The Psychology of Eating and Drinking
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In her overview of eating and drinking research, Logue (formerly psychology, SUNY Stony Brook) introduces her readers to the application of scientific methods to the study of behavior. She explores genetic influences on consumption, cultural differences in cuisine as well as eating and drinking disorders. Despite her emphasis on scientific method, Logue writes for a general reader, whom she addresses directly. Annotation ©2004 Book News, Inc., Portland, OR
Ch. 1Introductions : the essential nutrients of the psychology of eating and drinking1Ch. 2Down the hatch : hunger and satiety11Ch. 3"You never miss the water till the well runs dry" : thirst33Ch. 4The nose knows (and so does the tongue)45Ch. 5Genes rule - or do they?63Ch. 6One person's meat is another person's poison : the effects of experience on food preferences87Ch. 7This or that : choosing what we eat and drink111Ch. 8You are what you eat and drink127CH. 9"Hunger talks a most persuasive language" : anorexia and bulimia147Ch. 10The battle with the bulge : overeating and obesity171Ch. 11Drinking your life away : alcohol use and abuse199Ch. 12How sweet it is : type 2 diabetes225Ch. 13Strictly about females237Ch. 14When and why smoking affects your weight255Ch. 15We do not live by bread alone : cuisine, beer, and wine265
