Class Participation                               10%

Discussion Board Posting                   20%

Scenario Analysis                                 20%

Article Review                                      20%

Course Project/Lifestyle Project        30%

Class Participation                            10%

Discussion Board Posting                20%

Scenario Analysis                              20%

Article Review                                   20%

Course Project/Lifestyle Project     30%

Grade

Minimum Expectations

90-100

A

·       Complete all readings and watch all videos

·       Attend and participate actively in 90%+ of the classes

·       Complete 100% of the homework

·       Achieve 90%+ average on all work and assessments

80-89%

B

·       Complete 90% of the readings and watch videos

·       Attend and participate actively in 80%+ of the classes

·       Complete 90% of the homework

·       Achieve 80%+ average on all work and assessments

70-79%

C

·       Complete 80% of the readings and watch all videos

·       Attend and participate actively in 70%+ of the classes

·       Complete 80% of the homework

·       Achieve 70%+ average on all work and assessments

60-69%

D

·       Complete 60% of the readings and watch all videos

·       Attend and participate actively in 60%+ of the classes

·       Complete 60% of the homework

·       Achieve 60%+ average on all work and assessments

Below 60% is an “F”

January 28

Professor Beth Frates introducing Culinary Psychology, Stelios Kiosses, Neil Rippington, and guest speakers

Lecture 1-1: Stelios Kiosses

Introduction to Culinary Psychology

An introduction to Culinary Psychology and a chronological depiction of events throughout history that have a direct or indirect influence on food, wine, and related topics (Including the Philosophy of the Human Diet).

 “Food is such a powerful dimension of our consciousness as living things, to omit it from the study of human behavior would be egregious.” (Distinguished anthropologist Sidney Mintz)

Lecture 1-2: Beth Frates

Introduction to Lifestyle Medicine

February 4

Lecture 2-1: Stelios Kiosses

Neurogastronomy: The Study of How the Brain Processes Sensory Information Relating to Flavor.

Neurogastronomy is a new science of how our brains ‘taste’ food, through our senses of sight, smell, touch, taste, and even sound as you eat your food or making a connection with your cutlery or hands.

Neurogastronomy can be harnessed to help food taste better and improve portion control. We will cover:

• Introduction to Neurogastronomy
• From the oven to the brain or what exactly is taste?
• Why are we the only species on the planet that prepares a meal?
• The art of flavor.
• How the mouth fools the brain.

Lecture 2-2: Neil Rippington

Practical Neurogastronomy

This session will put our senses to the test and experiment on how our senses interconnect with aspects of our DNA.

We will explore how:

• Chefs are using sensory science to create new experiences.
• Nostalgia can play a part in our enjoyment of food.
• We distinguish the difference between taste and flavor.
• Science and technology is being used to develop contemporary dishes and healthier foods

February 11

Lecture 3-1: Stelios Kiosses

Do Food Aphrodisiacs Really Work? The Psychology of Sex and Food.

“Your body is precious. It is our vehicle for awakening. Treat it with care.” — Buddha

“The old are kind. The young are hot. Love may be blind. Desire is not.” — Leonard Cohen

We are living in a time where we learn how to truly nourish ourselves with food and have a deeper understanding of our sexuality. However, what we eat can greatly affect our sex lives - Think About This!

In this lecture, you will learn why your brain is your greatest sex organ and why certain foods that can help people improve their libido are commonly called aphrodisiacs. Learn why the idea that enjoying food or the act of sharing a meal can be a profoundly sensual experience. Learn the difference between synthetic aphrodisiacs and naturally occurring aphrodisiacs and find out whether certain foods truly stimulate sexual desire, or is it all in our heads?

• The Nature of Aphrodisiacs
• The Other F-Word
• The Ancient Traditions: Greeks, Arabs, Romans, Chinese, and Hindus
• Sex, Food, and Magic
• Sex and Food: What do they have in Common?
• Food Porn: From WAM (Wet and Messy) to Feeders
• The science of Sex and Aphrodisiacs: What really works?
• Quackery including pseudo-science and the Rhinoceros Horn
• Food, Sex, and Money.

