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Neurosciences et thérapie culinaire

Neurosciences et thérapie culinaire

Amelia Rizzo / Erica Restuccia / Giulia Marafioti

66,79 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Psicología
ISBN:
9786209677717
66,79 €
IVA incluido
Disponible

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Ce livre analyse le rôle de la cuisine en tant qu’activité complexe impliquant des processus cognitifs, émotionnels et sociaux. Les preuves neuroscientifiques montrent que la cuisine n’est pas seulement un acte fonctionnel, mais un exercice qui stimule la neuroplasticité et les fonctions exécutives, favorisant le bien-être psychologique et la réadaptation. Les applications cliniques et psychosociales de la 'thérapie par la cuisine' sont illustrées : de la rééducation nutritionnelle à la réduction des handicaps psychiatriques, en passant par l’évaluation neuropsychologique chez les enfants. Le texte aborde également la dimension socioculturelle de l’alimentation en tant que vecteur d’identité et d’inclusion, en soulignant comment la pratique culinaire peut devenir un outil de connexion interculturelle et d’amélioration des compétences relationnelles.

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