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First bite : how we learn to eat / Bee Wilson ; with illustrations by Annabel Lee

By: Wilson, Bee [author].
Contributor(s): Lee, Annabel, 1966- [illustrator].
Publisher: New York : Basic Books, a member of the Perseus Books Group, [2015]Description: xxxii, 319 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780465094127.Subject(s): Gastronomy | Food preferences | Eating | Food Preferences | DietGenre/Form: Print books.
Contents:
Likes and dislikes : with beets -- Memory : with milk -- Children's food : with birthday cake -- Feeding : with lunchbox -- Brothers and sisters : with Chocolate -- Hunger : with breakfast cereal -- Disorder : with potato chips -- Change : with chili -- Epilogue: This is not advice
Summary: "In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--
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Current location Call number Status Date due Barcode Item holds
On Shelf TX631 .W548 2015 (Browse shelf) Available AU00000000011974
Total holds: 0

Includes bibliographical references and index

Likes and dislikes : with beets -- Memory : with milk -- Children's food : with birthday cake -- Feeding : with lunchbox -- Brothers and sisters : with Chocolate -- Hunger : with breakfast cereal -- Disorder : with potato chips -- Change : with chili -- Epilogue: This is not advice

"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--

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