酸味与创造力的关系研究

张克; 杜秀敏; 李立言; 张雪寒; 赵海霞

doi:10.12139/j.1672-0628.2023.06.013

心理与行为研究 >

2023 , Vol. 21 >Issue 6: 815 - 823

DOI: https://doi.org/10.12139/j.1672-0628.2023.06.013

应用心理学

酸味与创造力的关系研究

张克 ,
杜秀敏 ,
李立言 ,
张雪寒 ,
赵海霞

展开

1. 河北大学教育学院，保定 071002
2. 河北大学管理学院，保定 071002

李立言，E-mail：liliyan@bjfu.edu.cn

收稿日期: 2021-12-15

网络出版日期: 2024-01-24

基金资助

河北省社会科学基金项目“病菌威胁对特质焦虑人群创造力的影响及音乐干预研究”(HB20JY007)

版权

收起

Studies on the Relationship Between Sour Taste and Creativity

Ke ZHANG ,
Xiumin DU ,
Liyan LI ,
Xuehan ZHANG ,
Haixia ZHAO

Expand

1. School of Education, Hebei University, Baoding 071002
2. School of Management, Hebei University, Baoding 071002

Received date: 2021-12-15

Online published: 2024-01-24

Copyright

Fold

摘要

本研究从创造性人格和创造性思维两方面探讨酸味与创造力的关系。研究1探讨味觉偏好标签对创造性人格判断的影响。研究2和研究3探讨个体自身的酸味偏好程度及饮用酸味饮品与创造性思维的关系。结果发现：(1)被贴上酸味偏好标签的人被认为冒险特质和创造性人格特质更高；(2)酸味偏好程度可以显著正向预测创造性思维的流畅性、灵活性和独创性，冒险倾向在其中发挥中介作用；(3)饮用酸味饮品可以促进创造性思维的独创性。结果表明酸味与创造力存在密切关系。

关键词： 酸味; 冒险倾向; 创造力; 创造性人格; 创造性思维

本文引用格式

张克 , 杜秀敏 , 李立言 , 张雪寒 , 赵海霞 . 酸味与创造力的关系研究[J]. 心理与行为研究, 2023 , 21(6) : 815 -823 . DOI: 10.12139/j.1672-0628.2023.06.013

Abstract

The purpose of studies was to examine the relationship between sour taste and creativity from the aspects of creative personality and creative thinking. Study 1 used the zero-acquaintance personality judgment task to explore the effect of taste preference on creative personality judgment through behavioral experiment method. Study 2 used questionnaires to explore the relationship between liking sour taste and creative thinking, as well as the mediating role of risk-taking tendency between the two. Study 3 explored the effect of drinking sour water on creative thinking through behavioral experiment method. The results showed that: 1) people who stated a preference for sour taste, were considered to be the individuals with high scores on risk-taking tendency and creative personality; 2) liking sour taste positively predicted creative thinking, between which risk-taking tendency played the mediating role; 3) drinking sour water promoted the originality of creative thinking. These results suggest a strong relationship between sour taste and creativity.

Key words： sour taste; risk-taking tendency; creativity; creative personality; creative thinking

