Devoured - Egan, Sophie
18,99 €
inkl. MwSt.

Versandfertig in 1-2 Wochen
payback
9 °P sammeln
  • Broschiertes Buch

In Devoured, Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with “having it our way” at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture—artisan this and small-batch that—and the lowbrow, such as Taco Bell’s record-breaking sales of Doritos Locos Tacos. Consider this the Freakonomics of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, Devoured takes us from…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
In Devoured, Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with “having it our way” at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture—artisan this and small-batch that—and the lowbrow, such as Taco Bell’s record-breaking sales of Doritos Locos Tacos. Consider this the Freakonomics of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, Devoured takes us from the workplace to the home kitchen, from the grocery aisles to fast-food counters.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Sophie Egan is the Director of Health and Sustainability Leadership and Editorial Director at The Culinary Institute of America. Based in San Francisco, Sophie is a contributor to The New York Times' Well blog, and has written about food and health for Time, The Wall Street Journal, The Washington Post, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from the University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative's 30 Under 30.