The Psychology of Eating and Drinking

This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective-explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.

Alexandra W. Logue, PhD, is an internationally known behavioral scientist. Her general research area is learning and motivation, with special research interests in higher education, choice behavior, self-control, and food aversions and preferences. She has published over 130 books, articles, and chapters on higher education, quantitative models of choice behavior, and food aversions and preferences, and has served on the editorial boards of many prestigious journals.

"The book is an authoritative view of very important research about the psychology of eating and drinking. It serves as a superb overview of scientific literature without hidden agendas. The author makes the material accessible to readers of all backgrounds by relating the research to her own experiences with food and drink. Everyone can benefit from reading this book." -- Linda Bartoshuk, PhD, Bushnell Professor, Food Science and Human Nutrition, University of Florida "Alexandra Logue is masterful in distilling a mountain of work on eating and drinking into an engaging, coherent, and captivating picture of these essentials of human life." -- Kelly D. Brownell, PhD, Dean, Sanford School of Public Policy, Professor of Public Policy, Professor of Psychology and Neuroscience, Duke University "Alexandra Logue's now classic text is the place to begin exploring how our psychology-as distinct from genetics--influences human taste preferences, eating behavior, and food choices. Logue deals with the evidence available