The Psychology of Food and Eating: A Fresh Approach to Theory and Method

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Description

This title explores the full range of this discipline, from the physiology of hunger and the psychophysics of taste and smell, to the development of food preferences and the social psychology of food-related behaviour and attitudes. John L. Smith provides a broad overview of social scientific approaches to the study of food, bringing together physiological research, psychodynamic theory, and sociological perspectives in a way that both celebrates their differences and explores their potential fusion.

Reviews

'John Smith's The Psychology of Food and Eating takes us on a delicious journey through a range of social psychological research on eating...and focuses on how different methodologies may provide a more experiential and reflexive understanding of our eating practices...Useful for both undergraduate students and those more familiar or experienced in food research. It allows us to question the methods we use, and opens up debate on the future of food and eating research.' - Sally Wilkins, Social Psychological Review

Author Bio

JOHN L. SMITH is Reader in Social Psychology at the University of Sunderland where he has taught since completing his doctoral research with the Medical Research Council at their Social and Applied Psychology Unit at the University of Sheffield. He is the author of The Psychology of Action.