Dimensions Of The Meal: Science, Culture, Business, Art / Edition 1

Dimensions Of The Meal: Science, Culture, Business, Art / Edition 1

by Herbert L. Meiselman
     
 

ISBN-10: 0834216418

ISBN-13: 9780834216419

Pub. Date: 02/29/2000

Publisher: Springer US

This book addresses long-standing gaps in our understanding of meals. It analyzes the meal as a critical eating occasion from a multidiscipl inary standpoint. One level of complexity concerning the meal is encou ntered when considering what constitutes a meal in different cultures, countries, and even in different regions within the same country. Mea ls also have

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Overview

This book addresses long-standing gaps in our understanding of meals. It analyzes the meal as a critical eating occasion from a multidiscipl inary standpoint. One level of complexity concerning the meal is encou ntered when considering what constitutes a meal in different cultures, countries, and even in different regions within the same country. Mea ls also have many dimensions: physical, sociological, culinary, and bu siness. Chapters on single meals, holiday meals, rituals of family tra dition, and Chinese Meals discuss these dimensions and strive to expla in the role of the meal. Foremost experts from around the world have c ontributed chapters dealing with these various topics.

Product Details

ISBN-13:
9780834216419
Publisher:
Springer US
Publication date:
02/29/2000
Edition description:
2000
Pages:
344
Product dimensions:
7.01(w) x 10.00(h) x 0.03(d)

Table of 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. 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. Index

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