I don't have Nora's problem (and unfortunately, in middle age, am looking like I don't have Nora's problem). EVERYTHING looks good forever.....
;-) Annette Quoting Michelle Miller <[EMAIL PROTECTED]>: > 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] > --- You are currently subscribed to tips as: [EMAIL PROTECTED] To unsubscribe send a blank email to [EMAIL PROTECTED]
