DIET FOR THE MIND by Martha Clare Morris is
subtitled “The Latest Science on What to Eat to Prevent
Alzheimer’s and Cognitive Decline.” It is generally shelved with books about
the brain’s functioning rather than with cookbooks which, given its content, is
appropriate; however, I would have liked to have seen more pictures and at
least a few simpler recipes. Morris has
split the book into two parts, and the first, mind-healthy science, explains
cognitive decline and essential nutrients. She also lists foods for everyday (leafy
greens, vegetables, whole grains, and vegetable oils) and for every week (berries,
nuts, seafood, poultry, and beans).
Then, in Part II she describes a mind-healthy lifestyle and provides 80
recipes. Obviously healthy, but those
seemed to have at least seven ingredients and many involved more because of an
accompanying sauce. How can we make recipes simpler (for shopping and
for preparing) so as to more actively encourage changes in eating habits? 
That question is indirectly addressed in WHY YOU EAT
WHAT YOU EAT by Rachel Herz, a neuroscientist specializing in
perception and emotion who teaches at Brown University and Boston College. That text is filled with unusual facts,
details, and summaries of studies. I
have ordered a copy because I think our Psych classes will be surprised at and
fascinated by the findings that explore the “science behind our relationship
with food.” For example, did you know
that eating from a red plate generally results in eating less? Or that the more
often you eat a food (e.g., rice vs. potato), “the more appetite-appeasing you
believe it to be – and thinking makes it so.”
There’s an entire chapter titled “eye candy” which supports the Chinese
proverb that says, “you eat first with your eyes, then with your nose and then
with your mouth” and talks about how art and color influence taste and
perception. Other chapters deal with “the sound and the feeling” (with
experiments you can try yourself) and “comfort food.” Herz’s text is, unfortunately, a bit too
jammed with numerous tasty tidbits at times – kind of like the puns in that
sentence - overwhelming the reader with information, although there is much useful
self-help type, too. In WHY YOU
EAT WHAT YOU EAT, Herz herself points out that “globally, more people
die today from obesity-related illnesses than from starvation” and it seems
critical to learn all we can about how food impacts our mood and behavior as
well as how our senses and our surroundings (labels, packaging, etc.) relate to
our motivation to eat. One last tip:
artichokes (containing cynarin) make other foods taste sweeter so blend them
with the often more bitter leafy greens recommended by Harris for a tastier,
healthier salad. Enjoy!
