Food choice

Research into food choice asks how people select the food they eat.

The topic is the subject of research in nutrition, food science, psychology, anthropology and other branches of the natural and social sciences. It is also of great practical interest to the food industry and especially its marketing endeavors.

An interdisciplinary topic, it comprises psychological and sociological aspects (including food politics and phenomena such as cannibalism, vegetarianism or religious dietary laws), economic issues (for instance, how do food prices or marketing campaigns influence choice?) and life science aspects (such as the study of the organoleptic qualities of food).

Selected bibliography

• Frewer, Lynn; Einar Risvik, Hendrik Schifferstein (2001). Food, people, and society: a European perspective of consumers' food choices. ISBN 9783540415213. 
• Macbeth, Helen M. (1997). Food preferences and taste: continuity and change. ISBN 9781571819581. 
• Macclancy, Jeremy; C. Jeya Henry, Helen Macbeth (2009). Consuming the Inedible: Neglected Dimensions of Food Choice. ISBN 9781845456849. 
• Marshall, David (1995). Food choice and the consumer. ISBN 9780751402346. 
• Meiselman, Herbert L.; H. J. H. MacFie (1996). Food choice, acceptance and consumption. ISBN 9780751401929. 
• Shepherd, Richard; Monique Raats (2006). The psychology of food choice , Volume 3. ISBN 9780851990323.