Guide to the psychology of eating / Leighann R. Chaffee, Stephanie P. da Silva.

ISBN:

9781350125148

9781350125131

9781350125124

Title:

Guide to the psychology of eating / Leighann R. Chaffee, Stephanie P. da Silva.

Author:

Chaffee, Leighann R., author

Personal Author:

Chaffee, Leighann R., author

Edition:

First edition.

Physical Description:

1 online resource (384 pages)

Contents:

1. The Amuse-Bouche: 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 Behaviour and Psyche -- 4. Top Chef Palaeolithic: Evolutionary Psychology and Eating -- 5. This is Your Brain on Food: The Biopsychology of Eating -- 6. The Flavour is in the Tongue of the Taster: Sensation, Perception, and Flavour -- 7. Processes of Learning and Reward: L'appëtit vient en mangeant -- 8. How Can You Have Any Pudding if you Don't Eat your Meat?: Child Development and Eating -- 9. Variety is the Spice of Life: Cognition and Memory -- 10. Physiological Loopholes: Obesity -- 11: The Golden Cage: Disordered Eating, Body Image, and the DSM -- 12. "When in Rome...": Social and Contextual Influences -- 13. Eating is Necessary, But Cooking is an Art: Origins of Cuisine -- 14: Ciao, Cheers, Farewell: Conclusion -- References -- Glossary -- Index

Subject Term:

Food habits -- Psychological aspects.

Nutrition -- Psychological aspects.

Added Author:

Silva, Stephanie P. da,

Format:

Electronic Resources

Electronic Access:

Abstract with links to full text

Publication Date:

2021

2022

Publication Information:

London [England] :

Bloomsbury Academic,

2022.

[London, England] :

Bloomsbury Publishing,

2021

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
394.12 23	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.