Overview

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 aetiology 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.

Full Product Details

Author:   Leighann R. Chaffee ,  Dr Stephanie P. da Silva
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.803kg
ISBN:  

9781350125100

ISBN 10:   1350125105
Pages:   384
Publication Date:   13 January 2022
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

"Authors Preface Acknowledgments 1. Your appetizer, An introduction to the psychology of eating 2. Recipe for Success, Research methods and food studies 3. “Tell me what you eat and I’ll tell you what you are” Food effects on behavior and psyche 4. Top Chef Paleolithic, Evolutionary psychology and eating 5. This is your brain on food, The biopsychology of eating 6. Savor the flavor, Gustation and Olfaction 7. Variety is the spice of life, Cognitive psychology and eating 8. L’appétit vient en mangeant, Learning processes in consumption 9. How can you have any pudding if you don’t eat your meat? Child development and eating 10. ""When in Rome..."" Social influences on eating 11. Overnutrition and Public Health 12. Beyond the golden cage, Eating disorders 13. Eating is necessary, and cooking is an art, The origin of cuisine Bibliography Index"

Reviews

Leighann Chaffee and Stephanie da Silva serve a buffet of enticing topics in the psychology of eating, from anosmia to settling zone theory. Their presentation of content is engaging, cleverly organized, and includes critical topics such as traditional knowledge about food. The authors season the book with helpful background information from related disciplines and plenty of suggestions for the interested reader. * Melissa Birkett, Assistant Professor of Psychology, Southern Oregon University, USA * This volume provides a comprehensive introduction to the psychology of nutrition and food choice. There are many suggestions for those who are intrigued by the material to follow up further. The material successfully navigates the border between laboratory and real-world science, theory, and application. * Charles Spence, Professor of Psychology, University of Oxford, UK *

Author Information

Leighann Chaffee is Associate Teaching Professor of Psychology at the University of Washington, Tacoma, USA. Stephanie da Silva is Professor of Psychology at Columbus State University, USA.

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