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

ISBN-10: 1550225634
ISBN-13: 9781550225631
Edition: 2003
Authors: Leon Rappoport
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Description: Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological  More...

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Book details

List price: $15.95
Copyright year: 2003
Publisher: ECW Press
Publication date: 5/1/2003
Binding: Paperback
Pages: 175
Size: 5.25" wide x 7.75" long x 0.50" tall
Weight: 0.638
Language: English

Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? and What is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet health food industry is soaring, yet a longtime love affair with fast food endures. The future of food is also covered, including speculation about whether traditional meals will one day evolve into the mere popping of a nutrition capsule.

Acknowledgments
Introduction: A Half-Baked Notion
From Myths to MacAttacks
You Are What You Eat
Feeding Frenzies
The McDonaldization of Taste
From the Raw to the Cooked to the Haute Cuisine
Champagne Slippers, the Twinkie Defense, and He-Man Diets
The Road to Wellville
Concluding Reflections
Sources
Index

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