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Dimensions Of The Meal Science Culture Business Art 2000 Edition at Meripustak

Dimensions Of The Meal Science Culture Business Art 2000 Edition

Books from same Author: Herbert L. Meiselman

Books from same Publisher: Aspen

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    • General Information  
    Author(s)Herbert L. Meiselman
    PublisherAspen
    ISBN9780834216419
    Pages344
    BindingHardback
    LanguageEnglish
    Publish YearFebruary 2000

    Description

    Aspen Dimensions Of The Meal Science Culture Business Art 2000 Edition by Herbert L. Meiselman

    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 : 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