On this episode, Ragnar speaks with Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. He has spoken at Harvard Medical School, authored books, and has just released his latest book, Culinary Psychology: Food Choices and the Mind-Body Connection. Tune in to explore how flavor, perception, and mindful eating shape our relationship with food, and discover the ways chefs and culinary experiences can influence wellbeing, behavior, and satisfaction on Episode 143: Understanding Culinary Psychology with Stelios Kiosses.
Tune in and LEARN:
- Food as a Full Human Experience: Discover how culinary psychology goes beyond nutrition, exploring how memory, culture, emotion, and environment shape what, and how, we eat.
- The Power of Design in Dining: Learn how chefs influence behavior through menu architecture, plating, portion perception, and sensory cues to create satisfying, health-conscious experiences without compromising indulgence.
- Mindful Eating and Modern Challenges: Explore how mindful eating can improve wellbeing, reduce overconsumption, and counter issues like decision paralysis and orthorexia.
Resources
“From a psychological perspective, social norms strongly influence what and how much we eat… Environment, portion size, menu design, branding, cultural and religious experiences…
When we understand eating at a multilayer level as perception, identity, and emotion, we can design healthier and more meaningful food experiences.”
Culinary Psychology: Food Choices and the Mind-Body Connection
In Stelios’s new book Culinary Psychology: Food Choices and the Mind-Body Connection, he dives into these topics and explores how food shapes mood, memory, identity and wellbeing. It is a truly fascinating read and we highly recommend it to our Worldchefs network. To learn more or purchase the book, click here.
Watch the episode:
Acknowledgments
Special thanks to Stelios for joining us.
World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.
