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Rappoport treats the dinner table like a Freudian couch, asking us to lie back and spill our guts. Tracing our culinary customs from the Stone Age to the stovetop range, he illuminates our complex and often contradictory eating habits, and suggests that perhaps we are what we eat.
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Leon Rappoport, is a professor specializing in personality and social psychology at Kansas State University. His research studies on food cognition have appeared in numerous journals, including "The American Behavioral Scientist" and "Appetite." He is the author of "The Holocaust and the Crisis of Human Behavior," "Personality Development," and "Zen Running." He lives in Manhattan, Kansas.
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- EditoreEcw Pr
- Data di pubblicazione2003
- ISBN 10 1550225634
- ISBN 13 9781550225631
- RilegaturaCopertina flessibile
- Numero di pagine224
- Valutazione libreria
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Da: Italia a: U.S.A.
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How We Eat: Appetite, Culture, and the Psychology of Food (Paperback)
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ECW Press, Montreal
(2003)
ISBN 10: 1550225634
ISBN 13: 9781550225631
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Descrizione libro Paperback. Condizione: new. Paperback. Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? And what is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet health food industry is soaring, yet a long-time love affair with fast food endures. The future of food is also covered, including speculation about whether traditional meals will one day evolve into the mere popping of a nutrition capsule. Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as "Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes?" and "What is so comforting about macaroni and cheese anyway?" The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet health food industry is soaring, yet a longtime love affair with fast food endures. The future of food is also covered, including speculation about whether traditional meals will one day evolve into the mere popping of a nutrition capsule. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9781550225631
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Descrizione libro Condizione: New. New. In shrink wrap. Looks like an interesting title! 0.62. Codice articolo Q-1550225634
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