From optical illusions, to genes, to the environment—the surprising factors that drive what, when, and how we eat
We make over 200 decisions—sometimes subconscious, often irrational—about food every day. Some of them we know we’re making: what to eat, how to eat it, and many more. What we don’t know is how each of those decisions is manipulated by our environment, the food industry, and our own irrational appetites.
Journalist Melanie Mühl and psychologist Diana von Kopp investigate more than 40 compelling, distinct questions and issues: Why do we like the foods we like? Is it because of our environment? Family? Taste buds? (All three?) Is raw food healthier than cooked food? (No!) Why do people overeat? Keep reading, and find out!
This book enables us to become more intelligent about food and how we eat, and offers insights that we’ll surely remember the next time we buy groceries, sit down at a restaurant, or go into the pantry looking for a snack.
“Of all of the books I’ve read on food, psychology, and eating behavior this year, How We Eat with Our Eyes and Think with our Stomachs is far and away the most interesting, useful, and entertaining.”—Brian Wansink, PhD, author of Mindless Eating and Slim by Design
“An entertaining tour through some of the fascinating research on how our minds govern what we like to eat. It will change the way you approach your dinner.”—Bob Holmes, author of Flavor: The Science of Our Most Neglected Sense
“These essays are not only easy and amusing, they are also scientifically supported by appropriate studies and enriched with expert opinions. All this makes reading a pleasure.”—MIT Technology Review (Germany)
To order, please contact our distributor, Workman Publishing, and reference product number 779436.