TY  - BOOK
AU  - Meiselman,Herbert L.
TI  - Dimensions of the meal: the science, culture, business, and art of eating 
SN  - 0834216418
AV  - TX631. D49 2000
U1  - 641.013 
PY  - 2000///
CY  - Gaithersburg, Md.
PB  - Aspen Publishers, Inc.
KW  - Gastronomy
KW  - Food habits
N1  - 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
ER  -