Rozin, P. (1996). The socio-cultural context of eating and food preferences. In A. Booth (Ed.), Social learning and social psychology (pp. 147-164). Springer.
Garcia, J., & Koelling, R. A. (1966). Relation of cue to consequence in avoidance learning. Psychonomic Science, 4(4), 123-124. tasty curse wiki updated
Wikipedia. (2022). Taste aversion. Retrieved from https://en.wikipedia.org/wiki/Taste_aversion Rozin, P
The tasty curse is a complex psychological and neuroscientific phenomenon that has significant implications for our understanding of human behavior and food preferences. Through a wiki-updated exploration of the psychology and neuroscience of taste aversion, we have highlighted the key mechanisms underlying this phenomenon, including classical conditioning, neural processing, and cultural and social influences. Further research on taste aversion will continue to shed light on the intricacies of human taste perception and the factors that shape our culinary experiences. Springer
Reed, D. R., et al. (2004). The TAS2R38 bitter taste receptor and aversions to bitter tastes. Chemical Senses, 29(4), 323-330.
According to Wikipedia, taste aversion can be influenced by a range of factors, including genetics, culture, and individual experiences (Wikipedia, 2022). For example, research has shown that genetic variations in the TAS2R38 gene can affect an individual's perception of bitter tastes and influence their susceptibility to taste aversion (Reed et al., 2004). Additionally, cultural and social conditioning can shape an individual's food preferences and aversions, with certain foods being associated with positive or negative experiences (Rozin, 1996).