How We Eat: Appetite, Culture, and the Psychology of Food

Overview


Rappoport treats the dinner table like a Freudian couch, asking us to lie back and spill our guts. Tracing our culinary customs from the Stone Age to the stovetop range, he illuminates our complex and often contradictory eating habits, and suggests that perhaps we are what we eat.
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Overview


Rappoport treats the dinner table like a Freudian couch, asking us to lie back and spill our guts. Tracing our culinary customs from the Stone Age to the stovetop range, he illuminates our complex and often contradictory eating habits, and suggests that perhaps we are what we eat.
Read More Show Less

Editorial Reviews

Gastronomica
The focus of How We Eat is welcome...fun to peruse because it contains so many small pieces of information that are interesting to those of us who love to cook, eat, and talk about food and eating.
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Product Details

  • ISBN-13: 9781550225631
  • Publisher: ECW Press
  • Publication date: 4/28/2003
  • Pages: 175
  • Sales rank: 998,438
  • Product dimensions: 6.38 (w) x 7.90 (h) x 0.57 (d)

Meet the Author


Leon Rappoport, is a professor specializing in personality and social psychology at Kansas State University. His research studies on food cognition have appeared in numerous journals, including "The American Behavioral Scientist" and "Appetite." He is the author of "The Holocaust and the Crisis of Human Behavior," "Personality Development," and "Zen Running." He lives in Manhattan, Kansas.
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Table of Contents

Acknowledgments 11
Introduction: A Half-Baked Notion 13
Chapter 1 From Myths to MacAttacks 29
Chapter 2 You Are What You Eat 51
Chapter 3 Feeding Frenzies 77
Chapter 4 The McDonaldization of Taste 107
Chapter 5 From the Raw to the Cooked to the Haute Cuisine 131
Chapter 6 Champagne Slippers, the Twinkie Defense, and He-Man Diets 161
Chapter 7 The Road to Wellville 183
Chapter 8 Concluding Reflections 205
Sources 213
Index 219
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