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

by Rachel Herz

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

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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:
71,192
Product dimensions:
5.90(w) x 8.30(h) x 1.50(d)
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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.

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Table of Contents

Table of Contents

Introduction 1

1 The Fab Four 5

2 Tasty 36

3 Follow Your Nose 61

4 Food Fight 92

5 Eye Candy 125

6 The Sound and the Feeling 160

7 Mind Over Munchies 185

8 Are You Full Yet? 207

9 Comfort Food 234

10 Buying Indulgences 257

11 Food Is Love 283

Acknowledgments 295

Notes 297

Index 331

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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
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    Why You Eat What You Eat: The Science Behind Our Relationship with Food
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    Why You Eat What You Eat: The Science Behind Our Relationship with Food
    Pub. Date: 12/26/2017
    Publisher: Norton, W. W. & Company, Inc.
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