The Psychology of Eating

Résumé

Based on up-to-date scientific research from psychology, The Psychology of Eating covers what makes us hungry; how we differ in ability to taste food; how color, sound, fat, texture, and temperature are involved the food experience; how our senses get bored with a single taste so we are built to like variety; how we learn to like and dislike foods; how our culture affects our reaction to food and what foods we find disgusting; why our environment makes us overeat; and fantastic foods, foods that change taste in unusual ways, or are special in producing strong liking or craving. The book concludes with how these principles can be applied to change behavior and food preferences.

Contenu

1. Introduction 2. Genetics 3. Hunger 4. Visual, Auditory and Flavor Prosperities of Foods 5. Texture and Temperature of Food 6. Sensory Specific Satiety 7. Mere Exposure and Neophobia 8. Learning to Like Foods 9. Learning to Dislike Foods 10. Cognitive (mental) ways to change food preferences 12. Environmental Cues 13. Eating and Body Weight Regulation 14. Obesity 15. Fantastic Foods