参考文献

	陈银芳, 谢家全, 杨文登. 味觉对判断与决策的影响及其机制. 心理科学进展, 2020, 28 (10): 1678- 1687.
	方杰, 温忠麟, 张敏强. 类别变量的中介效应分析. 心理科学, 2017, 40 (2): 471- 477.
	龚栩, 黄宇霞, 王妍, 罗跃嘉. 中国面孔表情图片系统的修订. 中国心理卫生杂志, 2011, 25 (1): 40- 46.
	黄丽, 杨廷忠, 季忠民. 正性负性情绪量表的中国人群适用性研究. 中国心理卫生杂志, 2003, 17 (1): 54- 56.
	李婷婷, 付秋芳, 傅小兰. 大学生发散性思维与创造力倾向的相关研究. 中华行为医学与脑科学杂志, 2015, 24 (2): 166- 168.
	林幸台, 王木荣. (1994). 威廉斯创造力测验. 台北: 心理出版社.
	张景焕, 张木子, 张舜, 任菲菲. 多巴胺、5-羟色胺通路相关基因及家庭环境对创造力的影响及其作用机制. 心理科学进展, 2015, 23 (9): 1489- 1498.
	Bornovalova, M. A., Gwadz, M. A., Kahler, C., Aklin, W. M., & Lejuez, C.. Sensation seeking and risk-taking propensity as mediators in the relationship between childhood abuse and HIV-related risk behavior. Child Abuse & Neglect, 2008, 32 (1): 99- 109.
	Chen, Q. L., Beaty, R. E., Cui, Z. X., Sun, J. Z., He, H., Zhuang, K. X., ... Qiu, J.. Brain hemispheric involvement in visuospatial and verbal divergent thinking. NeuroImage, 2019, 202, 116065.
	Dewett, T.. Linking intrinsic motivation, risk taking, and employee creativity in an R&D environment. R&D Management, 2007, 37 (3): 197- 208.
	Duan, H. J., Wang, X. W., Wang, Z. J., Xue, W. L., Kan, Y. C., Hu, W. P., & Zhang, F. Q.. Acute stress shapes creative cognition in trait anxiety. Frontiers in Psychology, 2019, 10, 1517.
	Eisenman, R.. Creativity, birth order, and risk taking. Bulletin of the Psychonomic Society, 1987, 25 (2): 87- 88.
	Eskine, K. J., Kacinik, N. A., & Prinz, J. J.. A bad taste in the mouth: Gustatory disgust influences moral judgment. Psychological Science, 2011, 22 (3): 295- 299.
	Glendinning, J. I. (2021). What does the taste system tell us about the nutritional composition and toxicity of foods? In R. K. Palmer & G. Servant (Eds.), The pharmacology of taste (pp. 321–351). Cham, Switzerland: Springer.
	Glover, J. A., & Sautter, F.. Relation of four components of creativity to risk-taking preferences. Psychological Reports, 1977, 41 (1): 227- 230.
	Gu, X. J., Ritter, S. M., Koksma, J., & Dijksterhuis, A.. The influence of school type and perceived teaching style on students’ creativity. Studies in Educational Evaluation, 2021, 71, 101084.
	Guilford, J. P.. Creativity: Yesterday, today and tomorrow. The Journal of Creative Behavior, 1967, 1 (1): 3- 14.
	Harada, T.. Mood and risk-taking as momentum for creativity. Frontiers in Psychology, 2021, 11, 4037.
	Hellmann, J. H., Thoben, D. F., & Echterhoff, G.. The sweet taste of revenge: Gustatory experience induces metaphor-consistent judgments of a harmful act. Social Cognition, 2013, 31 (5): 531- 542.
	Ji, T. T., Ding, Y., Deng, H., Jing, M., & Jiang, Q.. Does “Spicy Girl” have a peppery temper? The metaphorical link between spicy tastes and anger. Social Behavior and Personality: An International Journal, 2013, 41 (8): 1379- 1385.
	Liem, D. G., Westerbeek, A., Wolterink, S., Kok, F. J., & De Graaf, C.. Sour taste preferences of children relate to preference for novel and intense stimuli. Chemical Senses, 2004, 29 (8): 713- 720.
	Meier, B. P., Moeller, S. K., Riemer-Peltz, M., & Robinson, M. D.. Sweet taste preferences and experiences predict prosocial inferences, personalities, and behaviors. Journal of Personality and Social Psychology, 2012, 102 (1): 163- 174.
	Runco, M. A., & Jaeger, G. J.. The standard definition of creativity. Creativity Research Journal, 2012, 24 (1): 92- 96.
	Sagioglou, C., & Greitemeyer, T.. Individual differences in bitter taste preferences are associated with antisocial personality traits. Appetite, 2016, 96, 299- 308.
	Sternberg, R. J., & Lubart, T. I.. Buy low and sell high: An investment approach to creativity. Current Directions in Psychological Science, 1992, 1 (1): 1- 5.
	Sun, J. Z., Chen, Q. L., Zhang, Q. L., Li, Y. D., Li, H. J., Wei, D. T., ... Qiu, J.. Training your brain to be more creative: Brain functional and structural changes induced by divergent thinking training. Human Brain Mapping, 2016, 37 (10): 3375- 3387.
	T?rnwall, O., Silventoinen, K., Hiekkalinna, T., Perola, M., Tuorila, H., & Kaprio, J.. Identifying flavor preference subgroups. Genetic basis and related eating behavior traits. Appetite, 2014, 75, 1- 10.
	Tyagi, V., Hanoch, Y., Hall, S. D., Runco, M., & Denham, S. L.. The risky side of creativity: Domain specific risk taking in creative individuals. Frontiers in Psychology, 2017, 8, 145.
	Vi, C. T., & Obrist, M.. Sour promotes risk-taking: An investigation into the effect of taste on risk-taking behaviour in humans. Scientific Reports, 2018, 8 (1): 7987.
	Wang, X., Geng, L. N., Qin, J. W., & Yao, S. X.. The potential relationship between spicy taste and risk seeking. Judgment and Decision Making, 2016, 11 (6): 547- 553.
	Wang, X. Y., He, Y. Y., Lu, K. L., Deng, C. L., Qiao, X. N., & Hao, N. (2019). How does the embodied metaphor affect creative thinking? NeuroImage, 202, 116114.
	Wang, X. Y., Lu, K. L., Runco, M. A., & Hao, N.. Break the “wall” and become creative: Enacting embodied metaphors in virtual reality. Consciousness and Cognition, 2018, 62, 102- 109.
	Xu, J. L., Wan, F., & Schwarz, N. (2020). “That's bitter!”: Culture-specific effects of gustatory experience on judgments of fairness and advancement. Journal of Experimental Psychology: General. Advance online publication. https://pubmed.ncbi.nlm.nih.gov/33119358/
	Xu, L. D., Mehta, R., & Hoegg, J.. Sweet ideas: How the sensory experience of sweetness impacts creativity. Organizational Behavior and Human Decision Processes, 2022, 172, 104169.
	Zhang, J., Jin, H., Zhang, W. Y., Ding, C., O’Keeffe, S., Ye, M. Y., & Zuker, C. S.. Sour sensing from the tongue to the brain. Cell, 2019, 179 (2): 392- 402.

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献