Taste aversion is a common phenomenon in human beings. Most people are averse of food of one kind or the other, which is sometimes confused with allergy. If a person claims that he can eat cheese but is allergic to milk, it is mostly likely the case of taste aversion. Taste aversion is aversion to certain foods, in human beings and animals, due to a past illness experienced with similar food. It is an interesting topic of discussion, in the field of psychology, as this form of conditioning defies more than one rule of classic conditioning. The objective of this paper is to understand the concept of taste aversion, the psychological process behind it, its history and its application.
The paper is divided into four main sections. The first section of the paper defines taste aversion. The second section mentions its historical background. The third section explains the psychological process associated with this phenomenon. The fourth section of the paper discusses the practical application of this phenomenon in real life situations. The fifth section concludes the paper.
