Comments & Reviews

“The book is an authoritative view of very important research about the psychology of eating and drinking. It serves as a superb overview of scientific literature without hidden agendas. The author makes the material accessible to readers of all backgrounds by relating the research to her own experiences with food and drink. Everyone can benefit from reading this book.” — Linda Bartoshuk, PhD, Bushnell Professor, Food Science and Human Nutrition, University of Florida

“Alexandra Logue is masterful in distilling a mountain of work on eating and drinking into an engaging, coherent, and captivating picture of these essentials of human life.” — Kelly D. Brownell, PhD, Dean, Sanford School of Public Policy, Professor of Public Policy, Professor of Psychology and Neuroscience, Duke University

“Alexandra Logue’s now classic text is the place to begin exploring how our psychology—as distinct from genetics — influences human taste preferences, eating behavior, and food choices. Logue deals with the evidence available to help explain anorexia, obesity, alcoholism, and the near universal craving for chocolate. Does psychology matter in food choice? Here’s where to answer that question.” — Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, New York University; Co-author of Why Calories Count: From Science to Politics Third Edition

Choice Recommended Read

This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective―explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.—Books to Love

I’m vastly simplifying here. For a deeper dive, I recommend the excellent by @LexaLogue – my favorite on subject. — Artem Petakov (@artemon), President of Noom

Third Edition

“If time away from campus makes your heart ache for a textbook, Alexandra Logue’s ‘The Psychology of Eating and Drinking’ may offer the most practical knowledge. Logue seeks to explain eating and drinking through psychology and genetics. She explains the biology behind appetite, as well as how genes and experience meld in determining food favorites. Logue’s explanations have a deliciously simple flow, allowing anyone to understand their subliminal attraction to Ian’s pizza.” From “Jay’s Spring Break Books for Food Lovers,” by Jay Storey, as published in the University of Wisconsin, Madison, newspaper, The Daily Cardinal, March 2, 2006.

Listed by Questia, the World’s Largest Online Library, as one of the 15 Best Books and Articles on Psychology of Eating — View Article

Book review by Michael Flamini, New York, NY
Gastronomica, Winter 2006, pp. 104-105.

Review by Susan Hutchinson-Phillips in Australian Journal of Clinical and Experimental Hypnosis, 2007, 35, 252-253

Review by mthomas in Wine Psych, May 29, 2009

Barnes and Noble online review by Aylana

Review in Food Management, September 2004.

Review in Deutschlandradio Kultur, October 9, 2009

Review in Deutschlandradio Kultur, October 9, 2009 (translated into English)