MARC details
| 000 -LEADER |
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| fixed length control field |
03044cam a2200397 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1007509589 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20180722225720.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170915s2018 nyu b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2017043466 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCF |
| -- |
OCLCO |
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IEB |
| -- |
ON8 |
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FM0 |
| -- |
YDX |
| -- |
OCO |
| -- |
TCH |
| -- |
OCLCO |
| -- |
VTL |
| -- |
BUR |
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OCLCQ |
| -- |
CZA |
| -- |
OCLCA |
| -- |
TXNPS |
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WSD |
| -- |
VP@ |
| -- |
NFG |
| 019 ## - |
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| -- |
1014021743 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780393243314 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0393243311 |
| Qualifying information |
(hardcover) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1007509589 |
| Canceled/invalid control number |
(OCoLC)1014021743 |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
613.2 |
| Item number |
H582 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Herz, Rachel, |
| Dates associated with a name |
1963- |
| Relator term |
author. |
| 9 (RLIN) |
104931 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Why you eat what you eat : |
| Remainder of title |
the science behind our relationship with food / |
| Statement of responsibility, etc |
Rachel Herz, PhD. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
W.W. Norton & Company, |
| Date of production, publication, distribution, manufacture |
[2018] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
352 pages ; |
| Dimensions |
22 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Content Type Code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Media Type Code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Carrier Type Code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Explores how psychology, neurology, and physiology influence food consumption and reveals techniques for improving one's relationship to food. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"An eye-opening exploration pf the psychology of eating in today's unprecedented North American pantry of abundance, access, and excess. In [this book], acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz, who's been praised for her "ability to cite and explain academic studies in a conversational manner" (Washington Post), uncovers the fascinating and surprising facts that influence food consumption--such as why bringing reusable bags to the grocery store encourages us to buy more treats, how our beliefs can affect how many calories we burn, why TV influences how much we eat, and how what we see and hear changes how food tastes--and reveals useful techniques for improving our experience of food, such as how aromas can help curb cravings and tips on how to resist repeated trips to the buffet table. Why You Eat What You Eat presents our relationship to food as a complicated recipe, whose ingredients--taste, personality, and emotions--combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other."--Jacket. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The fab four -- Tasty -- Follow your nose -- Food fight -- Eye candy -- The sound and the feeling -- Mind over munchies -- Are you full yet? -- Comfort food -- Buying indulgences -- Food is love. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Appetite |
| General subdivision |
Physiological aspects. |
| 9 (RLIN) |
349555 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| General subdivision |
Psychological aspects. |
| 9 (RLIN) |
132840 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Ingestion |
| General subdivision |
Regulation. |
| 9 (RLIN) |
349556 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Gastronomy. |
| 9 (RLIN) |
59513 |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