Conclusion: Should you think about food like you think about Sex?

Lecture 3-2: Neil Rippington

Dishes That Include Aphrodisiacs

In this session, we investigate ingredients and commodities that are reputed to stimulate the mind and body. We will explore the truth behind each claim, whilst creating dishes to demonstrate the use of the ingredients to increase the sensory attractiveness of their use.

February 18

Lecture 4-1: Beth Frates, MD

Stress and its Impact on Food Intake.

When we are stressed, we tend to behave differently in general and around food. Some people over-eat when they are stressed. Others don’t eat when they are stressed. We will discuss comfort foods and how palatable foods impact the brain.

Lecture 4-2: Stelios Kiosses

Why we eat more than we think: The unconscious influences on dietary intake

An overview of evidence-based approaches that may help when choosing a diet, dealing with cravings, and deciding what foods to purchase and consume.

February 25

Lecture 5-1: Stelios Kiosses

The Link Between Diet, Crime and Mental Health

In this lecture we will try and answer questions like:

• Why stressed and/or neurotic individuals may be more prone to unhealthy dietary habits? (which in turn may contribute to depression and anxiety).
• Is there a relationship between diet, nutrition, and criminality?
• Is there a link between diet and aggression?
• The relationship between diet and mental health in children and adolescents.

Lecture 5-2:  Beth Frates, MD

Yoga, Mindfulness-Based Stress Reduction (MBSR), Meditation, and Deep Breathing for Healthy Eating.

We will explore ways to move our biology away from the stress response. Switching the autonomic nervous system from the fight or flight response to the rest and digest response can have an impact on our food consumption. What can we do to reduce stress and feel more in control when we eat? We will identify healthy options for managing stress so that stress eating is not our first response or our routine response.

March 4

Lecture 6-1: Stelios Kiosses

The relationship between religion and food.

Within our culture and religious affiliation, the terms we use for food reflect on many occasions our idiosyncratic dietary faiths including our religion and spirituality.

• Religion and lifestyle food consumption
• The Spirituality of Eating
• Holy dietary practices around the world
• Food and the Holy Inquisition
• Foods with religious symbolism
• The Holly Cow and the Evil Pig

Lecture 6-2: Neil Rippington

A Match Made in Heaven - The Correct Cutlery for the Specific Dish.

A practical session to explore how the instruments and mediums we use to eat and can influence our senses and enjoyment of food.

The significance of weight and color, shape and size

Practical ideas to enhance the enjoyment of eating and drinking by stimulating our senses

March 11

Lecture 7-1: Stelios Kiosses

Food as a Form of Self-expression and Communication

• Food as Art
• Scientific expression of food
• The expression of food including idioms, food blogging, and other forms.
• Autonomous sensory meridian response. What is it? Video ASMR
• Is food the perfect expression of love?

Lecture 7-2: Beth Frates, MD

How Mindset and Positive Psychology Can Play a Role in Food Preferences and Consumption.

We will explore the connection between how we think and how we eat. Specifically, we will discuss the growth mindset, our self-talk, and self-compassion.  Self-esteem and social media influence our mindset, our body image, and our food consumption. Intuitive eating and its impact on weight and food consumption. In addition, we will explore future thinking can impact food choices

March 25

Lecture 8-1: Guest Speaker:  Professor Anna Marmodoro, University of Oxford

The ancient roots of Culinary Psychology in the West.

Lifestyle Medicine has its roots in ancient Greek thought, in the way philosophers and even ancient doctors were conceiving of the mind and the body in some way (to be philosophically analyzed) as one, so that taking care of the body was a way of taking care of the mind and vice versa. The means for taking care of bodily wellbeing as well as mental wellbeing (because the two were thought to be interconnected) included food and also more generally a holistic approach in medical therapy. There is evidence in ancient Greek texts by philosophers and ancient doctors, and even archeological evidence of this ancient lifestyle medicine (Pythagoras, Zeno, Plato, Aristotle, Plotinus, etc. all have something to say about which food we should eat to keep well).

