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Full Description
In A Psychology of Food, Cooks, and Cooking, David Livert employs current psychological research and theory to provide insights into the ubiquitous human behavior of cooking. Livert's book provides a novel perspective, reviewing current research on cooks and cooking in both psychology and food studies. This book organizes and summarizes the large and diverse body of research and theory in psychology to better understand cooks and the behavior of cooking. This volume uniquely applies psychological research and theory to both domestic and commercial kitchens, taking advantage of Livert's two decades of research and scholarship on the intersection of social psychology and food preparation. A Psychology of Food, Cooks, and Cooking illustrates the important insights that major psychological theories and concepts add to our understanding of cooks and cooking.
Contents
Acknowledgments......................................................................................
Chapter 1: Why a Book About the Psychology of Cooks and Cooking?
Chapter 2: Learning to Cook
Chapter 3: Time to Cook
Chapter 4: The Role and Identity of a Cook
Chapter 5: Thinking About Cooking: Choices, Planning, and Creativity
Chapter 6: Feelings About Cooking: The Key Roles of Motivation and Affect
Chapter 7: Personality and Leadership in the Kitchen
Chapter 8: Cooking Skills and Confidence
Chapter 9: Cooking Changes
References
Index.....................................................................................................
About the Author.......................................................................................
