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Human food selection: the interaction of biology, culture and individual experience

Human food selection: the interaction of biology, culture and individual experience

The psychobiology of human food selection: 225-254

The interaction of biology and culture in determining food selection is discussed with reference to various foods, including milk. Fermented milk is used as an example of a case where culture has made a food biologically more suitable through processing (by reducing symptoms of lactose intolerance).

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