Pliner P, Stallberg-White C
Erindale College, University of Toronto, Mississauga, Ontario, Canada.
Appetite. 2000 Feb;34(1):95-103. doi: 10.1006/appe.1999.0290.
Rozin & Rozin (1981) have suggested that the addition of flavour principles (the distinctive combinations of seasonings which characterize many cuisines) may facilitate the introduction of a new staple food into a culture. That is, the reluctance of omnivores to approach novel foods can be reduced by adding the familiar flavor principle to the unfamiliar food. To test this hypothesis, we "created" flavor principles in the laboratory by exposing children repeatedly to one of two initially novel chip dips. After the exposure phase, they were offered familiar and unfamiliar chips and asked about their willingness to taste each, alone, with the exposed dip, the unexposed dip, and several other dips. The main prediction was that addition of the exposed dip to the unfamiliar chip would increase children's willingness to taste it. Since individuals are not reluctant to taste familiar foods, addition of the exposed dip to the familiar chip was not expected to increase willingness to taste it. The results confirmed this prediction. Practical and theoretical implications of this finding were discussed.
罗津和罗津（1981年）提出，添加风味原则（即许多菜肴所特有的独特调味料组合）可能有助于将一种新的主食引入一种文化。也就是说，通过在不熟悉的食物中添加熟悉的风味原则，可以减少杂食动物对新奇食物的抵触情绪。为了验证这一假设，我们在实验室中“创造”了风味原则，方法是让孩子们反复接触两种最初新奇的薯片蘸酱中的一种。在接触阶段之后，给他们提供熟悉和不熟悉的薯片，并询问他们单独品尝每种薯片、搭配已接触过的蘸酱、未接触过的蘸酱以及其他几种蘸酱的意愿。主要预测是，将已接触过的蘸酱添加到不熟悉的薯片上会增加孩子们品尝它的意愿。由于人们并不抵触品尝熟悉的食物，因此预计将已接触过的蘸酱添加到熟悉的薯片上不会增加品尝意愿。结果证实了这一预测。讨论了这一发现的实际和理论意义。
