Psychology of Food, Cooks, and Cooking
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A01=David Livert
Age Group_Uncategorized
Age Group_Uncategorized
Author_David Livert
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Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=JMH
Cooking
Cooks and Chefs
COP=United States
Delivery_Delivery within 10-20 working days
Domestic Cooking
Emotions and Cooking
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Food Studies
Language_English
PA=Available
Price_€50 to €100
Professional Kitchens
PS=Active
Psychology of Cooking
Psychology of Food
Social Psychology
softlaunch
Product details
- ISBN 9781793634740
- Weight: 549g
- Dimensions: 158 x 236mm
- Publication Date: 15 Nov 2023
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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In A Psychology of Food, Cooks, and Cooking, David Livert employs current psychological research and theory to provide insights into the ubiquitous human behavior of cooking. Livert’s book provides a novel perspective, reviewing current research on cooks and cooking in both psychology and food studies. This book organizes and summarizes the large and diverse body of research and theory in psychology to better understand cooks and the behavior of cooking. This volume uniquely applies psychological research and theory to both domestic and commercial kitchens, taking advantage of Livert’s two decades of research and scholarship on the intersection of social psychology and food preparation. A Psychology of Food, Cooks, and Cooking illustrates the important insights that major psychological theories and concepts add to our understanding of cooks and cooking.
David Livert is professor of psychology at Penn State University.
