Dimensions of the meal : the science, culture, business, and art of eating / editor, Herbert L. Meiselman.
Material type: TextPublisher: Gaithersburg, Md. : Aspen Publishers, Inc., 2000Description: xiii, 344 pages : illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 0834216418
- 9780834216419
- 641.013
- TX631. D49 2000
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.013 DIM (Browse shelf(Opens below)) | 1 | Available | A250402B |
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.
Machine converted from AACR2 source record.
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