摘要：This study directly tests the hypothesis that, at least within the domains of food and drink for Americans, the judgment of naturalness has more to do with the history of an object, that is the processes that it has undergone, as opposed to its material content. Individuals rate the naturalness and acceptability of a natural entity (water or tomato paste), that same entity with a first transformation in which a natural substance is added (or some part removed), and then a second transformation in which the natural additive is removed (or the removed part is replaced). The twice transformed entity is stipulated to be identical to the original natural entity, yet it is rated much less natural and less acceptable. It differs from the original entity only in its history (the reversed processes it has experienced). The twice transformed entity is also rated as less natural than the once-transformed entity, even though the former is identical to the original natural entity, and the latter is not. Therefore, naturalness depends heavily on the process-history of an entity.
