NOT JUST ABOUT FOOD

An up-to-date introduction to eating disorders.

Defining the range of disordered behaviors, identifying psychosocial causes and adverse results, and showing a recent increase in diagnoses, the authors cast a wide net. Framing eating in biological terms and noting particular dishes’ emotional significance in our cultures and families, the authors largely ignore food’s sensory pleasures. In sober but clear language, they briefly cover the Western history of such disorders and detail the variability of symptoms and types, going beyond anorexia and bulimia to more recent diagnoses, such as diabulimia and orthorexia. Genetic and other contributing biological factors (including mental health stresses of the Covid-19 pandemic) are also discussed. One chapter stresses that, contrary to popular belief, eating disorders are not restricted to people of certain genders, races, or socio-economic levels and that sports like gymnastics may trigger disorders. The section entitled “Eating Disorders and Marginalized Populations” explores communities often overlooked by the medical community; unfortunately the discussion of people of color leaves out Asian Americans and Pacific Islanders, and exploration of LGBTQ+ individuals’ experiences doesn’t mention transgender people. One chapter details the dangerous impact on the body, but coverage of treatment options—including helplines and the recovery process—ends the book on a positive note. Despite its impressive scope, the book primarily focuses on individuals, neglecting systemic factors such as food processing and marketing.

Clear, evidence-based information make this a reliable, if incomplete, resource.