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Description
"Food psychologist Brian Wansink shows why you may not realize how much you're eating, what you're eating--or why you're even eating at all ... He explains the hidden cues that determine how much and why people eat and takes us on a tour of the secret dynamics behind our dietary habits ... This book will change the way you look at food, and it will give you the facts you need to easily make smarter, healthier, more mindful and enjoyable choices at...
Author
Description
"The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter--or as we usually think of it--delicious or revolting. Tastes differ from one region to the next, and no two people's seem to be the same. But why is it that some people think maple syrup is too sweet, while others can't get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do...
Description
"This volume explores the shift in eating research from the search for bodily signals that trigger hunger to a focus on eating patterns emerging from a learning process that is based on life experience. This new book offers hope that healthful eating patterns can be learned. The volume proposes models for normal eating behavior and discusses how and why eating deviates from these norms." "Leading investigators in the field present their findings on...
Description
Discusses why beliefs vary on what is good and what is bad to eat. Food taboos tell us much about society, and they change only as quickly as society does. War and famine, which change societies drastically, are perhaps the strongest motivators for change in which foods are considered acceptable to eat. Why do we prefer sweet to bitter foods? Why do we find certain foods repellant? The reaction of disgust toward a particular food is based on our knowledge...
Author
Description
Explores how psychology, neurology, and physiology influence food consumption and reveals techniques for improving one's relationship to food.
"An eye-opening exploration pf the psychology of eating in today's unprecedented North American pantry of abundance, access, and excess. In [this book], acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz,...
Author
Description
"From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrieres traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices."--Jacket.
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