- ホーム
- > 洋書
- > 英文書
- > Psychology
Full Description
Stelios Kiosses, Beth Frates, and Neil Rippington are pioneering world leaders in the relatively new and important field of culinary psychology. Here, they present their must-read textbook on the subject, further enriched with chapters from Professor Charles Spence, world expert in multisensory perception and experience design, and Kimberley Wilson, chartered psychologist, author, lecturer, and podcast host.
Food is entwined in all of our lives. As a topic, it belongs simultaneously to many diverse fields, including economics, ecology, agriculture, and sociology. Culinary psychology incorporates many of these outlooks to understand and interpret the meaning of food and to investigate experiential as well as sensory perceptions. Healthy thinking and lifestyle patterns are an integral part of nutrition. Exercise, sleep, friendships, attitude, and alcohol all have a significant impact on the choice, the timing, and our enjoyment of the food we consume. What we eat impacts our mental health and even our libidos - with many comestibles feted for their aphrodisiac power. Added to all of this is the cultural and historical significance of food in our lives and the part it plays in celebrations and commemorations. Outside influences, such as societal expectations, market forces, and government legislation, also affect what and how we eat, as we can see from the rise of processed foods, snacking, and the use (or not) of cutlery and dining tables.
This superb resource brings together accessible expertise from these wide-ranging perspectives to demonstrate the importance of culinary psychology in our lives. As our understanding of the impact of what and how we eat continues to grow, this book's comprehensive overview of culinary psychology will prove invaluable to students, academics, and the general reader.
Contents
About the authors and contributors
Foreword
Irini Tzortzoglou
Introduction
Chef Andreas Antona
1. Neurogastronomy: The study of how the brain processes sensory information relating to flavor
Stelios Kiosses
2. The psychology of sex and food: Do food aphrodisiacs really work?
Stelios Kiosses
3. The link between diet, crime, and mental health
Stelios Kiosses
4. The relationship between religion and food
Stelios Kiosses
5. Unconscious influences on dietary intake: Why we eat more than we think
Stelios Kiosses
6. Stress and its impact on food intake
Beth Frates
7. How mindset and positive psychology influence food preferences and consumption
Beth Frates
8. The influence of social connections on dietary patterns
Beth Frates
9. Physical activity and its impact on food choices
Beth Frates
10. Substance use and its impact on food choices
Beth Frates
11. Sleep and food choices: What we eat when we are sleepy
Beth Frates
12. Empowering healthy eating patterns
Beth Frates
13. The psychology of product branding
Stelios Kiosses
14. Gastrophysics: An introduction
Charles Spence
15. Practical gastronomy and developing taste and flavor in cooking
Neil Rippington
16. Cutlery: The science and sensory experience
Neil Rippington
17. Food sustainability and ethical eating: How to feed the world without breaking it!
Neil Rippington
18. The restaurant journey: From booking to departure
Neil Rippington
19. The importance of chefs and their influence on eating patterns
Neil Rippington
20. Reign of the fat heads: The evolutionary advantage of human brain development
Kimberly Wilson
Conclusion: Culinary psychology—uniting food, mind, and health
References
Index
