The nature and acquisition of a preference for chili pepper by humans
@article{Rozin1980TheNA, title={The nature and acquisition of a preference for chili pepper by humans}, author={Paul Rozin and Deborah Schiller}, journal={Motivation and Emotion}, year={1980}, volume={4}, pages={77-101} }
This paper deals with the general problem of the acquisition of positive affective responses, by study of the reversal of an innate aversion to the irritant properties of chili pepper. Interviews, observations, and measurements were carried out in both Mexico and the United States. Exposure to gradually increasing levels of chili in food seems to be a sufficient condition for preference development. Chili likers are not insensitive to the irritation that it produces. They come to like the same…
277 Citations
Reversal of innate aversions: attempts to induce a preference for chili peppers in rats.
- Psychology, BiologyJournal of comparative and physiological psychology
- 1979
It is concluded that in contrast to humans, it is extremely difficult to reverse innate aversions in rats.
The Role of Pavlovian Conditioning in the Acquisition of Food Likes and Dislikes a
- Psychology, BiologyAnnals of the New York Academy of Sciences
- 1985
This paper explores one process common to humans and animals, Pavlovian conditioning, and sees to what extent it can account for human food preferences and avoidances.
Personality factors predict spicy food liking and intake.
- PsychologyFood quality and preference
- 2013
Gender differences in the influence of personality traits on spicy food liking and intake.
- PsychologyFood quality and preference
- 2015
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
- PsychologyFood Quality and Preference
- 2019
Personality traits and gender influence liking and choice of food pungency
- PsychologyFood Quality and Preference
- 2018
Glad to be sad, and other examples of benign masochism
- Psychology
- 2013
We provide systematic evidence for the range and importance of hedonic reversals as a major source of pleasure, and incorporate these findings into the theory of benign masochism. Twenty-nine…
References
SHOWING 1-10 OF 22 REFERENCES
Reversal of innate aversions: attempts to induce a preference for chili peppers in rats.
- Psychology, BiologyJournal of comparative and physiological psychology
- 1979
It is concluded that in contrast to humans, it is extremely difficult to reverse innate aversions in rats.
The psychological categorization of foods and non-foods: A preliminary taxonomy of food rejections
- PsychologyAppetite
- 1980
Attitudinal effects of mere exposure.
- Psychology
- 1968
The hypothesis is offered that mere repeated exposure of the individual to a stimulus object enhances his attitude toward it. By "mere" exposure is meant a condition making the stimulus accessible to…
Food patterns of the Southwest.
- MedicineThe American journal of clinical nutrition
- 1959
The purpose of this paper is to discuss the typical foods and their preparation, the adequacy of the diet and to show how it may be modified to meet the principles of certain therapeutic diets, yet retain as many as possible of the foods desired by this group of people.
Cue properties vs palatability of flavors in avoidance learning
- Psychology, Biology
- 1970
When a flavor is immediately followed by peripheral electric shock, rats learn to use the flavor cue to avoid shock, but ingestion of that flavor is not reduced outside the shock apparatus. In…
Physiological gustatory sweating in a warm climate
- Environmental ScienceThe Journal of physiology
- 1954
There is no record of any systematic investigation of physiological gustatory sweating, beyond passing reference to the existence of such a phenomenon, as far as can be ascertained.
Taste Thresholds and Food Dislikes
- PsychologyNature
- 1961
Individual differences in the ability to taste certain classes of compounds may be one determinant of food rejections.
Irreversible impairment of thermoregulation induced by capsaicin and similar pungent substances in rats and guinea‐pigs
- Biology, MedicineThe Journal of physiology
- 1970
1. In rats and guinea‐pigs a subcutaneous or intraperitoneal injection of capsaicin, the substance responsible for the pungency of red pepper, produces profound hypothermia associated with skin…
INFANT FEEDING AND WEANING PRACTICES IN A RURAL PREINDUSTRIAL SETTING
- MedicineActa paediatrica Scandinavica. Supplement
- 1970
The major purpose of this study was to assess the infant feeding pattern and weaning habits in a group of 125 infants in relation to their mothers' social characteristics and other presumably related…