The Psychology of Food and Eating explores the full range of this fascinating discipline, from the physiology of hunger and the psychophysics of taste and smell, to the development of food preferences and the social psychology of food-related behaviour and attitudes. John L Smith provides a much-needed, broad overview of social scientific approaches to the study of food, bringing together physiological research, psychodynamic theory, and sociological perspectives in a way that both celebrates their differences and explores their potential fusion.