Social psychology of food

How comprehensive is our choice of products (what is our basic level of food culture), whether material wealth affects this choice, there are (and whether we are considered) restrictions on the state of health, sometimes significantly changing the diet, and so on and so on. Are we capable of regulating the number and qualitative characteristics of food consumed and what can make us come to it? How does our food behavior change when changing our mental state? How does society affect the rules, norms, food stereotypes, the opinions of people meaningful for us are to consume food? Is it possible to use food and the food process in communication, or in order to create a certain image? All these questions can tell us not only about what we eat, but also about who we are, what we are. And they are all covered in this book.
This book, first of all, may be of interest to social and clinical psychologists, practitioners of psychologists and psychotherapists, doctors of various specialties and representatives of social professions. It will also be interesting to students of psychological and medical faculties and people seeking self-knowledge and self-development, actively running along the path of personal growth