Biocultural Considerations of Food Cravings and Aversions: An Introduction

Crystal L. Patil, Sera L. Young

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Food is fundamental to our existence as humans, but assertions about the kinds of foods that are appealing or repulsive vary widely. This thematic issue deals with assessments of food as desirable, or not, in order to understand the complex reasons why some foods are strongly craved while others are avoided. To do this, the five articles in this issue situate food cravings and aversions bioculturally, in the contexts of our history as a species, in the landscape of cultural heritage, and in the individual life course. By exploring both the biological and cultural mechanisms that shape food preferences, we reveal the complex and important underpinnings of the critical endeavor of food selection.

Original languageEnglish (US)
Pages (from-to)365-373
Number of pages9
JournalEcology of Food and Nutrition
Volume51
Issue number5
DOIs
StatePublished - Sep 1 2012

Keywords

  • aversions
  • biocultural
  • cravings
  • food
  • food selection
  • nausea
  • nutritional anthropology
  • vomiting

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology

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