4th Edition

The Psychology of Eating and Drinking

By Alexandra W. Logue Copyright 2015
    410 Pages 10 B/W Illustrations
    by Routledge

    410 Pages 10 B/W Illustrations
    by Routledge

    Choice Recommended Read

    This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective—explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.

    1. Introduction: The Essential Nutrients of the Psychology of Eating and Drinking 2. Down the Hatch: Hunger and Satiety 3."You Never Miss the Water Till the Well Runs Dry": Thirst 4. The Nose Knows (and So Does the Tongue) 5. Genes Rule—Or Do They? 6. One Person’s Meat is Another Person’s Poison: The Effects of Experience on Food Preferences 7. This or That: Choosing What We Eat and Drink 8. You Are What You Eat and Drink 9."Hunger Talks a Most Persuasive Language": Anorexia and Bulimia 10. The Battle With the Bulge: Overeating and Obesity 11. Drinking Your Life Away: Alcohol Use and Abuse 12. How Sweet It Is: Type 2 Diabetes 13. Strictly About Females 14. When and Why Smoking Affects Your Weight 15. We Do Not Live by Bread Alone: Cuisine, Beer, and Wine


    Alexandra W. Logue, PhD, is an internationally known behavioral scientist. Her general research area is learning and motivation, with special research interests in higher education, choice behavior, self-control, and food aversions and preferences. She has published over 130 books, articles, and chapters on higher education, quantitative models of choice behavior, and food aversions and preferences, and has served on the editorial boards of many prestigious journals.

    "Based on solid scientific research on eating and drinking behaviors, it presents an overview of the current understanding of controversial topics in a personal, accessible, and conversational style. Its goal is to create informed consumers who understand why we eat and drink the way we do... The extensive references for each chapter and the author and subject indexes provide the opportunity for students and facult to devel deeper into questions of interest." -A.P. Boyar, CUNY Herbert H. Lehman College, CHOICE

    "The book is an authoritative view of very important research about the psychology of eating and drinking. It serves as a superb overview of scientific literature without hidden agendas. The author makes the material accessible to readers of all backgrounds by relating the research to her own experiences with food and drink. Everyone can benefit from reading this book." -- Linda Bartoshuk, PhD, Bushnell Professor, Food Science and Human Nutrition, University of Florida

    "Alexandra Logue is masterful in distilling a mountain of work on eating and drinking into an engaging, coherent, and captivating picture of these essentials of human life." -- Kelly D. Brownell, PhD, Dean, Sanford School of Public Policy, Professor of Public Policy, Professor of Psychology and Neuroscience, Duke University

    "Alexandra Logue’s now classic text is the place to begin exploring how our psychology—as distinct from genetics--influences human taste preferences, eating behavior, and food choices. Logue deals with the evidence available to help explain anorexia, obesity, alcoholism, and the near universal craving for chocolate. Does psychology matter in food choice? Here’s where to answer that question."--Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, New York University; Co-author of Why Calories Count: From Science to Politics