Recognition and categorization of biologically significant objects by rhesus monkeys (Macaca mulatta):: the domain of food

To survive, organisms must be able to identify edible objects. However, we know relatively little about how humans and other species distinguish food items from non-food items. We tested the abilities of semi-free-ranging rhesus monkeys (Macaca mulatta) to learn rapidly that a novel object was edible, and to generalize their learning to other objects, in a spontaneous choice task. Adult monkeys watched as a human experimenter first pretended to eat one of two novel objects and then placed replicas of the objects at widely separated locations. Monkeys selectively approached the object that the experimenter had previously eaten, exhibiting a rapidly induced preference for the apparently edible object. In further experiments in which the same objects were used as tools or were manipulated at the face but not eaten, we fail to observe an approach bias, providing evidence that the monkeys' pattern of approach in the earlier experiments was specific to objects that were eaten. Subsequent experiments tested how monkeys generalized their preference for an edible object by first allowing them to watch a human experimenter eat one of two objects and then presenting them with new objects composed of the same substance but differing from the original, edible object in shape or color. Monkeys ignored changes in the shape of the object and generalized from one edible object to another on the basis of color in conjunction with other substance properties. Finally, we extended this work to infant rhesus monkeys and found that, like adults, they too used color to generalize to novel food objects. In contrast to adults, however, infants extended this pattern of generalization to objects that were acted on in other ways. These results suggest that infant monkeys form broader object categories than adults, and that food categories become sharpened as a function of maturational or experiential factors. (C) 2001 Elsevier Science B.V. All rights reserved.