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| 035 | _a(DLC) 99044079 | ||
| 035 | _a(OCoLC)43227547 | ||
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_aDLC _beng _erda _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX631. _bD49 2000 |
| 082 | 0 | _a641.013 | |
| 245 | 0 | 0 |
_aDimensions of the meal : _bthe science, culture, business, and art of eating / _ceditor, Herbert L. Meiselman. |
| 264 | 1 |
_aGaithersburg, Md. : _bAspen Publishers, Inc., _c2000. |
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| 300 |
_axiii, 344 pages : _billustrations ; _c26 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_tDefinitions of the Meal -- _tCultural Definitions of the Meal -- _tThe Psychology of the Meal -- _tNutritional Definitions of the Meal -- _tBiological Bases of the Meal -- _tPhysiological Controls of Single Meals (Eating Episodes) -- _tSensory Combinations in the Meal -- _tSensory-Specific Satiety and Variety in the Meal -- _tThe Meal and Culture -- _tSociability and Meals: Facilitation, Commensality, and Interaction -- _tThe Role of Flavor in the Meal and the Culture -- _tHoliday Meals: Rituals of Family Tradition -- _tThe Meal and Cuisine -- _tChinese Meals -- _tJapanese Meals -- _tNorth European Meals: Observations from Denmark, Finland, Norway, and Sweden -- _tBritish Meals and Food Choice -- _tDesigning and Producing Meals -- _tFood Service /Catering Restaurant and Institutional Perspectives of the Meal -- _tIntegrating Consumers, Developers, Designers, and Researchers into the Development and Optimization of Meals -- _tMeal Design: A Dialogue with Four Acclaimed Chefs -- _tThe Meal: an Integrative Summary. |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aGastronomy _9318299 |
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| 650 | 0 |
_aFood habits. _9318033 |
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| 700 | 1 |
_aMeiselman, Herbert L., _eeditor. _9234869 |
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_a.b10146593 _b23-07-21 _c27-10-15 |
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