Does eating off a red plate really curb your appetite?
Can music enhance sweet flavours and deepen savoury ones?
Why does a homemade Belgian double-chocolate cake make your mouth water more than a chocolate cake? And would you pay more for it?
Discover the answers to these questions and more in this clever little book that draws on the latest scientific research to explain the innumerable influences behind our appetites, tastes, and eating habits.
Learn how to throw your best dinner party yet by optimising the music, lighting, and table setting. Become a savvy shopper by understanding how supermarkets present their products to make some seem more appealing than others. Feel confident ordering food and wine in a restaurant without paying more than they're worth.
Know what and why you eat, when and how you do — before you next sit down to dine!
‘How We Eat with Our Eyes and Think with Our Stomach is a remarkable book, which in an entertaining way takes a deep dive into our bodies and explores a world few of us ever knew. After reading this book you’ll never see (or taste) food the same way again!’
Martin Lindstrom, New York Times bestselling author of Buyology and Small Data
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‘If you've ever wondered how to make simple and sensible diet choices this is the book for you. This is the best book I've found on the topic. It offers clarity in the midst of chaotic and conflicting information about food. It's a pleasurable read that makes thoughtful eating decisions both easier to make and more holistic to apply.’
Sheena Iyengar, author of The Art of Choosing
‘An entertaining tour through some of the fascinating research on how our minds govern what we like to eat. It will change the way you approach your dinner.’
Bob Holmes, author of Flavor
’The authors present their information in such a delightful fashion that even readers who have never asked, ‘Why do cats sit on your lap and cows on your plate?’ will be glad to have the answer to that question, and many others.’
‘Journalist Mühl and psychologist von Kopp use behavioral psychology, biology, and neuroscience to uncover how our decisions about food are made.’
‘Of all of the books I’ve read on food, psychology, and eating behavior this year, How We Eat with Our Eyes and Think with Our Stomach is far and away the most interesting, useful, and entertaining.’
from the foreword by Brian Wansink, PhD, author of Mindless Eating and Slim by Design
‘These essays are not only easy and amusing, they are also scientifically supported by appropriate studies and enriched with expert opinions. All this makes reading a pleasure.’
MIT Technology Review (Germany)
‘This book offers an exciting new approach. There are many nutritional advisors, but Melanie Mühl has succeeded in accomplishing something that no one has ever done before — brain research into what we actually eat and why. It’s great fun to read.’
Markus Lanz, ZDF (Germany)
‘The connections between our emotions and the foods we choose are explored in fascinating detail.’
‘Extremely refreshing reading that makes you think.’
‘Melanie Mühl and Diana von Kopp are up to date on a wide range of scientific studies, of which they talk vividly, amusingly and with pragmatic skepticism. They supply ready ammunition for your next debate at the dining table.’
Der Tagesspiegel (The Daily Mirror, Berlin News)