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Our fascination with eating and drinking behaviours and their causes has resulted in a huge industry of food-related pop science. Every bookstore and magazine stand is filled with publications promising to get your child to eat his vegetables, to tell you if someone you know has an eating disorder ...

Our fascination with eating and drinking behaviours and their causes has resulted in a huge industry of food-related pop science. Every bookstore and magazine stand is filled with publications promising to get your child to eat his vegetables, to tell you if someone you know has an eating disorder, or to show you how to lose weight. But the degree to which any of these works is based on scientific research is very limited: the information offered is at best incomplete and often simply incorrect. However, in contrast to this popular literature, the scientific research on eating and drinking behaviours is usually too technical for the general reader. Alexandra Logue's The Psychology of Eating and Drinking, Third Edition, is unique in being a textbook that can also be comprehended by the educated general reader. The first two editions, published by W.H. Freeman & Co. in 1985 and 1991, have become staples in undergraduate and graduate courses on eating and drinking behaviour, as well as in psychology of motivation courses; the publisher estimates that the second edition sold 10,000 copies. As in her past editions of this book, Logue grounds her investigation into the complex interactions between our physiology, our surroundings, and our eating and drinking habits in laboratory research and up-to-date scientific information. But while the chapter topics in the new edition have remained essentially the same, the book has been completely rewritten. The material within each chapter has been reorganized, updated, and written in a more accessible style designed to appeal more directly to the general reader. Detailed methodological material has been removed and additional examples and a lighter, more personal tone has been added. Without sacrificing the utility of the text for students, Logue has succeeded in providing the lay reader with a biological and psychological framework within which to understand his or her eating behaviours.

Obesity is reaching alarming proportions. In this insightful new approach to understanding why this is happening, acclaimed mood scientist Robert Thayer offers a new appreciation of the real cause--emotional eating. But this is not just emotional eating as previously known; rather it is a new ...

Obesity is reaching alarming proportions. In this insightful new approach to understanding why this is happening, acclaimed mood scientist Robert Thayer offers a new appreciation of the real cause--emotional eating. But this is not just emotional eating as previously known; rather it is a new scientific analysis of exactly how different moods affect eating. He shows how unprecedented stress in society and epidemic levels of depression have led people to food as a poor means of managing mood. In this original approach, Thayer describes how people's daily energy and tension variations occur, and how this knowledge helps overcome the urge to eat the wrong food and to achieve the goal of "calm energy." Also, in this most up-to-date scientific analysis of exercise and mood, he shows how physical activity is essential to psychological and physical health, yet why it is resisted. Thayer's work has been discussed in hundreds of magazine and newspaper articles, and here he outlines in detail the cutting-edge theories and scientific research findings that have generated this extensive media attention.