This is an intriguing book written by the head of a food lab whose whole career is based on crazy experiments that show how our environment shape how much we eat. We aren't good at telling when we're full, but rely on our surroundings to give us cues that we follow. I heard him on NPR talking about his work. How about these? The self refilling tomato soup bowl? The food lab restaurant with the North Dakota vs. Sonoma valley wine (same wine, different label, huge impact on satisfaction with meal.) MBA superbowl parties and the size of the bowls party food was in. On and on. He has applications of his work each chapter--how can you mindlessly lose weight? The things that I caught on to: use smaller plates and dish up food before you coming to the table rather than serving from the table.
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