{"product_id":"a-guide-to-the-psychology-of-eating-9781350125117","title":"A Guide to the Psychology of Eating","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWhy 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 disord\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eLeighann Chaffee and Stephanie da Silva serve a buffet of enticing topics in the psychology of eating, from anosmia to settling \u003cb\u003ez\u003c\/b\u003eone 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 *\u003cbr\u003eThis 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 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eAuthors Preface Acknowledgments 1. \u003ci\u003eYour appetizer,\u003c\/i\u003e An introduction to the psychology of eating 2. \u003ci\u003eRecipe for Success,\u003c\/i\u003e Research methods and food studies 3. \u003ci\u003e“Tell me what you eat and I’ll tell you what you are” \u003c\/i\u003eFood effects on behavior and psyche 4. \u003ci\u003eTop Chef Paleolithic,\u003c\/i\u003e Evolutionary psychology and eating 5. \u003ci\u003eThis is your brain on food,\u003c\/i\u003e The biopsychology of eating 6. \u003ci\u003eSavor the flavor,\u003c\/i\u003e Gustation and Olfaction 7. \u003ci\u003eVariety is the spice of life,\u003c\/i\u003e Cognitive psychology and eating 8. \u003ci\u003eL’appétit vient en mangeant,\u003c\/i\u003e Learning processes in consumption 9. \u003ci\u003eHow can you have any pudding if you don’t eat your meat?\u003c\/i\u003e   Child development and eating 10. \u003ci\u003e\"When in Rome...\"\u003c\/i\u003e Social influences on eating 11. Overnutrition and Public Health 12. \u003ci\u003eBeyond the golden cage,\u003c\/i\u003e Eating disorders 13. \u003ci\u003eEating is necessary, and cooking is an art,\u003c\/i\u003e The origin of cuisine Bibliography Index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":49529217843543,"sku":"9781350125117","price":31.82,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781350125117.jpg?v=1731874759","url":"https:\/\/bookcurl.com\/products\/a-guide-to-the-psychology-of-eating-9781350125117","provider":"Book Curl","version":"1.0","type":"link"}