Abstract: Development of a widely accepted vocabulary referring to various types of social learning has made important contributions to decades of progress in analyzing the role of socially acquired information in the development of behavioral repertoires. It is argued here that emergence of a consensus vocabulary, while facilitating both communication and research, has also unnecessarily restricted research on social learning. The article has two parts. In the first, I propose that Thorndike, 1898, Thorndike, 1911 definition of imitation as “learning to do an act from seeing it done” has unduly restricted studies of the behavioral processes involved in the propagation of behavior. In part 2, I consider the possibility that success in labeling social learning processes believed to be less cognitively demanding than imitation (e.g. local and stimulus enhancement, social facilitation, etc.) has been mistaken for understanding of those processes, although essentially nothing is known of their stimulus control, development, phylogeny or substrate either behavioral or physiological.

Abstract: In three experiments on the social induction of food preferences in rats, I found: (a) that eight 30-min exposures of a naive “observer” rat to a “demonstrator” rat fed one of two approximately equipalatable diets produced observer preference for the diet fed to its demonstrator that lasted for more than a month, (b) that simple exposure of naive subjects to a diet itself, rather than to a rat that had eaten a diet, was not sufficient to enhance preference for that diet, and (c) that lasting preference for an unpalatable, piquant diet could also be established by exposing naive rats to demonstrators that had eaten the piquant diet, but not by simply exposure to the piquant diet itself. These findings are consistent with the hypothesis proposed by both Birch and Rozin that social-affective contexts are important in establishing stable, learned preferences for foods.