导语：万花筒网罗各种题材短文，带你领略文章精妙用词！今天的主题是——挑食。如果你也挑过食……一起来看看背后的原因是什么吧！看看你有没有中枪哈~~~
注：划线加粗部分为重点表达，翻译时要注意哦！
原文：
Our food preferences are intensely personal, but scientists have tried to figure out why some people are so picky about the things they eat. Jane Kauer is anthropologist who has studied this topic at the University of Pennsylvania and at the Monell Chemical Sciences Center. She"s also a board member of the youth nutrition company?Rebel Ventures. She?sits down with?Here & Now?co-host Jeremy Hobson to talk about the science and culture of picky eating. A ? ?1（文字记录） ??of their conversation follows, edited for brevity and clarity.
For the things that people just don"t like, why don"t they like them?
One of the things [our research]?was ? ?2（努力） ??to do was get at that, so we were asking broader questions: Is it texture? Is it flavor? Is it other qualities of food? We asked about color. We also asked other things about food than strictly one of the sensory properties. For example, foods that touched other foods on the plate. That"s for some people really a striking problem. Or foods that someone else has handled, and I don"t mean handle in a yucky way like coughed on them — just something someone else has handled at all. There"s a general sense for some people that that"s just not cool at all. Foods that have things in them ... like a raisin in a muffin.
The people we found who were on the more picky end of the ? ?3（范围【不是range】） ?, some of these things I mentioned tend to push them much further away from wanting to eat that kind of food.
译文参考：
我们对食物的偏好因人而异，但科学家们想极力找出一些人非常挑食的原因。简·考尔是专门研究此课题的人类学家，工作于宾夕法尼亚大学和蒙内尔化学科学中心，也是青年营养公司Rebel Ventures的董事会成员。以下是《此时此地》主持人杰里米·霍布森对她专访的简要记录。
对于人们不喜欢的东西，究其原因是怎样的呢？
我们研究的目的之一就是企图理解这件事，所以我们问了更多的问题：是食物的色？味？还是其他方面所导致？我们询问了颜色，还有其他不是严格意义上的感官特征。比如，一种食物碰到了盘子上的另一种食物，这对一些人来说是不能接受的。或者是别人动了它（我并不是说一些比较恶心的事，比如有人对着食物咳嗽之类），仅仅是有人动了它，这对某些人来说，也会非常不爽。这样的食物，就像松饼里加了葡萄干一样。
上述这些习惯让极其挑食的人往往就不再想吃这种食物了。
