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See the development of cuisine as a cultural attempt to mediate the biological conflict of needing to eat a variety of foods. For example, the sue of certain principles of flavoring that identify the foods of a group may provide a reassuring familiarity that blunts the fear of new foods. These flavors can be manipulated to provide a variety. pg 225-226 Culture acquisition of aspects of cuisine often occurs in two stages: in the first, cultural forces maintain individual behaviors, such as ingestion of a food, constituting a form of "forced" exposure. For many foods, this stage is followed by a second one, in which a food preference is internalized, in that the motivation for ingestion is no longer dependent on cultural forces. This internalization process is accomplished in a number of ways, including motivation by desire for the consequences of eating the food, or development of a liking for the taste. pg 226 Biological Ecological, economic and cultural factors, all affect the possible nutrient sources. In addition to economic, culture also extends the range through increasing availability, by domestication or importation, or by rendering edible some previously inedible items in the environment, through processing techniques. pg 227 Biological factors include both behavioral predispositions to interact with foods in certain ways (e.g., to avoid bitter tastes) and nurtitional or metabolic characteristics, set limits and create biases in the human organism. Culture, restricts the possible set of food experiences and provides a great deal of information about foods. pg 228 Schematic of food preference: biology - individual - culture - individual States that information transfer from biology to the individual to culture and then back to the individual. The ideas is that certain biological features of the human omnivore, in their expressions in individuals, can become incorporated into culture. As parts of culture, they may be reintroduced into each new generation of individuals. Transformation or amplification of biological tendencies by culture: Sugar versus Flavor Principles Sugar
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