Dimensions of the meal : the science, culture, business, and art of eating /
Dimensions of the meal : the science, culture, business, and art of eating /
editor, Herbert L. Meiselman.
- xiii, 344 pages : illustrations ; 26 cm
Includes bibliographical references and index.
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 (Eating Episodes) -- 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.
0834216418 9780834216419
99044079
Gastronomy
Food habits.
TX631. / D49 2000
641.013
Includes bibliographical references and index.
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 (Eating Episodes) -- 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.
0834216418 9780834216419
99044079
Gastronomy
Food habits.
TX631. / D49 2000
641.013