Salt as a non-food: to what extent do gustatory perceptions determine non-food vs food choices?

Claude Marcel Hladik (1)

1 EAE - Eco-Anthropologie et Ethnobiologie

In order to understand the origin and the evolution of the ability to perceive the tastes of various compounds of the foods available in different environments, we must compare taste sensitivities of human and non-human primates, although the measurement of taste responses with lemurs, monkeys and apes necessitates a quite different techniqueIt is remarkable that, using such totally different techniques (especially recording signals on the taste nerve), a global pattern of the primate taste system appears, quite similar to that constructed with the human responses

Mots clés: taste perception; sodium chloride

Domaines: Biodiversité et Ecologie

Claude Marcel Hladik. Salt as a non-food: to what extent do gustatory perceptions determine non-food vs food choices?. J. McClancy, J. Henry & H. Macbeth (eds.). Consuming the inedible: neglected dimensions of food choice, Oxford : Berghahn Books, pp.121-130, 2007. ⟨hal-00284241⟩