How We Eat

How We Eat
Appetite, Culture, and the Psychology of Food
Leon Rappoport

6 CPEU or CE hours

Course: $58
Includes book & CE exam

CE exam only: $48
"Download on demand" available

Description
What is so comforting about macaroni and cheese? Why do the affluent tend to roast their potatoes? How did a knowledge of food and eating habits help military commanders win a war? Why do some people always add salt, even before they taste?

Tracing our culinary customs from the Stone Age to the stove-top range, from the raw and the cooked to the nuked, How We Eat explores the fascinating and often contradictory myths and rituals shaping our eating habits. We may adore watching celebrity chefs perform on TV, but then why do so few people cook at home? The gourmet health food industry is soaring, yet a longtime love affair with fast food still endures. And speaking of love affairs, How We Eat answers another question: why is it that some foods work as aphrodisiacs?

Leon Rappoport hosts our journey through a variety of food cultures and shows us how food and eating habits have shaped cultures, accounted for our behavior, and created our sense of individual and cultural identity. Along the way we meet with the hugely popular success of food experts such as Fanny Farmer and Betty Crocker, find out about a sure-to-succeed Jerusalem artichoke venture that failed bitterly, encounter a murder case in which a Twinkie was supposedly the culprit, and learn more than you ever wanted to know about cannibals’ table manners. How We Eat: an informative look at the history of eating, a tasty combination of fact and fun.

Level: Intermediate
ISBN: 1550225634
ISBN-13: 9781550225631
Format: Paperback, 175pp
Publisher: E C W Press
Pub date: 2003

Contents
Introduction
Acknowledgments
Introduction. A Half-Baked Notion
The author’s itinerary from Holocaust studies and Zen practice to research on how people think about food
Chapter 1. From Myths to MacAttacks
How objects in nature become foods; the psychology and culture processes that have moved us from myths to McDonald’s and from the raw to the cooked
Chapter 2. You Are What You Eat
Food preferences and ways ot eating: how we present ourselves through our food habits and judge others through theirs
Chapter 3. Feeding Frenzies
Eating disorders and eccentricities: their origins, treatments, and social psychological implications
Chapter 4. The McDonaldization of Taste
Belief systems centered on hedonism, nutritionism, and spiritualism, and the sociopolitical uses of food
Chapter 5. From the Raw to the Cooked to the Haute Cuisine
Social, emotional, and cultural factors underlying the evolution of cuisines
Chapter 6. Champagne Slippers, the Twinkie Defense, and He-Man Diets
Psychoanalytic insights on the connections between eating, sexuality, and aggression, and on military rations and morale
Chapter 7. The Road to Wellville
New products , technologies, and marketing: consumer confusions and likely effects on eating habits
Chapter 8. Concluding Reflections
The anarchy of food and the development of critical self-awareness
Sources
Index

Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
1080 Legislation, public policy
2040 Food science, genetically modified food
4000 Wellness and public health
4080 Government-funded Food & Nutrition Programs
5370 Weight management, obesity
8010 Child and adult food programs
8018 Environmental, agricultural and technologic influences on food systems