Please use this identifier to cite or link to this item:
Title: The effect of spicy food on bonding and bias
Authors: Lim, Dionis Si Ying
Keywords: DRNTU::Social sciences
Issue Date: 2017
Abstract: Eating spicy food is typically an experience of pain. Research has shown that shared experiences of pain can promote bonding and cooperation. Humans are inherently social and have a need to affiliate, and fulfil this social need by prioritizing affiliation and the welfare of one’s ingroup. Therefore, this study seeks to examine if eating a common type of spicy food, which elicits pain, with one’s group increases bonding (H1) and intergroup bias (H2). It is hypothesised that eating spicy food with one’s group would increase one’s feelings of bonding with group members, as well as a favouritism for one’s ingroup. Participants (n = 84) were undergraduates from Nanyang Technological University who either consumed spicy or non-spicy versions of the same food as their ingroups before completing measures of bonding, as well as evaluative and behavioural intergroup bias, which would reflect ingroup favouritism. Results from this study partially supported the first hypothesis, whereas the second hypothesis was not supported. These findings and their implications, along with the limitations and future directions of the current research, are discussed in the paper. Keywords: spicy food, pain, bonding, intergroup bias, ingroup favouritism
Rights: Nanyang Technological University
Fulltext Permission: restricted
Fulltext Availability: With Fulltext
Appears in Collections:HSS Student Reports (FYP/IA/PA/PI)

Files in This Item:
File Description SizeFormat 
Full Report FINAL.pdf
  Restricted Access
1.29 MBAdobe PDFView/Open

Page view(s)

Updated on Jun 22, 2021

Download(s) 50

Updated on Jun 22, 2021

Google ScholarTM


Items in DR-NTU are protected by copyright, with all rights reserved, unless otherwise indicated.