Hello - Here is a question about gustation -- What is the mechanism that causes us to view a food as attractive or unattractive depending on how recently we've been exposed to it? As omnivores, we're clearly powerfully driven to eat a variety of foods, and when we are over-exposed to even a very tasty food, we become averse to it. (Like how Nora Ephron , in her journalism days, once wrote about covering the Pillsbury Bake-Off - after a couple of hours in an environment full of "snicky snacky crispy crunchy" foods, she said she would have given anything for a steak.) I'm assuming that this is a large part of why restrictive diets work for some people - all the bacon and eggs you can eat sounds good for a meal or two, but soon, you'd rather just not eat at all.
Thanks, I'm just curious. -- Dr. Michelle Miller Assistant Professor Department of Psychology Northern Arizona University Flagstaff, AZ 86001-5106 [EMAIL PROTECTED] http://jan.ucc.nau.edu/~mdm29/ NAU Department of Psychology: http://www.nau.edu/~psych/naupsy.html --- You are currently subscribed to tips as: [EMAIL PROTECTED] To unsubscribe send a blank email to [EMAIL PROTECTED]
