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How We Eat With Our Eyes and Think With Our Stomach ─ The Hidden Influences That Shape Your Eating Habits
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Each one of us makes hundreds of decisions about food every day. Some of them we know we’re making: What to eat; how to eat it; when are we hungry; and many more. What we don’t know is how each of those decisions is vulnerable to manipulation by society, the food industry, and our own irrational preferences. Now, Your Brain on Food explains exactly why we make these decisions (often without even realizing we have a choice about them!).
Drawing from the latest research from behavioral psychology, biology, and neuroscience, journalist Melanie Mühl partners with psychologist Diana von Kopp and together they alight on more than 40 compelling, distinct questions and issues: Why do we like the foods we like? Is raw food healthier than cooked food? Why do people overeat? Can proper mealtimes cure jetlag? Why do we tend to hoard food supplies? Do we have a favorite food even before we’re born? Why does unhealthy food taste so good? And these are just the beginning.
Through carefully considered investigations into our known and unknown food habits, Mühl and von Kopp invite us to question not only the food that we eat, but every decision that determines how we interact with our bodies. Ultimately, they enable us to become more intelligent about which questions are being asked, and offer insights that we’ll surely remember the next time we go into the pantry, looking for something to eat.
Drawing from the latest research from behavioral psychology, biology, and neuroscience, journalist Melanie Mühl partners with psychologist Diana von Kopp and together they alight on more than 40 compelling, distinct questions and issues: Why do we like the foods we like? Is raw food healthier than cooked food? Why do people overeat? Can proper mealtimes cure jetlag? Why do we tend to hoard food supplies? Do we have a favorite food even before we’re born? Why does unhealthy food taste so good? And these are just the beginning.
Through carefully considered investigations into our known and unknown food habits, Mühl and von Kopp invite us to question not only the food that we eat, but every decision that determines how we interact with our bodies. Ultimately, they enable us to become more intelligent about which questions are being asked, and offer insights that we’ll surely remember the next time we go into the pantry, looking for something to eat.
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