A guide to the psychology of eating /
Leighann R. Chaffee, Stephanie P. da Silva.
- x, 367 pages : illustrations ; 25 cm
Includes bibliographical references and index.
AuthorsPrefaceAcknowledgments1. Your appetizer, An introduction to the psychology of eating2. Recipe for Success, Research methods and food studies3. “Tell me what you eat, and I’ll tell you what you are” Food effects on behavior and psyche4. Top Chef Paleolithic, Evolutionary psychology and eating5. This is your brain on food, The biopsychology of eating6. Savor the flavor, Gustation and Olfaction7. Variety is the spice of life, Cognitive psychology and eating8. L’appétit vient en mangeant, Learning processes in consumption9. How can you have any pudding if you don’t eat your meat? Child development and eating10. "When in Rome..." Social influences on eating11. Overnutrition and Public Health12. Beyond the golden cage, Eating disorders13. Eating is necessary, and cooking is an art, The origin of cuisine Bibliography Index
"Why are spicy cuisines characteristic of hot climates? Does our stomach or our brain tell us when it is time to eat? And how do we decide if bugs are food? Employing a learner-centered approach, this introduction to the psychological mechanisms of consumption engages readers with questions and cross-cultural examples to promote critical analysis and evidence-based comprehension. The discipline of psychology provides an important perspective to the study of eating, given the remarkable complexity of our food environments (including society and culture), eating habits, and relationships with food. As everything psychological is simultaneously biological, the role of evolutionary pressures and biopsychological forces are bases to explore complex processes within the book, such as sensation and perception, learning and cognition, and human development. The authors illuminate contemporary eating topics, including the scope and consequences of overnutrition, the etiology of eating disorders, societal focus on dieting and body image, controversies in food policy, and culture-inspired cuisine. Supplemental resources and exercises are provided in a pedagogically focused companion website"--
College of Business and Accountancy Bachelor of Science in Hospitality Management