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The Psychology of Overeating: Food and the Culture of Consumerism
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About The Psychology Of Overeating: Food And The Culture
Product Description The Psychology of Overeating demonstrates that overeating must be understood as part of the wider cultural problem of consumption and materialism. Highlighting modern society's pathological need to consume, Kima Cargill explores how our limitless consumer culture offers an endless array of delicious food as well as easy money whilst obscuring the long-term effects of overconsumption. The book investigates how developments in food science, branding and marketing have transformed Western diets and how the food industry employs psychology to trick us into eating more and more - and why we let them. Drawing striking parallels between 'Big Food' and 'Big Pharma', Cargill shows how both industries use similar tactics to manufacture desire, resist regulation and convince us that the solution to overconsumption is further consumption. Clinical analyses illustrate how loneliness, depression and lack of purpose help to drive consumption, and how this is attributed to individual failure rather than wider culture. The first book to introduce a clinical and existential psychology perspective into the field of food studies, Cargill's interdisciplinary approach bridges the gulf between theory and practice. Key reading in food studies, psychology, health and nutrition. Review Psychologist Kima Cargill takes a tough, critical look at today's consumerist culture from the perspective of research as well as of observations drawn from her clinical experience with patients struggling with weight issues. To stop overeating in today's food environment means finding effective ways to counter the many moral, political, economic, and social imperatives to consume. The ideas in this book should inspire readers to think of obesity in an entirely different way--more as the result of a consumerist society than of individual weakness. -- Marion Nestle, New York University Kima Cargill's work is at the forefront of the intersection of clinical psychology and food studies, bringing to the field the insights of hands on practice and the objective humanistic analysis current among food scholars. She is among the very few academics who understands modern eating disorders within the broader perspective of food culture. This book promises to bridge what is an enormous gulf between theory and practice and will prove to be essential reading for working psychologists and students of food in America. She writes with panache and verve in a way that will be accessible to general readers and professionals alike. (University of the Pacific, USA Ken Albala) An important contribution to food studies scholarship, as no other work covers quite the same territory. Cargill's discussion connecting consumerism in its broadest sense to food consumption is a unique, impressive contribution to contemporary discussions of food and health in the United States. -- Amy Bentley, New York University About the Author Kima Cargill is an Associate Professor of Psychology in the Interdisciplinary Arts and Sciences Program at the University of Washington, Tacoma. Her research has been published in The Psychoanalytic Review, Psychoanalysis, Culture, and Society, and Food, Culture, and Society journals, and she has contributed to the Routledge International Handbook of Food Studies and Food for Thought. She has taught in Cuba, Mexico, Asia, and Africa. She teaches clinical psychology at the University of Washington, including a class on the Psychology of Food and Culture.
