Cancel

Why You Eat What You Eat: The Science Behind Our Relationship with Food

by Rachel Herz

0 Reviews

Why You Eat What You Eat: The Science Behind Our Relationship with Food
Hardcover  
$17.84 17.84
$25.95 25.95
|Save 31% 31%
Special Item Info Text
View Product Details
pre-order
save for later
This item is currently not eligible for coupon offers.
Select Wishlist
Everyone (Public)
Just You (Private) - Sharing is Disabled
Select a Wishlist
Add to Wishlist
Advertising
Overview

Overview

Why You Eat What You Eat: The Science Behind Our Relationship with Food by Rachel Herz

An eye-opening exploration of the psychology of eating in today’s unprecedented North American pantry of abundance, access, and excess.In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz, who’s been praised for her “ability to cite and explain academic studies in a conversational manner” (Washington Post), uncovers the fascinating and surprising facts that influence food consumption—such as why bringing reusable bags to the grocery store encourages us to buy more treats, how our beliefs can affect how many calories we burn, why TV influences how much we eat, and how what we see and hear changes how food tastes—and reveals useful techniques for improving our experience of food, such as how aromas can help curb cravings and tips on how to resist repeated trips to the buffet table.Why You Eat What You Eat presents our relationship to food as a complicated recipe, whose ingredients—taste, personality, and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.

Show More
Product Details
ISBN-13:
9780393243314
9780393243314
Publisher:
Norton, W. W. & Company, Inc.
Norton, W. W. & Company, Inc.
Publication date:
12/26/2017
Pages:
368
368
Sales rank:
72,357
Product dimensions:
6.00(w) x 8.30(h) x 1.20(d)
Show More
About the Author

About the Author

Rachel Herz is a neuroscientist specializing in perception and emotion. She teaches at Brown University and Boston College, and is a professional consultant. The author of The Scent of Desire and That’s Disgusting, she lives in Rhode Island.

Show More
Editorial Reviews

Editorial Reviews

10/23/2017
Herz (That’s Disgusting), a neuroscientist who teaches at Brown University and Boston College, delivers on her promise to explain human eating habits in this research-based work on neurogastronomy. It’s a new field of study, but, as Herz shows, it’s of vital importance to understanding food-related behaviors. Herz first runs through the four basic tastes of sweet, sour, salty, and bitter before expanding to other modes of sensation. She describes other mouth sensations, such as umami and spicy heat, then moves on to how other senses—smell, sight, hearing, and touch—impact food consumption. Once Herz finishes explaining how each sense contributes to an overall evaluation of a given food, which is generally called “flavor,” she moves on to cover the role that the mind plays in eating. It turns out that such factors as the success of a favorite sports team, whom a person eats with, and the simple distance between one’s hand and the candy bowl effect how much a person eats. She also acknowledges the sensory reasons that some people strenuously avoid eating in her chapter on “avoidant/restrictive food intake disorder” and other eating disorders such as anorexia. Though not as entertaining as similar works on food science, Herz’s book illuminates Western eating habits and offers some ways that both individuals and wider society might change in order to make Westerners eat more sanely. (Dec.)

Publishers Weekly
Show More
  • Available for Pre-Order. This item will be available on December 26, 2017

  • Advertising
    Share
    Why You Eat What You Eat: The Science Behind Our Relationship with Food
    Hardcover (1)
    Why You Eat What You Eat: The Science Behind Our Relationship with Food
    Pub. Date: 12/26/2017
    Publisher: Norton, W. W. & Company, Inc.
    ADD TO CART - $17.84
    Add to Wishlist
    NOOK Book (1)
    Why You Eat What You Eat: The Science Behind Our Relationship with Food
    Pub. Date: 12/26/2017
    Publisher: Norton, W. W. & Company, Inc.
    ADD TO CART - $13.49
    Add to Wishlist
    Audiobook (1)
    Why You Eat What You Eat: The Science Behind Our Relationship with Food
    Pub. Date: 12/26/2017
    Publisher: Tantor Media, Inc.
    ADD TO CART - $34.99
    Add to Wishlist
    Explore More Items
    This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, ...
    This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly ...
    Following the success of the previous editions, this popular introduct ory text continues to provide ...
    Following the success of the previous editions, this popular introduct ory text continues to provide thorough, up-to-date information coverin g a broad range of topics in food science, with emphasis on food proce ssing and handling and the methodology of ...
    How do science, and decisions that scientists make, affect us? What are the universal problems ...
    How do science, and decisions that scientists make, affect us? What are the universal problems facing modern science? How are these issues dealt with in different societies? This series explores our role in monitoring, developing, and controlling scientific advances in ...
    Don't believe everything you're told about food—most of it is highly misleading or completely untrue. ...
    Don't believe everything you're told about food—most of it is highly misleading or completely untrue. Written by a farm and food advocate, this book identifies marketing half-truths and guides you through the aisles of the grocery store to simplify smart ...
    This book contains the news about diet you’ve always wanted to hear. Everything we seem ...
    This book contains the news about diet you’ve always wanted to hear. Everything we seem to believe about salt, sugar, fat, fiber, antioxidants etc. is based on science so thin and shabby that you can forget about healthy eating guidelines. ...
    Providing an exhaustive background on the history of genetically modified organism (GMO) crops and foods ...
    Providing an exhaustive background on the history of genetically modified organism (GMO) crops and foods as well as the controversies surrounding these products, this book allows readers to develop their own particular viewpoint on the production and use of GMO ...
    The bestselling, passionate and unstoppable women of the Monday Morning Cooking Club return with their ...
    The bestselling, passionate and unstoppable women of the Monday Morning Cooking Club return with their third book of much loved and favourite Jewish diaspora recipes. The Monday Morning Cooking Club started as six food-obsessed and unstoppable Jewish Sydney women who ...
    We may not give much thought to the boxes in our freezers or the cans ...
    We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great ...