Kima Cargill is Associate Professor of Clinical Psychology in the Interdisciplinary Arts and Sciences Program at the University of Washington, Tacoma. Her research has been published in The Psychoanalytic Review, Psychoanalysis, Culture, and Society, and Food, Culture, and Society journals, and she has contributed to the Routledge International Handbook of Food Studies and Food for Thought. She has taught in Cuba, Mexico, Asia, and Africa. She teaches clinical psychology at the University of Washington, including a class on the Psychology of Food and Culture.

1. Introduction
2. The Rise of Consumer Culture
3. The Psychological Effects of Consumer Culture
4. Food, Money and Consumer Culture
5. How the Food Industry Uses Psychology to Trick Us (and Why We Let Them)
6. Sugar and Sweet
7. Hyperpalatable Foods, Hormones and Addiction
8. Binge Eating Disorder, the DSM, and Consumer Culture
9. The Bedfellows of Consumer Culture: Big Food and Big Pharma
10. The Regulation of Well-Being: FDA and the Nanny State
11. Conclusion
Bibliography
Index