The Psychology of Eating & Drinking

FM Staff

By Dr. Alexandra Logue Brunner-Routledge 2004, $31.95 (hardcover)

Technically, this is a revised edition of a book first published in 1986, but in effect it is a completely new work as Logue has completely rewritten it to reflect the latest research. In addition, it includes three brand new chapters that explore the connections between eating/drinking psychology and female reproduction, smoking, and food and wine tasting.

Logue is obviously an academic, with a specialty in behavioral psychology (in addition to the three editions of this book, she also authored Self Control:Waiting UntilTo-morrow for What You Want Today). However,her style is lively and geared toward general readers without sacrificing authoritativeness.

Those insights should hold particular interest for foodservice professionals. In the book, Logue examines the range of human and animal behavior associated with obtaining and consuming food and drink. lt looks at how organisms regulate how much they consume and the roles of learning and motivation in food choices.

The book also includes discussions of abnormal eating and drinking behavior, examining subjects such as anorexia, bulimia, and obesity. The subjects are discussed in logical progression,first tackling general topics like hunger/satiety, thirst, the physiology of taste and smell and the influence of genetics on food preferences.

Logue then moves on to more specific issues, discussing each in turn. There is even a last chapter on the role of alcoholic beverages (primarily beer and wine) as an accompaniment to food.

Particularly helpful is a little section that accompanies each chap-ter.Titled"Conversation Making Fact" each offers an anecdotal way of remembering the heavy-duty scientific facts included in the relevant chapter.