Herbert L. Meiselman

Dimensions Of The Meal: Science, Culture, Business, Art

• Gebundenes Buch

Produktbeschreibung

The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1641-9
• 2000.
• Seitenzahl: 372
• Erscheinungstermin: 29. Februar 2000
• Englisch
• Abmessung: 260mm x 183mm x 26mm
• Gewicht: 874g
• ISBN-13: 9780834216419
• ISBN-10: 0834216418
• Artikelnr.: 21603937

Inhaltsangabe

Definitions Of The Meal. Cultural Definitions of the Meal. The Psychology
of the Meal. Nutritional Definitions of the Meal. BIOLOGICAL BASES OF THE
MEAL. Physiological Controls of Single Meals. Sensory Combinations in the
Meal. Sensory-Specific Satiety and Variety in the Meal. THE MEAL AND
CULTURE. Sociability and Meals: Facilitation, Commensality, and
Interaction. The Role of Flavor in the Meal and the Culture. Holiday Meals:
Rituals of Family Tradition. THE MEAL AND CUISINE. Chinese Meals. Japanese
Meals. North European Meals: Observations from Denmark, Finland, Norway,
and Sweden. British Meals and Food Choice. DESIGNING AND PRODUCING MEALS.
Food Service/Catering Restaurant and Institutional Perspectives of the
Meal. Integrating Consumers, Developers, Designers, and Researchers into
the Development and Optimization of Meals. Meal Design: A Dialogue with
Four Acclaimed Chefs. THE MEAL: AN INTEGRATIVE SUMMARY. Index