Meals in science and practice : interdisciplinary research and business applications /
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not alwa...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge, England ; Boca Raton, Florida :
Woodhead Publishing : CRC Press,
2009.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Part 1 Introduction: Dimensions of the meal: a summary-- Meals in science and practice: an overview and summary. Part 2 defining meals: definitions of the meal reconsidered: Meals: the social perspective-- Foodservice perspective in institutions. Part 3 Studying meals: The study of Nordic meals: lessons learnt-- Meals and gender-- Institutional meals-- Studying meals in the home and in the laboratory. Part 4 Eating together and eating alone: A table for one: the pain and pleasure of eating alone-- The American family meal-- The family meal in Europe-- Gender perspectives on the solo diner as restaurant customer. Part 5 Teaching through meals: The family meal as a culturally relevant nutrition teaching aid-- Culinary arts and meal science as an interdisciplinary university curriculum. Part 6 Meal Worldwide: The packaged military meal-- French meals-- Italian meals-- Brazilian meals-- Indian meals-- Thai meals-- Chinese meals-- Australian meals. Part 7 Meals in practice/meals as art: Chefs designing flavour for meals-- Creating concepts for meals: perspectives from research and from business practice. Part 8 Further perspectives on meals: Meals, behaviour and brain function-- Designing meal environments for mindful eating-- Kosher and Halal meals-- Revisiting British meals.
