Virginia Woolf As a Process-Oriented Thinker
Abstract
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.
Schlagworte
Cooking Cooks and Chefs Domestic Cooking Emotions and Cooking Food Studies Professional Kitchens Psychology of Cooking Psychology of Food Social Psychology- Kapitel Ausklappen | EinklappenSeiten
- i–viii Preface i–viii
- 21–40 Learning to Cook 21–40
- 41–62 Time to Cook 41–62
- 105–124 Feelings about Cooking 105–124
- 163–178 Cooking Changes 163–178
- 179–208 References 179–208
- 209–212 Index 209–212
- 213–214 About the Author 213–214