Using Taste Aversion as a Tool to Explore Context Conditioning and Perceptual Learning

Abstract

I want to write about two things here, and neither, it should be admitted immediately, concerns flavor aversion learning in the strict sense of the term. That is, neither deals with the mechanisms, psychological or physiological, that generate conditioned aversions to tastes or odors. Both, however, take the fact of conditioned aversion as their starting point and use it, in different ways, to explore issues of practical and theoretical interest. The first deals with flavors only indirectly, and focuses, rather, on the possibility that nausea might act as reinforcer that can condition aversions more generally; the second deals directly with flavors, but uses aversion learning as a tool to supply information about how these, and other stimuli, are perceived. In each case I have picked out one experiment that seems (at least to its authors) to merit being called a highlight, prefacing the description of the experiment with some necessary background material.

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Cite this paper

@inproceedings{Hall2010UsingTA, title={Using Taste Aversion as a Tool to Explore Context Conditioning and Perceptual Learning}, author={Geoffrey Hall}, year={2010} }