1. Physiology of Taste 1 A. Humans are omnivores B. Most potential foods contain toxins C. Most non-meat foods are nutritionally incomplete D. All potential foods have positives and negatives –i. Few genetically linked preferences for food –ii. But, some genetically linked deficiencies a. allergies b. some foods are not tolerated well

2. Physiology of Taste 2 E. Few biological bases as to what is edible –i. “Sweet is good” –ii. “Bitter is bad” –Iii. Taste buds (and brain) change over time F. Most societies (and people) are conservative G. Negative past experiences H. Our body acts like a homeostatic system –i. Hunger –ii. Thirst –iii. Sodium craving –iv. Nutrient deficiencies

3. Food Preferences A. Some foods are “sensory affective” –i. Artistic presentation –ii. Nice color –iii. Appropriate texture –iv. Good smell B. Some foods have anticipated consequences i. Previous illness associated with a food C. Some foods have ideological meaning i. Taboos

4. Accounting for Food Preferences 1 A. Genetic issues –i. Lactose intolerance –Ii. Food allergies

5. Accounting for Food Preferences 2 B. Cultural issues—most important –i. inherited rules, practices, attitudes –ii. Staple foods or ingredients –iii. Flavoring principles –iv. Processing techniques –v. Cuisine a. order of a meal b. certain foods associated with certain situations c. manner of eating d. presentation

6. Accounting for Food Preferences 3 C. Individual Preferences –i. Very young eat whatever parents provide –ii. Kids 2+ may have preferences quite different than their parents –iii. Importance of important people –iv. An “acquired taste” –v. “Addictions”

7. Social and Cultural Uses of Food A. Source of power B. Identify position in society C. Eat like we would like to be

8. Food as a Way to Create Community A. Welcome B. Condolences C. Bond building D. Mark important event

9. Food as Medicine; Food Purity A. Many foods marketed as medicinal B. Read the label C. Organic E. Concerns over food processing techniques, and “fresh” food

10. Globalization and Americanization of Diets A. Movement of people and their cuisines –i. Combined with local ingredients and taste –ii. Marketing –iii. Often very different from original B. Americanization of diets –i. American corporations and marketing –ii. Global curiosity about things “American”

11. Return to Regional/Traditional US Diets A. Backlash against homogenization of diet B. Growing celebration of the regional and local