"Brian Wansink is a rare combination - an innovative scientist with a sense of humour and a very creative approach to the science of eating. I urge you to read his remarkable book." (Mike Huckabee, US Senator). "Brian Wansink is the Sherlock Holmes of food...We would each do well to be mindful of what he recommends." (Kelly D. Brownell Ph.D., ...
"Brian Wansink is a rare combination - an innovative scientist with a sense of humour and a very creative approach to the science of eating. I urge you to read his remarkable book." (Mike Huckabee, US Senator). "Brian Wansink is the Sherlock Holmes of food...We would each do well to be mindful of what he recommends." (Kelly D. Brownell Ph.D., Director of the Rudd Centre for Food Policy, Yale University). Carefully conducted studies over many years show the same thing: that our eating habits are almost entirely unconscious, and can be influenced by hundreds of outside factors. In fact, every one of us makes over two hundred decisions about eating every day, and of those, ninety per cent are made without any conscious decision. By gaining knowledge of your eating habits, he demonstrates that it is entirely possible to lose a stone in weight. No crash diets, no frustrating calorie counting, and no starving yourself: just a simple awareness of what you eat. While detailing his simple and fascinating studies, Dr. Wansink explains: how people don't eat calories, they eat volume; how we are manipulated by brand, appearance and parental habits more than price and our choices; and, what your favourite comfort food says about you. With an insightful, incredible exploration into our habits, and what makes us eat the way we eat, Dr. Wansink demonstrates that it's not what we eat - it's how we eat it.
New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Trade paperback (US). Glued binding. 292 p. Contains: Illustrations.
I read this, then I read it again, then I suggested we read it in my book club -- we LOVED this book, all nine of us! We had one of our best discussions ever after reading this book about all kinds of simple ways to eat slightly less forever! Ways that you can engineer into your life and never have to think about again. This is a terriffic book!
Jan 31, 2008
The author did a great job of mixing fascinating research into a fun read. Very helpful and motivating.
May 3, 2007
Great, fast read
Terrific fast read, lots of truths about how we eat; highly recommended.
Publishers Weekly, 2006-09-04 According to Wansink, director of the Cornell University Food and Brand Lab, the mind makes food-related decisions, more than 200 a day, and many of them without pause for actual thought. This peppy, somewhat pop-psych book argues that we don't have to change what we eat as much as how, and that by making more mindful food-related decisions we can start to eat and live better. The author's approach isn't so much a diet book as a how-to on better facilitating the interaction between the feed-me messages of our stomachs and the controls in our heads. In their particulars, the research summaries are entertaining, like an experiment that measured how people ate when their plates were literally "bottomless," but the cumulative message and even the approach feels familiar and not especially fresh. Wansink examines popular diets like the South Beach and Atkins regimes, and offers a number of his own strategies to help focus on what you eat: at a dinner party, "try to be the last person to start eating." Whether readers take time to weigh their decisions and their fruits and vegetables remains to be seen. (Oct.) Copyright 2006 Reed Business Information.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.