An extremely delightful book is here that would thrill every gourmet. It is great reading//,that will surely satiate every food lover through out the year. It is a full course meal, daubed in rich, saucy humor, without compromising on common sense and achievable goals.
Brian Wansink is the brain behind this unique literary piece, who is also the director of the Cornell University Food and Brand Laboratory. Truly a gourmet, who enjoys every kind of food, he admits that he easily succumbs to the temptations offered to him on a silver platter. But unlike the general crowd that slips into this category, his years of research has helped him not to fall into the trap of binging and ending up looking like a shapeless bag of potatoes.
Unlike the typical "diet book," his volume has a healthy serving of sanity. On his way to getting a Ph.D. at Stanford and lecturing worldwide, he admits to having yielded to temptation as his TKE fraternity brothers at Wayne State College in Nebraska watched him down the usual undergraduate servings of noodles, beer, snacks, or anything free put in front of his mouth. Many of his experiments involve graduate students, always ready to stuff themselves in the name of science.
From them, and other researchers whom he credits often,, he has learned that we are influenced by the size of plates (they are larger today, so we think we have to fill them up). Packages make a difference, too. A large bag of corn chips in front of us means we will consume more; so why don't we try smaller bags" We may not eat much of the fried chicken in an ordinary restaurant, he suggests, but make it a place with reservations, a tablecloth, background music and a menu title like "Grandma's Special Recipe Southern-Style Chicken a la Brian" and we will fall for it like a ton of Twinkies. We tend to eat more than we think we do, he says, thanks to larger portions, packaging, advertising and fancy names.
Price plays a role, too. As an impPage: 1 2 3 Related medicine news :1
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