InSlim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.
"Another Weird Diet Book"
In this illuminating and groundbreaking new book, food psychologist Brian Wansink, a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab, shows why you may not realize how much you're eating, what you're eating, or why you're even eating at all.
"Highly recommended - changed my life"
Greg Engert on lambic, Brian Wansink on overeating, Maryann Tebben on sauces, Richard Wrangham on cooking.
Brian Wansink, author of Slim by Design, shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History. Carla Siedl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire, explains the role cooking played in the evolution of humans.