Culinary Psychology : Food Choices and the Mind-Body Connection
Language: English
Published by Karnac Books Apr 2026, 2026
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
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Add to basketItem description from seller
Neuware - Stelios Kiosses, Beth Frates, and Neil Rippington are pioneering world leaders in the relatively new and important field of culinary psychology. Here, they present their must-read textbook on the subject, further enriched with chapters from Professor Charles Spence, world expert in multisensory perception and experience design, and Kimberley Wilson, chartered psychologist, author, lecturer, and podcast host. Food is entwined in all of our lives. As a topic, it belongs simultaneously to many diverse fields, including economics, ecology, agriculture, and sociology. Culinary psychology incorporates many of these outlooks to understand and interpret the meaning of food and to investigate experiential as well as sensory perceptions. Healthy thinking and lifestyle patterns are an integral part of nutrition. Exercise, sleep, friendships, attitude, and alcohol all have a significant impact on the choice, the timing, and our enjoyment of the food we consume. What we eat impacts our mental health and even our libidos - with many comestibles feted for their aphrodisiac power. Added to all of this is the cultural and historical significance of food in our lives and the part it plays in celebrations and commemorations. Outside influences, such as societal expectations, market forces, and government legislation, also affect what and how we eat, as we can see from the rise of processed foods, snacking, and the use (or not) of cutlery and dining tables. This superb resource brings together accessible expertise from these wide-ranging perspectives to demonstrate the importance of culinary psychology in our lives. As our understanding of the impact of what and how we eat continues to grow, this book's comprehensive overview of culinary psychology will prove invaluable to students, academics, and the general reader.…
Seller Inventory # 9781800132320
- Title
- Culinary Psychology : Food Choices and the Mind-Body Connection
- Author
- Neil Rippington
- Publisher
- Karnac Books Apr 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 1800132328
- ISBN 13
- 9781800132320
- Item weight
- 532 grams
- Dimensions
- 230x152x23 mm
Stelios Kiosses, Beth Frates, and Neil Rippington are pioneering world leaders in the relatively new and important field of culinary psychology. Here, they present their must-read textbook on the subject, further enriched with chapters from Professor Charles Spence, world expert in multisensory perception and experience design, and Kimberley Wilson, chartered psychologist, author, lecturer, and podcast host.
Food is entwined in all of our lives. As a topic, it belongs simultaneously to many diverse fields, including economics, ecology, agriculture, and sociology. Culinary psychology incorporates many of these outlooks to understand and interpret the meaning of food and to investigate experiential as well as sensory perceptions. Healthy thinking and lifestyle patterns are an integral part of nutrition. Exercise, sleep, friendships, attitude, and alcohol all have a significant impact on the choice, the timing, and our enjoyment of the food we consume. What we eat impacts our mental health and even our libidos – with many comestibles feted for their aphrodisiac power. Added to all of this is the cultural and historical significance of food in our lives and the part it plays in celebrations and commemorations. Outside influences, such as societal expectations, market forces, and government legislation, also affect what and how we eat, as we can see from the rise of processed foods, snacking, and the use (or not) of cutlery and dining tables.
This superb resource brings together accessible expertise from these wide-ranging perspectives to demonstrate the importance of culinary psychology in our lives. As our understanding of the impact of what and how we eat continues to grow, this book’s comprehensive overview of culinary psychology will prove invaluable to students, academics, and the general reader.
"Synopsis" may belong to another edition of this title.
About the Author
Stelios Kiosses is a psychotherapist and the clinical lead for Edison Education. He manages a multidisciplinary team ensuring the delivery and integration of evidence based clinical and therapeutic practices and provides extensive training and supervision to associate therapists and formal work experience of graduate psychologists. He studied psychodynamic counselling and clinical supervision at the University of Oxford and was previously trained in psychotherapy and experimental psychology at Sussex University. He is an associate member of the American Psychological Association and a member of both the British Association for Counselling and Psychotherapy and the British Psychological Society. He is a member of Corpus Christi College Oxford and a research collaborator with Professor Robin Murphy’s Computational Psychopathology Research Group based at the University of Oxford.
Stelios currently teaches at Harvard University Extension School and has previously held teaching positions as a visiting senior research associate at Kings College London and as a visiting lecturer at Goldsmiths College University of London. He was originally appointed as an honorary senior lecturer at the Department of Psychiatry University of Birmingham teaching on the MS in psychiatry (family and mental health). He is the author of The Power of Talking: Stories from the Therapy Room. In his public role he has acted as a U.K. TV psychologist and presenter for Channel 4’s hit series The Hoarder Next Door narrated by Oscar-winning actress Olivia Colman and he is patron of the Prince’s Foundation School of Traditional Arts. one of HRH the Prince of Wales’ (now King Charles III) core charities.
