Dimensions of the meal : the science, culture, business, and art of eating / editor: Herbert L. Meiselman.
Language: English Publisher: Gaithersburg, Md. Aspen Publishers, Inc, 2000Description: xiii, 344 p. ill. 26 cmISBN:- 0834216418
- 641 21
- Qca
- Qca:oe
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)