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Dimensions of the meal : the science, culture, business, and art of eating / editor: Herbert L. Meiselman.

Contributor(s): Language: English Publisher: Gaithersburg, Md. Aspen Publishers, Inc, 2000Description: xiii, 344 p. ill. 26 cmISBN:
  • 0834216418
Subject(s): DDC classification:
  • 641 21
Other classification:
  • Qca
  • Qca:oe
Holdings
Item type Current library Shelving location Call number Status Barcode
Book Biblioteket HKR Biblioteket 641 Dimensions Available 11156000145817
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Table of contents provided by Syndetics

  • Contributors (p. xi)
  • Acknowledgments (p. xiii)
  • Introduction (p. 1)
  • Part I Definitions of the Meal (p. 5)
  • Chapter 1 Cultural Definitions of the Meal (p. 7)
  • Introduction (p. 7)
  • Meal Format (p. 7)
  • Eating Pattern (p. 9)
  • Sociability of Meals (p. 10)
  • The Meal in Transformation (p. 15)
  • Chapter 2 The Psychology of the Meal (p. 19)
  • The Meal as a Food Intake Pattern (p. 20)
  • The Meal as a Natural Unit (p. 23)
  • Psychological Determinants of Meal Initiation, Termination, and Size (p. 27)
  • The Anomalies of Breakfast (p. 37)
  • Conclusions: The Meal as the Privileged Psychological or Physiological Unit (p. 39)
  • Chapter 3 Nutritional Definitions of the Meal (p. 47)
  • Meal Frequency in Different Countries (p. 47)
  • Distribution of Energy Intake across the Day (p. 50)
  • Contribution of Meals and Snacks to Total Daily Energy Intake (p. 51)
  • Macronutrient Composition of Meals and Snacks (p. 52)
  • Micronutrient Composition of Meals and Snacks (p. 53)
  • Breakfast (p. 54)
  • Variability in Meal Intake (p. 54)
  • Health Consequences of Different Meal Patterns (p. 56)
  • Discussion (p. 56)
  • Part II Biological Bases of the Meal (p. 61)
  • Chapter 4 Physiological Controls of Single Meals (Eating Episodes) (p. 63)
  • Objectives (p. 63)
  • Terminology and Basic Physiology (p. 63)
  • Organization and Approaches (p. 68)
  • Methods of Study (p. 71)
  • Descriptive Studies (p. 73)
  • Construct-Driven Studies and Their Problems (p. 74)
  • Mechanistic Studies and Mechanisms for Control of Eating Meals (p. 79)
  • Applications (p. 85)
  • Chapter 5 Sensory Combinations in the Meal (p. 92)
  • Sense Modalities (p. 93)
  • Mixture Interactions (p. 94)
  • Sensory Adaptation (p. 97)
  • Release from Suppression (p. 98)
  • The Importance of Touch, Texture, Temperature, and Pain (p. 101)
  • Texture Contrast Theory (p. 102)
  • Meals as a Mechanism for Sensory Variety (p. 104)
  • Chapter 6 Sensory-Specific Satiety and Variety in the Meal (p. 107)
  • Sensory-Specific Satiety (p. 107)
  • Variety and Food Intake (p. 112)
  • Food Monotony and Intake (p. 113)
  • Conclusion (p. 115)
  • Part III The Meal and Culture (p. 117)
  • Chapter 7 Sociability and Meals: Facilitation, Commensality, and Interaction (p. 119)
  • Introduction (p. 119)
  • Sociability and Meals (p. 119)
  • Facilitation (p. 121)
  • Commensality (p. 122)
  • Interaction (p. 125)
  • Conclusion (p. 127)
  • Chapter 8 The Role of Flavor in the Meal and the Culture (p. 134)
  • Chapter 9 Holiday Meals: Rituals of Family Tradition (p. 143)
  • Introduction (p. 143)
  • Foodways (p. 144)
  • Family as Folk Group and Tradition (p. 147)
  • Holidays and Rituals (p. 151)
  • The Politics of Family Holiday Meals (p. 155)
  • Conclusion (p. 157)
  • Part IV The Meal and Cuisine (p. 161)
  • Chapter 10 Chinese Meals (p. 163)
  • Some Background (p. 164)
