Food Liking and Craving: A Cross-Cultural Approach

Authors

Debra Zellner, Montclair State UniversityFollow
Ana Garriga-Trillo, National Distance Education UniversityFollow
E. Rohm, Cleveland State University
S. Centeno, Concordia University
Scott Parker, American University Washington DCFollow

Document Type

Article

Publication Date

1-1-1999

Journal / Book Title

Appetite

Abstract

Spanish and American participants rated how much they liked three common sweets and three common beverages listed on a questionnaire. They also named the food or drink for which they had the strongest craving. Cross-cultural comparisons in liking were almost always consistent with cross-cultural comparisons in rates of exposure. In both cultures, among subjects whose cravings could be so classified more females (about 5/8) craved sweet foods than savories and more males (about 5/8) craved savories than sweets. Among sweet cravers, chocolate craving was much more frequent for American females (44.6%) than for American males (17.4%), but no such gender difference occurred for the Spaniards (28.6 and 22.2%). The results argue for a possible physiological basis for the gender differences in sweet/savory craving but against a physiological basis for chocolate craving.

DOI

10.1006/appe.1999.0234

MSU Digital Commons Citation

Zellner, Debra; Garriga-Trillo, Ana; Rohm, E.; Centeno, S.; and Parker, Scott, "Food Liking and Craving: A Cross-Cultural Approach" (1999). Department of Psychology Faculty Scholarship and Creative Works. 234.
https://digitalcommons.montclair.edu/psychology-facpubs/234

Published Citation

Zellner, D. A., Garriga-Trillo, A., Rohm, E., Centeno, S., & Parker, S. (1999). Food liking and craving: A cross-cultural approach. Appetite, 33(1), 61–70. https://doi.org/10.1006/appe.1999.0234