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Dimensions of the meal : the science, culture, business, and art of eating / editor, Herbert L. Meiselman.

Contributor(s): Material type: TextTextPublisher: Gaithersburg, Md. : Aspen Publishers, Inc., 2000Description: xiii, 344 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0834216418
  • 9780834216419
Subject(s): DDC classification:
  • 641.013
LOC classification:
  • TX631. D49 2000
Contents:
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.
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Holdings
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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