  • Impact on Eating Habits (p. 164)
  • Food Traditions Practiced at Meals (p. 166)
  • Regional Variations (p. 166)
  • Meal Patterns (p. 167)
  • Ordinary Breakfast Meals (p. 168)
  • Dim Sum (p. 168)
  • Usual Main Meals (p. 169)
  • Beverage Consumption (p. 170)
  • Banquet and Formal Family Meals (p. 171)
  • Festival Foods (p. 171)
  • Table Manners (p. 172)
  • Chopsticks and Other Table Implements (p. 172)
  • Chinese Meal Identifiers (p. 173)
  • Conclusion (p. 173)
  • Appendix 10-A Sample Chinese Menus (p. 176)
  • Chapter 11 Japanese Meals (p. 178)
  • Introduction (p. 178)
  • Rice and Sushi (p. 179)
  • Fish: Sashimi and Tempura (p. 180)
  • Tofu and Other Soybean Products (p. 181)
  • Wheat and Noodles (p. 182)
  • Japanese Seasonings and Cooking (p. 183)
  • Dashi (Soup Stock) (p. 185)
  • Nabemono (Hot Pot Meals) (p. 186)
  • Modern Japanese Eating Patterns (p. 186)
  • Conclusion (p. 188)
  • Appendix 11-A Menu of a Week at a Japanese Home (p. 189)
  • Chapter 12 North European Meals: Observations from Denmark, Finland, Norway, and Sweden (p. 191)
  • Introduction (p. 191)
  • Traditional Meal Patterns (p. 192)
  • Current Meals and Meal Patterns (p. 193)
  • Changes and Variation in Meal Patterns (p. 197)
  • Chapter 13 British Meals and Food Choice (p. 202)
  • Eating Patterns (p. 204)
  • Meal Formats and Structured Choices (p. 207)
  • Social Organization of Eating (p. 208)
  • Proper (Family) Meals (p. 210)
  • A Speculative Classification of British Meals (p. 211)
  • Discussion (p. 216)
  • Part V Designing and Producing Meals (p. 221)
  • Chapter 14 Food Service/Catering Restaurant and Institutional Perspectives of the Meal (p. 223)
  • Introduction (p. 223)
  • A Historical Perspective of the Meal (p. 224)
  • Meal Names and Times (p. 225)
  • The Eating Out Occasion (p. 225)
  • The Meal Provision (p. 226)
  • The Structure and Nature of the Catering Industry (p. 228)
  • Preparation of the Meal (p. 231)
  • Styles of Service for the Meal (p. 235)
  • The Male-Female Divide When Eating Out (p. 236)
  • Legal Considerations (p. 236)
  • Changes in Meal Patterns When Eating Out (p. 237)
  • Restaurant and Institutional Perspectives of the Meal--The Future (p. 240)
  • Chapter 15 Integrating Consumers, Developers, Designers, and Researchers into the Development and Optimization of Meals (p. 245)
  • Introduction (p. 245)
  • The Traditional Approach (p. 245)
  • Today--Team Development (p. 246)
  • Part 1 Case History Illustrating How a Meal Product Is Created by Corporate Marketers and Developers (p. 246)
  • Part 2 Basic Research Foundations Underlying Applied Meal Development (p. 261)
  • General Discussion--Basic Research Issues in the World of Business Applications (p. 267)
  • Chapter 16 Meal Design: A Dialogue with Four Acclaimed Chefs (p. 270)
  • Introduction (p. 270)
  • Historical Perspective (p. 270)
  • Early Influences on Meal Design (p. 271)
  • Basic Principles Leading to Good Meal Design When Planning a Menu (p. 272)
  • Albert Roux, CMA, MCF (p. 276)
  • Shaun Hill (p. 286)
  • Anton Mosimann (p. 293)
  • Anton Edelmann (p. 301)
  • Conclusion (p. 308)
  • The Meal: An Integrative Summary (p. 311)
  • History of the Meal (p. 311)
  • Biology and Physiology of the Meal (p. 313)
  • The Psychology of the Meal (p. 316)
  • Culture and the Sociology of Meals (p. 317)
  • Meals in Different Cultures (p. 323)
  • Food Service/Catering of Meals (p. 327)
  • Product Development of Meals (p. 328)
  • Creative Meal Design (p. 330)
  • Index (p. 335)