The ability to categorize food and nonfood correctly and to distinguish between different foods is essential for our survival. Because of our omnivore nature and because of the food-rich environment in which we live, categorization processes involving food are particularly complex. The extent of the literature on this subject is an indication of our limited understanding of the mental processes underlying food perception, categorization, and choice. The ability to categorize food requires integration of multisensory information and semantic memory with varying contextual information and is modulated by numerous factors. On the one hand, food features (e.g., energy content, level of transformation) modulate our perceptual and categorization processes; on the other hand, categorization processes are also modulated by the perceiver's temporary states (e.g., internal states such as hunger) and more lasting characteristics (e.g., body mass index, gender). Thus, food categorization provides a very rich test-case for any model of categorization.
|Titolo:||Food perception and categorization: From food/no-food to different types of food|
|Autori:||Foroni, F.; Rumiati, R. I.|
|Titolo del libro:||Handbook of Categorization in Cognitive Science: Second Edition|
|Data di pubblicazione:||2017|
|Digital Object Identifier (DOI):||10.1016/B978-0-08-101107-2.00012-9|
|Appare nelle tipologie:||2.1 Book chapter|