誰(shuí)會(huì)讓你吃沒煮熟的雞肉或發(fā)霉的面包?

誰(shuí)會(huì)讓你吃沒煮熟的雞肉或發(fā)霉的面包?

Pink chicken. Moldy bread.

沒煮熟的雞肉。發(fā)霉的面包。

We all know these foods are risky and could make us sick, but research has suggested that in certain high-stakes social situations — like dinner with your prospective in-laws or a BBQ at your new boss' house — you may eat them anyway.

我們都知道這些食物是有風(fēng)險(xiǎn)的，可能會(huì)讓我們生病，但研究表明，在某些高風(fēng)險(xiǎn)的社交場(chǎng)合，比如和準(zhǔn)姻親共進(jìn)晚餐或在新老板家燒烤，你無(wú)論如何都可以吃到它們。

Researchers in Norway evaluated 17 different social situations to assess how people felt about the consequences of not eating the food we are served and found that being invited to one's future parents-in-laws for the first time was the situation that difficult to refuse the food out of politeness.

挪威的研究人員對(duì)17種不同的社會(huì)狀況進(jìn)行了評(píng)估，以評(píng)估人們對(duì)不吃我們提供的食物的后果的感受，發(fā)現(xiàn)第一次被邀請(qǐng)到未來(lái)的岳父岳母身邊，出于禮貌難以拒絕這些食物。

"We might imagine that in this situation the anticipated cost of eating something disliked was weighed against the anticipated cost of being judged impolite, rude, or — in the worst case — as an unsuitable son or daughter-in-law," said Nina Veflen, a professor in the department of marketing at the Norwegian Business School.

挪威商學(xué)院市場(chǎng)營(yíng)銷系教授尼娜·維夫倫說(shuō)：“我們可以想象，在這種情況下，需要在吃不喜歡的東西的預(yù)期成本與被判定為不禮貌、粗魯或(在最壞的情況下)被認(rèn)為是不合適的女婿或兒媳的預(yù)期成本之間進(jìn)行權(quán)衡。”

It wasn't just fear of social consequences. Empathy also plays a big role, Veflen said. The situation judged to have the second-highest social pressure was being served a dish by a 13-year-old daughter she had made herself.

不僅僅是害怕社會(huì)后果。維弗倫說(shuō)，同理心也是一個(gè)重要因素。社交壓力排名第二的情況是，13歲的女兒端上了她自己做的菜。

Veflen said she remembered experiencing a similar situation as a child when her much-loved grandmother once served a cake that had some mold on it.

維弗倫說(shuō)，她記得自己小時(shí)候也經(jīng)歷過(guò)類似的情況，她深愛的祖母曾經(jīng)端出一個(gè)上面有霉菌的蛋糕。

"She was always very proud of serving food and I think she was a good chef too but as she got older, she once put forward cakes with mold on them. What did I do? I ate it.

“她總是以做菜為榮，我認(rèn)為她也是個(gè)好廚師，但隨著年齡的增長(zhǎng)，她曾經(jīng)做過(guò)一種蛋糕上面有霉菌。我做了什么?我吃了它。

"I didn't want to hurt her. That's the empathy part. I was a bit disgusted and I definitely talked to my mum about it after but more than that I was afraid of hurting her, the person that you love," Veflen said.

“我不想傷害她。這就是同理心。我有一點(diǎn)厭惡，之后我確實(shí)和我媽媽談了這件事，但我更擔(dān)心的是我會(huì)傷害她，這個(gè)你愛的人，” 維弗倫說(shuō)。

Social decorum

社交禮儀

The researchers asked how willing people were to eat 15 different foods, including fresh bread, well-done hamburgers, moldy bread and undercooked chicken, in different social situations. People were more willing to accept food, including food they thought was unsafe, in a situation deemed to have high social consequences, they found.

研究人員詢問(wèn)了人們?cè)诓煌纳缃粓?chǎng)合下吃15種不同食物的意愿，這些食物包括新鮮面包、熟透的漢堡包、發(fā)霉的面包和未煮熟的雞肉。他們發(fā)現(xiàn)，在被認(rèn)為具有高度社會(huì)后果的情況下，人們更愿意接受食物，包括他們認(rèn)為不安全的食物。

However, it wasn't the only factor at play — more important was the pleasure participants associated with eating the respective food, followed by their perception of how frequently the food was eaten by others.

然而，這并不是唯一起作用的因素——更重要的是參與者在吃這些食物時(shí)感受到的愉悅感，其次是他們對(duì)其他人吃這些食物的頻率的感知。