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

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The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior — particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.

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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 (
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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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