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

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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.

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Editorial Reviews

Sixteen contributions explore a range of questions about the biological, psychological, cultural, and business aspects of human meals. The chapters are organized into sections on cultural and nutritional definitions of the meal, sensory and physiological controls of meals, social aspects of meal interaction, differences among cuisines, and the design and production of meals in business establishments. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780834216419
  • Publisher: Springer US
  • Publication date: 2/29/2000
  • Edition description: 2000
  • Edition number: 1
  • Pages: 344
  • Product dimensions: 10.00 (w) x 7.00 (h) x 0.81 (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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