Small objects of desire: the recognition of appropriate foods and drinks and its neural mechanisms
Small objects of desire: the recognition of appropriate foods and drinks and its neural mechanisms
This chapter examines the processes involved in the recognition of appropriate foods and drinks and its neural mechanisms. It explains that the cognitive approach to ingestive behaviour is based on the concept of recognizing certain materials as objects of greater or lesser desire, often contingently on the context of other materials, the social and physical environment, and bodily state. It discusses the concepts of learned appetites and satieties, food recognition performance, desire for a particular level of a taste, and physiologically appropriate food-specific satiation.
Keywords: food recognition, cognitive approach, ingestive behaviour, neural mechanisms, learned appetites, satieties, taste, food-specific satiation
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