Kima Cargill, Ph.D.

Associate Professor

Specialty: Clinical, Existential and Psychoanalytic Psychology

Cargill, Kima

Contact information

Dept: Interdisciplinary Arts and Sciences
Room: WCG 308
Phone: 253-692-4544


  • Ph.D., Psychology, University of Texas, Austin, 2002.


I am a clinical psychologist who studies food, nutrition, and overeating. Existential and psychoanalytic psychology inform my teaching, scholarship, and clinical work.


My current work examines how overeating is partly influenced by living in an affluent culture focused on consuming. I view appetite as not only biological, or for food, but as a broader desire to consume (material goods, luxury experiences, food, medications, alcohol, etc.)


I teach:

  • TPSYCH 210: Abnormal Psychology
  • TPSYCH 212: Child Abnormal Psychology
  • TPSYCH 312: Mental Illness Across Cultures
  • TPSYCH 310: Controversies in Clinical Psychology
  • TPSYCH 404: Psychology of Food and Culture
  • TPSYCH 410: Existential Psychology
  • TPSYCH 416: Freud and His Critics

Selected Publications

  • Cargill, K. (2012). Psychology and Food Studies. In K. Albala (Ed.) Handbook of Food Studies. Routledge Press. New York.
  • Cargill, K. (2012). Food, consumption, and why cooking matters. In S. Stewart (Ed.) Food for Thought. Cape Breton University Press. Cape Breton, Nova Scotia, Canada.
  • Cargill, K. (2007). Desire, ritual, and cuisine: Celebrating food. Psychoanalytic Review, 94 (3), 315-332.
  • Cargill, K. (2007). The myth of the green fairy: Distilling the scientific truth about absinthe. Food, Culture, and Society, 11(1), 87-100.
  • Cargill, K. (2007). Teaching the psychology of food and culture. Teaching of Psychology, 34 (1), 41-45.


  • American Psychological Association
  • International Rescue Committee

Professional Service

  • I do volunteer work with refugees through the International Rescue Committee.