Förbättrade beskrivningar från 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.

Innehållsförteckning levererad av 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)