ABSTRACT
Physiology of food selection During the past hundred years, at least since the Verschaffelt article (1910), a great deal of research has concentrated on the physiology and chemistry of food selection. Many papers and many books were published, some con cerned more with the genetics of food selection (Futuyma and Slatkin, 1983), and others more on physiology and chemistry (Bemays and Chapman, 1994). Many symposia have been held, some in Holland (Wageningen) under de Wilde and Schoonhoven and their school, others in Hungary with Jermy, and even in France in Pau. So many are the papers on the topic, and so fast the advances in chemistry and physiology, that it is very difficult to keep up to date.