Lecture 8-2: Beth Frates, MD

The Influence of Social Connections on Dietary Patterns.

Our friends and family have an impact on our food choices. We will explore how parents and how friends influence the food choices of adolescents. We will review how our social connections impact our weight and our food choices. When we are out to eat at a restaurant, how do our friends’ orders influence ours?

April 1

Lecture 9-1: Stelios Kiosses

The Psychology of Product Branding.

• What are brand Archetypes?
• The psychology of color and branding
• Effects of Fast Food Branding on Young Children's Taste Preferences

Lecture 9-2: Neil Rippington

The Journey from Booking Your Reservation to Leaving the Restaurant.

Dining out isn’t just about eating and exiting, it’s about the dining experience.

How do restaurants plan the journey and deal with the consequences of delivery breakdown? With the influence of technology and trends, a memorable experience is becoming the norm, a necessity, and an expectation, with more people believing that unique dining experiences are worth paying more for.

This session analyses the steps in the journey when dining out. How does restaurant and process design influence the dining experience to produce expectations, memories, and anticipation?

April 8

Lecture 10-1: Neil Rippington

The Art of Flavor: How to Intensify and Develop Flavor

How do we intensify and develop flavor?

This session will explore how products and dishes are created by understanding the layering and development of flavors. It looks at how we can be encouraged to trust our senses and experiment with new foods. It engages with ingredients and develops an understanding of the importance of quality as well as learning the practices and principles to create delicious, healthy food.

The use of flavor wheels to harmonize and develop layers and balance

Lecture 10-2: Beth Frates, MD

What We Eat When We are Sleepy.

When we are sleep deprived, our bodies change. Lack of sleep has an impact on our hormones, our brain, and our food choices. We will explore what types of foods people tend to eat when they are sleepy.

April 15

Lecture 11-1: Beth Frates, MD

How Alcohol Impacts the Types and Quantity of Food We Choose.

Alcohol impacts the physiology of the body. Its impact on the brain lowers inhibitions and may lead to unhealthy food choices and also over-eating. We will explore these concepts. 

Lecture 11-2: Stelios Kiosses

Augmented and Virtual Reality (VR) in the Food Industry

• How VR and other technology gadgets trick and transfix our taste buds.
• How food and science fit together
• VR, food, addiction, and eating disorders.
• Film on VR.

April 22

Lecture 12-1: Stelios Kiosses

Ethical Eating

• What is Ethics?
• What is food Ethics?
• The Ethics of Consumption
• Ethics Along the Food Supply
• Do animals have the right to a certain quality of life?
• Ethical dilemmas in choosing a healthy diet
• Is It Ethically Okay to Get Food Delivered during the pandemic of COVID-19?

Lecture 12-2: Beth Frates

Empowering Patients to Enjoy Healthful Eating Patterns

Knowing what is healthy and what foods are recommended for health is important. However, knowledge is not powerful to instill lasting change. In addition to information, people need empowerment, motivation, and self-efficacy. We will review a 5 Step Collaboration Cycle that we can use to counsel others and to coach our self to eat healthy foods.

April 29

Lecture 13-1: Neil Rippington

Chef Training and How to Become a Chef

The journey from chef-school to commis to celebrity. The session will also explore how chefs evolve and break new boundaries. How are culinary food trends developed? Who are the influencers and how has the technology and the media affected our relationship with food?

Lecture 13-2: Beth Frates

How Exercise Routines Impacts Food Choices

We will explore how exercise impacts the brain and how this might impact food choices. Some people feel hungrier when they exercise and others report they have fewer cravings for sweets.

May 6

Lecture 14: Chef Andreas Antona and Chef Georgianna Hiliadaki 

What Do Chefs Really Think about Health and Nutrition?

A panel discussion with all the instructors and guest speaker

May 13

Finals Week

Final Paper – Project Summary