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品味理论与研究的当前进展及未来方向

Current Progress and Future Directions for Theory and Research on Savoring.

作者信息

Bryant Fred B

机构信息

Department of Psychology, Loyola University Chicago, Chicago, IL, United States.

出版信息

Front Psychol. 2021 Dec 14;12:771698. doi: 10.3389/fpsyg.2021.771698. eCollection 2021.

Abstract

As research on savoring has increased dramatically since publication of the book (Bryant and Veroff, 2007), savoring has gradually become a core concept in positive psychology. I begin by reviewing the evolution of this concept, the development of instruments for assessing savoring ability and savoring strategies, and the wide range of applications of savoring in the psychosocial and health sciences. I then consider important directions for future theory and research. To advance our understanding of how naturalistic savoring unfolds over time, future work should integrate the perceptual judgments involved in not only the later stages of attending to and regulating positive experience (where past research has concentrated), but also the initial stages of searching for and noticing positive stimuli. Whereas most research has investigated savoring, which occurs spontaneously in response to positive events or feelings, future work is also needed on savoring, which begins with the deliberate act of seeking out or creating positive stimuli. To advance the measurement of savoring-related constructs, I recommend future work move beyond retrospective self-report methods toward the assessment of savoring as it occurs in real-time. The development of new methods of measuring meta-awareness and the regulation of attentional focus are crucial to advancing our understanding of savoring processes. I review recent research on the neurobiological correlates of savoring and suggest future directions in which to expand such work. I highlight the need for research aimed at unraveling the developmental processes through which savoring skills and deficits evolve and the role that savoring impairments play in the etiology and maintenance of psychopathology. Research is also needed to learn more about what enhances savoring, and to disentangle how people regulate the intensity versus duration of positive emotions. Finally, I encourage future researchers to integrate the study of anticipation, savoring the moment, and reminiscence within individuals across time.

摘要

自《品味:新心理学视角》(布莱恩特和韦罗夫,2007年)出版以来,对品味的研究急剧增加,品味逐渐成为积极心理学的一个核心概念。我首先回顾这一概念的演变、评估品味能力和品味策略的工具的发展,以及品味在心理社会和健康科学中的广泛应用。然后,我考虑未来理论和研究的重要方向。为了加深我们对自然主义品味如何随时间展开的理解,未来的研究应整合不仅涉及关注和调节积极体验后期阶段(过去的研究集中在此)的感知判断,还应整合寻找和注意积极刺激的初始阶段。虽然大多数研究调查的是对积极事件或感受自发产生的品味,但未来还需要研究主动品味,即从刻意寻找或创造积极刺激开始的品味。为了推进与品味相关构念的测量,我建议未来的研究超越回顾性自我报告方法,转向对实时发生的品味进行评估。开发测量元意识和注意力焦点调节的新方法对于加深我们对品味过程的理解至关重要。我回顾了最近关于品味神经生物学相关性的研究,并提出了扩展此类工作的未来方向。我强调需要开展研究,以揭示品味技能和缺陷演变的发展过程,以及品味障碍在精神病理学病因和维持中的作用。还需要进行研究,以更多地了解增强品味的因素,并弄清楚人们如何调节积极情绪的强度与持续时间。最后,我鼓励未来的研究人员整合对个体在不同时间的预期、品味当下和回忆的研究。

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