Proceedings from the symposium "food selection, from genes to culture"

Sponsored by the 15 Danone Institute network, this symposium held in Paris in December 2000 gathered internationally recognized speakers for their expertise in the field of food selection. They represented many disciplines such as psychology, history, sociology, epidemiology, neurobiology, genetics, nutrition and toxicology. Their presentations are contained in a monograph edited by Dr. G.H. Anderson (U. of Toronto, Canada), Dr. J.Blundell (U. of Leeds, UK) and Dr. M. Chiva (U. of Paris X-Nanterre, France). You may obtain this monograph from this link.
http://www.danone-institute.com/publications/book/food_selection_from_genes_to_culture.php

It presents the following topics

Human Food Intake Choice, Biological, Psychological and Cultural Perspectives
P. ROZIN

Taste, Genetics and Food Choice
A . DREWNOWSKI

Are Food Cravings in Humans Determined by Physiological Processes?
H.P. WEINGARTEN

Nutritional Deficiency of Essential Amino Acids L-Lysine (Physiological Recognition and Responses)
K. TORII

Acquisition of Food Preferences and Eating Patterns in Children
L.L. BIRCH

Food Selection Through Life Span, Discrete Changes or Continued Processes?
M. CHIVA

Impact of Information and Psychosocial factors on Nutrition Behavior Change
D.M. WOOLCOTT

Barriers to Changing Food Selection
R. MENDELSON

Food Selection and Risk Perception
C. FISCHLER

Immigration, Travel and the Internationalization of the American Diet
H. LEVENSTEIN

Hormones, Age, Genes and Pathology, How Do We Assess Variation in Sensation and Preference
L.M . BARTOSHUK

Food Choices Phenotypes, A Tool to Study Food Selection?
J.E. BLUNDEL L