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Hyperpalatable Foods, Hormones, and Addiction

The Psychology of Overeating : Food and the Culture of Consumerism

Bloomsbury Academic, 2015

Book chapter

...Chapter synopsis: In this chapter, Cargill argues that the neurological desire and reward provided by hyperpalatable foods converge with the psychological desire and reward of consumerism. Food is a drug which can increase or decrease...

Sweet Desserts and Representation of Desire

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Will Cotton is a contemporary artist whose whole career revolves around his preoccupation with sweets and desserts. He connects a very traditional method of representation, realistic paintings on canvas, with contemporary discourses...
...Introduction This course emphasizes the disciplinary lens of psychology to explore eating and our relationship with food. Theoretical perspectives in psychology, including biopsychology, human development, cognition, emotion, health...
...Introduction The methods and imperatives of literary studies and food studies blend in the unit “Literature and Food.” Through this ten-module plan, students read canonical, keystone literary texts. In addition to these literary texts, each...

All-Consuming Passions: Vampire Foodways in Contemporary Film and Television

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...In Our Vampires, Ourselves, feminist literary critic Nina Auerbach proposes that the titular mythical creatures have maintained their popularity throughout Anglo-American history because each new vampire reflects the times in which...

Who Can Be Eaten? Consuming Animals and Humans in the Cannibal-Savage Horror Film

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Low budget, formulaic, and largely produced in Italy, the “cannibal-savage” exploitation horror genre encompasses fewer than two dozen films released between 1972 and 1988, with its peak years between 1977 and 1981 (the so-called cannibal...

The Art and Science of Plating

Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Traditionally, decisions concerning the plating of the food in the restaurant were typically based on the intuitions of the chef, guided, if anything, by a series of rules of thumb perhaps vaguely remembered from cookery school (such as,...

The Psychology of Food and Food Choice

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...We can think of the world, for any person, as divided into the self and everything else. The principal material breach of this fundamental dichotomy occurs in the act of ingestion, when something from the world (other) enters the body...

Anxiety

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...People have been anxious about food throughout human history and in many parts of the world. For long periods and in many places, people have been anxious about food shortages, and in many parts of the world today people still suffer from...

From Sugar-Fueled Killer to Grotesque Gourmand: The Culinary Maturation of the Cinematic Serial Killer

What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...The presence of a serial killer alone does not automatically categorize a film as horror. Serial killers, according to Bruce Kawin, only truly “become the province of the horror film when their deeds and their reasons for committing them...