A Psychology of Food, Cooks, and Cooking 1st Edition

Grab the attention of curious cooks and thoughtful readers with A Psychology of Food, Cooks, and Cooking, 1st Edition by David Livert — a compelling exploration of why we prepare, taste, and share food the way we do. This readable, research-informed study bridges cognitive psychology, sensory science, and culinary culture to reveal the hidden forces shaping everyday meals.

Dive into engaging chapters that illuminate how memory, emotion, and identity influence flavor preferences, recipe transmission, and kitchen behavior. Livert combines clear explanations with vivid examples and real-world observations, making complex ideas accessible to chefs, students, food writers, and anyone fascinated by the human side of cooking. Topics include sensory perception, habit formation, cultural traditions, and the psychology behind creativity in the kitchen.

Whether you’re a culinary professional in New York, a psychology student in London, or a home cook in Sydney, this book offers practical insights you can apply to menu design, teaching, or simply understanding your own food choices. It’s an essential reference for culinary schools, food industry professionals, and thoughtful readers seeking depth without jargon.

Well-structured and deeply informative, the 1st Edition provides fresh perspectives that spark conversation and influence practice. Add this authoritative yet approachable volume to your collection and transform how you think about food and cooking.

Order your copy today to explore the intersection of mind and meal — a book that feeds curiosity as much as it informs.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.