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Culinary Psychology: Food Choices and the Mind–Body Connection

Author(s) : Stelios Kiosses, Author(s) : Beth Frates, Author(s) : Neil Rippington

Table of Contents

About the authors and contributors

Foreword
Chef Andreas Antona

Introduction

1. Neurogastronomy: The study of how the brain processes sensory information relating to flavor
Stelios Kiosses

2. The psychology of sex and food: Do food aphrodisiacs really work?
Stelios Kiosses

3. The link between diet, crime, and mental health
Stelios Kiosses

4. The relationship between religion and food
Stelios Kiosses

5. Unconscious influences on dietary intake: Why we eat more than we think
Stelios Kiosses

6. Stress and its impact on food intake
Beth Frates

7. How mindset and positive psychology influence food preferences and consumption
Beth Frates

8. The influence of social connections on dietary patterns
Beth Frates

9. Physical activity and its impact on food choices
Beth Frates

10. Substance use and its impact on food choices
Beth Frates

11. Sleep and food choices: What we eat when we are sleepy
Beth Frates

12. Empowering healthy eating patterns
Beth Frates

13. The psychology of product branding
Stelios Kiosses

14. Gastrophysics: An introduction
Charles Spence

15. Practical gastronomy and developing taste and flavor in cooking
Neil Rippington

16. Cutlery: The science and sensory experience
Neil Rippington

17. Food sustainability and ethical eating: How to feed the world without breaking it!
Neil Rippington

18. The restaurant journey: From booking to departure
Neil Rippington

19. The importance of chefs and their influence on eating patterns
Neil Rippington

20. Reign of the fat heads: The evolutionary advantage of human brain development
Kimberly Wilson

Conclusion: Culinary psychology—uniting food, mind, and health

References

Index