Cultural influences in the origins of food likings and dislikes

This research investigates cultural influences on affective and cognitive bases or origins of food likes and dislikes in terms of cross-cultural differences (French from France, N = 118 vs. Chinese from PR China, N = 100) and acculturation (Chinese from PR China vs. Chinese accultured in Canada, N = 111). Content analyses on the reasons for liking and disliking food items support the expected cross-cultural differences between the French and the Chinese: the French display a dominant affective basis, whereas the Chinese attitude to food reflects more balance between affect and cognition. Comparisons between the Chinese acculturated into a Western culture and the Chinese from PR China revealed little change to the balance between bases for liking, and a shift toward a higher pre-dominance of the affective basis for dislikes. Theoretical and practical implications of the results are discussed.