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The Kitchen Shrink
How the food we eat is the key to how we love. A FINANCIAL TIMES BOOK OF THE YEAR
Brief Description
A FINANCIAL TIMES BOOK OF THE YEAR Did you know that the food we eat says a lot about how we love? Psychologist Dr Andrea Oskis shows us how we connect with each other and how we can change our personal ‘recipes’ to have better relationships....
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The Kitchen Shrink
$2999
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From McDonald’s to ‘mum food’, this is Esther Perel meets Nigella Lawson - an eye-opening, fascinating and accessible deep dive into understanding how our stories of love, loss and attachment are connected to the food that we eat, and are written all over our plates.
From McDonald’s to ‘mum food’, this is Esther Perel meets Nigella Lawson - an eye-opening, fascinating and accessible deep dive into understanding how our stories of love, loss and attachment are connected to the food that we eat, and are written all over our plates.
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Description
A FINANCIAL TIMES BOOK OF THE YEAR
Did you know that the food we eat says a lot about how we love?
Psychologist Dr Andrea Oskis shows us how we connect with each other and how we can change our personal ‘recipes’ to have better relationships.
Along the way, she also reveals her own food story about love and loss. Inviting us into her therapy room with her patients, she tells us:
- The real reason why comfort food comforts
- Why dessert isn’t a good idea when you’re stressed
- Why you should never give a bottle of hot sauce to someone who has been rejected
Be prepared to never look at your plate in the same way again.
Book Details
INFORMATION
ISBN: 9781526679734
Publisher: Bloomsbury Publishing PLC
Format: Paperback / softback
Date Published: 12 March 2026
Country: United Kingdom
Imprint: Bloomsbury Publishing PLC
Audience: General / adult
DIMENSIONS
Spine width: 24.0mm
Width: 128.0mm
Height: 196.0mm
Weight: 215g
Pages: 304
About the Author
Andrea Oskis is a psychologist, a food writer and a professional cook. Her academic expertise is human relationships; how we connect, love and attach in couples and communities, and she has researched, taught and written about this for more than twenty years. Andrea is Greek Cypriot and so, perhaps not unsurprisingly, the kitchen has always had a natural pull. In 2018 she took an intensive course in classic cookery at Leiths School of Food and Wine. Andrea’s food writing has been published in Vittles, Pit Magazine and Gastronomica, The Journal for Food Studies. She is a member of the Guild of Food Writers. In 2022, Andrea was shortlisted for Moniack Mohr’s Emerging Writer of the Year and a Guild of Food Writers Award. In 2023, she won the MFK Fisher Last House Writing Contest. She is also a Fellow of the British Psychological Society.
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