Memorial Hall Library

How we eat with our eyes and think with our stomach, the hidden influences that shape your eating habits, Melanie Mühl & Diana von Kopp ; translated by Carolin Sommer ; foreword by Brian Wansink, PhD

eng

Includes bibliographical references (pages 221-252)

no index present

non fiction

How we eat with our eyes and think with our stomach

993752066

Melanie Mühl & Diana von Kopp ; translated by Carolin Sommer ; foreword by Brian Wansink, PhD

the hidden influences that shape your eating habits

Part 1. How you eat with your eyes -- The color of flavor: is there such a thing as blind faith at the dinner table? -- A plate of art: how much does it cost to eat with your eyes? -- Dish decisions: how does plating affect your appetite? -- All you can see: how do you control how much you eat at the buffet? -- Supermarket schemes: why do you always fail to stick to the shopping list? -- Celebrity advice fairy tales: what qualifies celebrities to give health advice--and why do you listen? -- Part II. How you diet with your brain -- The raw food fallacy: how does cooking make you smart? -- Gluten anxiety: why do you keep falling for food myths? -- Carb phobia: how do carbohydrates help you survive? -- "Lose ten pounds fast!": you've tried every diet--why don't any of them work? -- Enough is enough: why don't you know when you're full? -- Love, the anti-diet: is your partner making you fat? -- The doggie bag paradox: why should you think twice before taking your leftovers home? -- Part III. How you savor with your ears -- Music to your...stomach: how does the sizzle make you salivate? -- Smack-and-slurp phobia: how can you tell if you;re a misophonic? -- The flavor of music: what soundtrack should you play at your next dinner party? -- The perfect chip: how do you hear what you eat? -- The "unhealthy = tasty intuition": why does junk food sound so good? -- Status anxiety à la carte: why is the language of menus full of red herrings? -- Part IV. How you think with your stomach -- "How can you eat that?": why do some delicacies delight and others disgust you? -- The marketing-placebo effect: why is there no veritas in vino? -- The priming effect: why doesn't Häagen-Dazs ice cream come from Denmark? -- The health-halo effect: what do you think of as "healthy"--and what actually is? -- The Rome-and-Juliet effect: why does absence make your cravings stronger? -- Sleep yourself slim: how does what you eat affect how you sleep? -- the feeding clock: how can eating help you beat jet lag? -- Part V. How you feast with your feelings -- "I'll have what you're having": why do you order what you order at restaurants? -- Nudging: how do you choose what to eat in a cafeteria? -- The food radius: how can you shape your food environment--and how does it shape you? -- The trophy kitchen syndrome: why doesn't renovating your kitchen always make you happy? -- Working lunch: for business, for pleasure, or for health? -- Fast manners: how did handling fast food get so out of hand? -- Stress-free slurping: why is drinking a milkshake so calming? -- The comfort food effect: why do you crave junk food when you're sad? -- Part VI. How you choose with your tongue -- Supertasters: do children who will eat only pasta have supertasting powers? -- Some like it hot: what does a fondness for spicy foods reveal about your character? -- Conditions of taste: are your favorite foods innate or selected through memory? -- Mind over meat: why do cats sit on your lap and cows on your plate? -- Hooray for haptics: how do you experience the pleasure of taste through touch? -- Taste the aroma: how do you taste what you smell? -- Chew on this: why should you treat forks with caution? -- The pineapple fallacy: why do you like what you like?