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Meals in science and practice : interdisciplinary research and business applications / edited by Herbert L. Meiselman.

Contributor(s):

Meiselman, Herbert L [editor.]

Material type: Text

TextSeries: Woodhead Publishing in food science, technology, and nutritionPublisher: Boca Raton, FL : Oxford : CRC Press ; Woodhead Pub., 2009Description: xxvi, 681 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1439801061
9781439801062
1845694031
9781845694036

Subject(s):

DDC classification:

641.3 22

LOC classification:

TX631

Contents:

Introduction -- Defining Meals: Definitions of the Meal Reconsidered -- Studying Meals -- Eating Together and Eating Alone -- Teaching Through Meals -- Meals Worldwide -- Meals in Practice /Meals as Art -- Further Perspectives on Meals.

Summary: "Research on meals is carried out in a wide range of fields and these different disciplines do not always benefit from each others' expertise. With contributions from a wide array of disciplines, this book brings together many perspectives and methods. The editors and contributors examine how meals are defined, studied, and taught, before going on to discuss social eating and eating alone, the influence of gender, and the differences in home, restaurant, and institutional settings. The coverage concludes with reviews of meals worldwide and a discussion of the perspectives of chefs, product developers, and meal setting designers."--Publisher's website.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.3 MEA (Browse shelf(Opens below))	1	Available		A476434B

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Previous	641.3 MCN Movable feasts : the history, science, and lore of food /	641.3 MCW Fundamentals of meal management /	641.3 MCW Food around the world : a cultural perspective /	641.3 MEA Meals in science and practice : interdisciplinary research and business applications /	641.3 MEN Hungry planet : what the world eats /	641.3 ONF On fasting and feasting /	641.3 OXF The meal : proceedings of the Oxford Symposium on Food and Cookery, 2001 /	Next

Includes bibliographical references and index.

"Research on meals is carried out in a wide range of fields and these different disciplines do not always benefit from each others' expertise. With contributions from a wide array of disciplines, this book brings together many perspectives and methods. The editors and contributors examine how meals are defined, studied, and taught, before going on to discuss social eating and eating alone, the influence of gender, and the differences in home, restaurant, and institutional settings. The coverage concludes with reviews of meals worldwide and a discussion of the perspectives of chefs, product developers, and meal setting designers."--Publisher's website.

Machine converted from AACR2 source record.

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