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Exploring the hidden influences that shape our eating habits, it helps readers to become more intelligent about food that will help them to eat better and enjoy their food more.
About the author
Since 2006, Melanie Mühl has been a features editor at Frankfurter Allgemeine Zeitung, Germany’s leading newspaper, for which she also coauthors the Food Affair blog, reaching hundreds of thousands of readers each month. She studied journalism at the University of Karlsruhe and at King’s University College in Ontario, Canada.As a psychologist, Diana Von Kopp has taught leadership competence, such as decision-making and stress management, to airline pilots for more than ten years. Fascinated by the fact that food has an immense impact on our brain, performance, and wellbeing, she dove into research and has been writing for Frankfurter Allgemeine Zeitung’s blog Food Affair ever since.Born in Germany, Carolin Sommer spent a year in California and studied applied languages at universities in Germany, France, and the UK. She now lives in the UK with her husband and three sons. Her previous translations include Jennifer Teege’s bestselling memoir, My Grandfather Would Have Shot Me, published by The Experiment.
Summary
Does eating off a red plate really curb your appetite?
Can music enhance sweet flavours and deepen savoury ones?
Why does a homemade Belgian double-chocolate cake make your mouth water more than a chocolate cake? And would you pay more for it?
Discover the answers to these questions and more in this clever little book that draws on the latest scientific research to explain the innumerable influences behind our appetites, tastes, and eating habits.
Learn how to throw your best dinner party yet by optimising the music, lighting, and table setting. Become a savvy shopper by understanding how supermarkets present their products to make some seem more appealing than others. Feel confident ordering food and wine in a restaurant without paying more than they're worth.
Know what and why you eat, when and how you do — before you next sit down to dine!
Foreword
Does eating off a red plate really curb your appetite?
Can music enhance sweet flavours and deepen savoury ones?
Why does a 'homemade Belgian double-chocolate cake' make your mouth water more than a 'chocolate cake'? And would you pay more for it?
Additional text
‘Offers easily digestible insights to help you make more conscious choices about what goes in your stomach.’
