White-faced capuchin monkeys are best known for their innovation and traditions in the domain of social communication; however, social learning appears to play a role in the acquisition of their foraging techniques as well.  In this talk, I explore several lines of evidence indicating social influence in food processing techniques. Several foods are processed differently at different sites that are similar both genetically and ecologically. Within social groups, those monkeys who spend more time together are also more likely to share the same foraging technique. There is also evidence that monkeys bias their social learning opportunities to preferentially observe models who are foraging on rare or hard-to-process foods, thus providing useful information on what to eat and how to eat it. Developmental studies yield evidence for a conformity bias in use of food processing techniques, even for individuals who have already learned both of two possible techniques. <br>

*Co-sponsored by The UCLA Interdisciplinary Relationship Science Program