The Psychology of Eating and Drinking

By A. W. Logue | Go to book overview
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Many people and organizations assisted me in preparing this book and the first two editions of The Psychology of Eating and Drinking. For the first edition, James Hassett gave me a great deal of valuable, general advice on how to write a psychology book. My library research assistants, Lawrence Epstein, Pilar Peña-Correal, Telmo Peña-Correal, and Michael Smith, were always ready to run to the library to find source material for me. Herbert Terrace and Columbia University kindly provided me with space and library privileges that helped me finish the book during my sabbatical. Conversations with Alex Kacelnik on foraging and Nori Geary on hunger were also very helpful. Invaluable comments were made on the manuscript by Lorraine Collins, Howard Rachlin, Monica Rodriguez, Elisabeth Rozin, Paul Rozin, Diane Shrank, Ian Shrank, Michael Smith, and Richard Thompson. Their help is greatly appreciated. In particular I thank Camille M. Logue, whose hours of insightful and witty taped comments kept me company in the lonely hours of revision; she went far beyond the requirements of sibling duty.

In preparing the second edition, the comments made in the many reviews of the first edition were extremely helpful. Several reviewers (Leann L. Birch, John P. Foreyt, Bonnie Spring, and Rudy E. Vuchinich) made many insightful, useful suggestions regarding a draft of the second edition. Many researchers put up with my seemingly endless questions about this or that aspect of eating and drinking. In particular, Kelly Brownell provided much information regarding overeating and obesity, Jasper Brener helped me to identify research on metabolic rate, and the Cuisine Group (most notably Linda Bartoshuk, Barbara Kirshenblatt-Gimblett, Rudolph Grewe, Solomon Katz, Elisabeth Rozin, and Paul Rozin) were a constant source of inspiration.


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The Psychology of Eating and Drinking


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