How we eat with our eyes and think with our stomach
Subtitle: the hidden influences that shape your eating habits
By: Melanie Mühl & Diana von Kopp ; translated by Carolin Sommer ; foreword by Brian Wansink, PhD
Contributors: Von Kopp, Diana, author; Wansink, Brian, writer of foreword
Publisher: The Experiment
Published: 2017
Language: eng
Number of pages: 252
ISBN-13: 9781615194056
Copyright date: 2017
Subjects: Nutrition; Health aspects; Human behavior; Food habits; Nutritional aspects; Psychological aspects
Work titles: Kunst des klugen Essens
Description: A Belgian chocolate cake topped with a velvety homemade mousse catches your eye on the menu. The next thing you know, you've ordered it--despite the hefty price. But do you know why?Through over 40 compelling questions, this book explores how our eating decisions tread the line between conscious and subconscious, and enables us to be more intelligent about food. With expert insights that draw from psychology, neuroscience, popular culture, and more, learn to see the innumerable influences behind your diet and cravings--from the size and color of your plate, to the placement of products in a supermarket, to the order in which you sit when out with friends. And the chocolate cake? Would you believe research shows that regional descriptions (Belgian!) and emotive, sensory language (homemade! velvety!) subtly affect your appetite? Know what and why you eat, when and how you do--before you next sit down to dine!
Notes: Includes bibliographical references.
Table of contents: title: Part 1. How you eat with your eyes; title: The color of flavor: is there such a thing as blind faith at the dinner table?; title: A plate of art: how much does it cost to eat with your eyes?; title: Dish decisions: how does plating affect your appetite?; title: All you can see: how do you control how much you eat at the buffet?; title: Supermarket schemes: why do you always fail to stick to the shopping list?; title: Celebrity advice fairy tales: what qualifies celebrities to give health advice; title: and why do you listen?; title: Part II. How you diet with your brain; title: The raw food fallacy: how does cooking make you smart?; title: Gluten anxiety: why do you keep falling for food myths?; title: Carb phobia: how do carbohydrates help you survive?; title: "Lose ten pounds fast!": you've tried every diet; title: why don't any of them work?; title: Enough is enough: why don't you know when you're full?; title: Love, the anti-diet: is your partner making you fat?; title: The doggie bag paradox: why should you think twice before taking your leftovers home?; title: Part III. How you savor with your ears; title: Music to your ... stomach: how does the sizzle make you salivate?; title: Smack-and-slurp phobia: how can you tell if you're a misophonic?; title: The flavor of music: what soundtrack should you play at your next dinner party?; title: The perfect chip: how do you hear what you eat?; title: The "unhealthy = tasty intuition": why does junk food sound so good?; title: Status anxiety à la carte: why is the language of menus full of red herrings?; title: Part IV. How you think with your stomach; title: "How can you eat that?": why do some delicacies delight and others disgust you?; title: The marketing-placebo effect: why is there no veritas in vino?; title: The priming effect: why doesn't Häagen-Dazs ice cream come from Denmark?; title: The health-halo effect: what do you think of as "healthy"; title: and what actually is?; title: The Romeo-and-Juliet effect: why does absence make your cravings stronger?; title: Sleep yourself slim: how does what you eat affect how you sleep?; title: The feeding clock: how can eating help you beat jet lag?; title: Part V. How you feast with your feelings; title: "I'll have what you're having": why do you order what you order at restaurants?; title: Nudging: how do you choose what to eat in a cafeteria?; title: The food radius: how can you shape your food environment; title: and how does it shape you?; title: The trophy kitchen syndrome: why doesn't renovating your kitchen always make you happy?; title: Working lunch: for business, for pleasure, or for health?; title: Fast manners: how did handling fast food get so out of hand?; title: Stress-free slurping: why is drinking a milkshake so calming?; title: The comfort food effect: why do you crave junk food when you're sad?; title: Part VI. How you choose with your tongue; title: Supertasters: do children who will eat only pasta have supertasting powers?; title: Some like it hot: what does a fondness for spicy foods reveal about your character?; title: Conditions of taste: are your favorite foods innate or selected through memory?; title: Mind over meat: why do cats sit on your lap and cows on your plate?; title: Hooray for haptics: how do you experience the pleasure of taste through touch?; title: Taste the aroma: how do you taste what you smell?; title: Chew on this: why should you treat forks with caution?; title: The pineapple fallacy: why do you like what you like?