund T. RollsChapter 5. Good Taste and Bad Taste: Preferences and Aversions as Biological PrinciplesWulf SchiefenhövelChapter 6. Disgust: The Cultural Evolution of a Food-based EmotionPaul Rozin, Jonathan Haidt, Clark McCauley and Sumio ImadaChapter 7. Wild Plants as Famine Foods: Food Choice Under Conditions of ScarcityRebecca Huss-Ashmore and Susan L. JohnstonChapter 8. Three Centuries of Changing European Tastes for the PotatoEllen MesserChapter 9. The Pathways of Taste: The West Andalucian CaseIsabel González TurmoChapter 10. Evolution in Eating Habits in the Alto Douro of Northern PortugalMaria Manuela ValagaoChapter 11. Nationality and Food Preferences in the Cerdanya Valley, Eastern PyreneesHelen Macbeth and Alex GreenChapter 12. Breaking the Rules: Changes in Food Acceptability among the Tharu of NepalChristian McDonaughChapter 13. Choices of Food and Cuisine in the Concept of Social Space among the Yao of ThailandAnnie HubertChapter 14. Taste and Embodiment: The Food Preferences of Iranians in BritainLynn HarbottleChapter 15. Food Preferences and Taste in an African Perspective: A Word of CautionIgor de GarineNotes on ContributorsIndex

Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.

• List of Figures and MapsList of TablesForewordPrefaceChapter 1. Food Preferences and Taste: An IntroductionHelen Macbeth and Sue LawryChapter 2. Primate Models for Taste and Food PreferencesClaude Marcel HladikChapter 3. Food Preferences in Neotropical Primates in Relation to Taste SensitivityBruno SimmenChapter 4. Neural Processing Underlying Food SelectionEdmund T. RollsChapter 5. Good Taste and Bad Taste: Preferences and Aversions as Biological PrinciplesWulf SchiefenhövelChapter 6. Disgust: The Cultural Evolution of a Food-based EmotionPaul Rozin, Jonathan Haidt, Clark McCauley and Sumio ImadaChapter 7. Wild Plants as Famine Foods: Food Choice Under Conditions of ScarcityRebecca Huss-Ashmore and Susan L. JohnstonChapter 8. Three Centuries of Changing European Tastes for the PotatoEllen MesserChapter 9. The Pathways of Taste: The West Andalucian CaseIsabel González TurmoChapter 10. Evolution in Eating Habits in the Alto Douro of Northern PortugalMaria Manuela ValagaoChapter 11. Nationality and Food Preferences in the Cerdanya Valley, Eastern PyreneesHelen Macbeth and Alex GreenChapter 12. Breaking the Rules: Changes in Food Acceptability among the Tharu of NepalChristian McDonaughChapter 13. Choices of Food and Cuisine in the Concept of Social Space among the Yao of ThailandAnnie HubertChapter 14. Taste and Embodiment: The Food Preferences of Iranians in BritainLynn HarbottleChapter 15. Food Preferences and Taste in an African Perspective: A Word of CautionIgor de GarineNotes on ContributorsIndex