Meals in science and practice : interdisciplinary research and business applications

著者

書誌事項

Meals in science and practice : interdisciplinary research and business applications

edited by Herbert L. Meiselman

（Woodhead Publishing in food science, technology and nutrition）

Woodhead Pub. , CRC Press, 2009

  • : CRC Press
  • : Woodhead Pub.

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注記

Includes bibliographical references and index

内容説明・目次

巻冊次

: CRC Press ISBN 9781439801062

内容説明

Research on meals is carried out in a wide range of fields and these different disciplines do not always benefit from each others' expertise. With contributions from a wide array of disciplines, this book brings together many perspectives and methods. The editors and contributors examine how meals are defined, studied, and taught, before going on to discuss social eating and eating alone, the influence of gender, and the differences in home, restaurant, and institutional settings. The coverage concludes with reviews of meals worldwide and a discussion of the perspectives of chefs, product developers, and meal setting designers.

目次

Introduction. Defining Meals: Definitions of the Meal Reconsidered. Studying Meals. Eating Together and Eating Alone. Teaching Through Meals. Meals Worldwide. Meals in Practice/Meals as Art. Further Perspectives on Meals.
巻冊次

: Woodhead Pub. ISBN 9781845694036

内容説明

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 always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing.

目次

  • 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 Meals 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.

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