Why You Eat What You Eat

Why You Eat What You Eat : The Science Behind Our Relationship with Food

3.73 (182 ratings by Goodreads)
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An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the supermarket encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
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Product details

  • Hardback | 368 pages
  • 152 x 211 x 30mm | 470g
  • WW Norton & Co
  • New York, United States
  • English
  • 0393243311
  • 9780393243314
  • 95,929

Review quote

"Why You Eat What You Eat, a Freakonomics for the foodie generation, reveals not only how many aspects of psychology shape our relationship with food, but how food can also shape our relationships with each other." -- i paper "... fascinating new book..." -- The Daily Mail "In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food from the inside out." -- Nature
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About Rachel Hertz

Rachel Herz PhD is a psychologist specializing in smell and emotion. She teaches at Brown University and Boston College, is a professional consultant, and serves as an expert witness in court cases. The author of The Scent of Desire and That's Disgusting, she lives in Rhode Island.
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Rating details

182 ratings
3.73 out of 5 stars
5 20% (37)
4 42% (76)
3 30% (54)
2 8% (14)
1 1% (1)
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