TY  - GEN
AU  - Kiosses, Stelios.
AU  - Frates, Beth.
AU  - Rippington, Neil.
TI  - Culinary psychology : : Food choices and the mind-body connection / 
SN  - 9781800132337
AV  - TX357 .K567  2026
PY  - 2026///
CY  - Oxford, United Kingdom
PB  - Karnac Books
KW  - Food habits
KW  - Social aspects
KW  - Psychological aspects
KW  - Gastronomy
KW  - Neuropsychology
KW  - Psychotherapy
N1  - Includes bibliographical references and index.; Introduction to culinary psychology -- 1. Neurogastronomy: The study of how the brain processes sensory information relating to flavor -- 2. The psychology of sex and food: Do food aphrodisiacs really work? -- 3. The link between diet, crime, and mental health -- 4. The relationship between religion and food -- 5. Unconscious influences on dietary intake: Why we eat more than we think -- 6. Stress and its impact on food intake -- 7. How mindset and positive psychology influence food preferences and consumption -- 8. The influence of social connections on dietary patterns -- 9. Physical activity and its impact on food choices -- 10. Substance use and its impact on food choices -- 11. Sleep and food choices: What we eat when we are sleepy -- 12. Empowering healthy eating patterns -- 13. The psychology of product branding -- 14. Gastrophysics: An introduction -- 15. Practical gastronomy and developing taste and flavor in cooking -- 16. Cutlery: The science and sensory experience -- 17. Food sustainability and ethical eating: How to feed the world without breaking it! -- 18. The restaurant journey: From booking to departure -- 19. The importance of chefs and their influence on eating patterns -- 20. Reign of the fat heads: The evolutionary advantage of human brain development -- Conclusion Culinary psychology—uniting food, mind, and health -- References -- Index
N2  - 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
UR  - https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=32680362
ER  -