Stelios Kiosses is a distinguished psychotherapist, course director, and tutor at the University of Oxford, and a pioneering expert in culinary psychology. An Oxford graduate with specialized training in psychodynamic therapy and clinical supervision, Stelios has more than three decades of clinical experience, integrating dietary habits with emotional and psychological well-being.
His academic contributions are notable, having developed and taught the innovative culinary psychology course at Harvard University Extension School. He is currently a featured guest speaker at Harvard Medical School, contributing to its executive education in nutrition and wellness program.
Stelios’ dynamic approach extends to his media work, where he presented the Channel 4 series The Hoarder Next Door, narrated by BAFTA- and Oscar-winning actress Olivia Colman. He is the author of The Power of Talking: Stories from the Therapy Room, which explores the transformative potential of psychotherapeutic dialogue.
Through his clinical practice, academic leadership, and public engagement, Stelios continues to champion the therapeutic possibilities of food and psychology, making a profound impact in the fields of mental health and emotional resilience.
Beth Frates, MD, is a trained physiatrist (a medical doctor specializing in physical medicine and rehabilitation) and a health and wellness coach, with expertise in lifestyle medicine. She has received several teaching accolades from Harvard Extension School and Harvard Medical School, where she is an associate professor, part-time. Dr. Frates is one of the first fellows of the American College of Lifestyle Medicine and a pioneer in lifestyle medicine. In 2008, Dr. Frates created the first Lifestyle Medicine Interest Group at Harvard Medical School. In 2014, she developed and taught a college lifestyle medicine curriculum at Harvard Extension School, and it is still one of the most well-received courses offered at the school. In 2017, Dr. Frates was selected to be one of four item writers for the American Board of Lifestyle Medicine’s inaugural exam for certification in this specialty. She was voted president of the American College of Lifestyle Medicine in August 2020. Dr. Frates served as president until November 2024, and now serves two years as immediate past president. Dedicated to mentoring, she won the Women in Medicine I Stand With Her annual mentoring award for women mentoring women in 2024.
Dr. Frates coauthored The Lifestyle Medicine Handbook: An Introduction to the Power of Healthy Habits, which was ranked in the top 20 by Book Authority for medical books released in 2018. To accompany the syllabus and handbook, she also cocreated Lifestyle Medicine 101, a full college curriculum with twelve weeks of PowerPoints and a teacher’s manual, which is free and accessible through the ACLM website. In addition, Dr. Frates coauthored The Teen Lifestyle Medicine Handbook (2020) which, when paired with the Teen Curriculum consisting of a teacher’s manual and twelve PowerPoint decks, can be used to teach and empower middle school and high school students to adopt and sustain healthy habits. In 2023, Dr. Frates coauthored The Lifestyle Medicine Pocket Guide and coedited Empowering Behavior Change in Patients. Most recently, in June 2024, she coedited the book Essentials of Clinical Nutrition in Healthcare.
Dr. Frates has created and implemented a twelve-step wellness program, PAVING the Path to Wellness™ for patients and providers. Most recently, she coauthored the book PAVING the Path to Wellness Workbook: A Guide to Thriving with a Healthy Body, Peaceful Mind and Joyful Heart. In addition, Dr. Frates has her own lifestyle medicine consulting/coaching practice where she sees patients one to one and in groups.
Neil Rippington trained as a chef at the Bournemouth and Poole College, before going on to work in Michelin-starred restaurants in France, London, and the New Forest, and other roles in the culinary industry in the U.S.A., Canada, and the Caribbean. In 1999, Neil returned to work in education and, in 2003, he joined Colchester Institute as head of the Centre for Hospitality and Food Studies. In 2010, Neil took up the position as dean of the College of Food at University College Birmingham, where he worked for more than ten years.
Neil’s writing career started in 2007 with the publication of Professional Chef, produced as a resource for students following the newly developed City & Guilds diplomas in professional cookery (now in its second edition and translated into many languages). He has since written and cowritten several other practical books for students, has developed many educational programs, and teaches subjects across the culinary arts and gastronomy. His research led to the development of degree programs offered at the Edge Hotel School, University of Essex, and he codeveloped a program in culinary psychology at Harvard University, U.S.A.
Neil is a senior fellow of Advance HE. He is also an examiner for City & Guilds of London Institute and an academician of the Royal Academy of Culinary Arts, and chair of its Education Committee. Neil sits on various other committees and steering groups, is a subject expert for hospitality and catering for the Office of Qualifications and Examinations Regulation (Ofqual), and has acted as an external university advisor/examiner in the U.K. and internationally.
In recognition of his work, Neil has received many accolades, including Disciple of Escoffier, honorary member of City & Guilds, and is lead judge for the development of skills at the Salon Culinaire, U.K. Neil is currently the program director for the college community program for the Royal Academy of Culinary Arts, U.K. and the international director for global education with the International Institute of Hotel Management, India.
"About the title" may belong to another edition of this title.
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