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A Guide to the Psychology of Eating.
・ISBN 978-1-350-12510-0 hard GB£ 80.00
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・ISBN 978-1-350-12511-7 paper GB£ 24.99
￥7,916.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
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電子版あり 大学・学術機関向け電子ブック（eBook）ISBN 978-1-350-12514-8
| 著者・編者 | Chaffee, Leighann R. / Silva, Stephanie P. da, |
|---|---|
| 出版社 | (Bloomsbury Academic, UK) |
| 出版年月 | 2022.01 |
| ページ数 | 384 pp. |
| 言語 | ENG |
| ニュース番号 | ＜667-2319＞ |
解説
Why are spicy cuisines characteristic of hot climates? Does our stomach or our brain tell us when it is time to eat? And how do we decide if bugs are food? Employing a learner-centered approach, this introduction to the psychological mechanisms of consumption engages readers with questions and cross-cultural examples to promote critical analysis and evidence-based comprehension.
The discipline of psychology provides an important perspective to the study of eating, given the remarkable complexity of our food environments (including society and culture), eating habits, and relationships with food. As everything psychological is simultaneously biological, the role of evolutionary pressures and biopsychological forces are bases to explore complex processes within the book, such as sensation and perception, learning and cognition, and human development. The authors illuminate contemporary eating topics, including the scope and consequences of overnutrition, the aetiology of eating disorders, societal focus on dieting and body image, controversies in food policy, and culture-inspired cuisine. Supplemental resources and exercises are provided in a pedagogically-focused companion website.