Comparing food taboos across 78 cultures, this paper demonstrates that meat, though a prized food, is also the principal target of proscriptions. Reviewing existing explanations of taboos, we find that both functionalist and symbolic approaches fail to account for meat's cross-cultural centrality and do not reflect experience-near aspects of food taboos, principal among which is disgust. Adopting an evolutionary approach to the mind, this paper presents an alternative to existing explanations of food taboos. Consistent with the attendant risk of pathogen (...) transmission, meat has special salience as a stimulus for humans, as animal products are stronger elicitors of disgust and aversion than plant products. We identify three psychosocial processes, socially-mediated ingestive conditioning, egocentric empathy, and normative moralization, each of which likely plays a role in transforming individual disgust responses and conditioned food aversions into institutionalized food taboos. (shrink)

Group assortative biases are stronger in regions where pathogen stress has been historically prevalent. Pushing the logic of this approach, extensions should include investigations of how cultural norms related to prosociality and relational striving may also covary with regional pathogen stress. Likewise, the pan-specific observation that diseased animals show decreased motor activity to facilitate recovery suggests that norms relevant to sickness behaviors may also vary as a function of regional parasite stress.