Handbook of eating and drinking : interdisciplinary perspectives

著者

• Meiselman, Herbert L.

書誌事項

Handbook of eating and drinking : interdisciplinary perspectives

Herbert L. Meiselman, editor

（Springer reference）

Springer, c2020

• v. 2

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on "Eating" is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.

目次

The Origin and Evolution of Human-Centered Food Product Research A Swift Overview of Eating and Drinking Since Antiquity History of eating and drinking in the Ottoman Empire and Modern Turkey History of Spices Simplicity and Performance in Roman Agrarian Foods Food Intake and Physiological Regulation: The Means and the End Influence of Sensation and Liking on Eating and Drinking Biological basis and functional assessment of oral sensation The Psychology of Food Choice: Anticipation and Mental Simulation Development of food preferences Normal Eating Measuring Liking for Food and Drink Atmospheric Effects on Eating and Drinking: A Review Social Influences on Eating Satiety Disgust and Eating Behavior The Role of Ritual in Eating Emotions of Eating and Drinking Infant Appetite: From Cries to Cues and Responsive Feeding Eating in childhood Food Neophobia in Childhood Elderly eating Influence of French Cooking Globally Meals and Snacks in Southeast and East Asia Meals in Western Eating and Drinking Packaging of Food and Drink in Japan Consumer Research For Wine Australian Wine's Taste Evolution Wine trends in China Kosher and Halal: How They Affect Muslim and Jewish Dietary Practices Nutrition communication: from informing to behavioral change Sensory Responses in Nutrition and Energy Balance: Role of Texture, Taste, and Smell in Eating Behavior The Role of Eating Frequency and Snacking on Energy Intake and BMI The Influence of Portion Size on Eating and Drinking The Impact of Eating Rate on Energy Intake, Body Composition and Health Role of milk and dairy products in the development of obesity and cardiometabolic disease Eating, Drinking and Wellbeing Exercise and Diet Obesity and Socioeconomic Status Wine's Gradual Globalization Predicting Purchase and Consumption of New Products Organic Food Perceptions of Indian Millennials, and the Growth of the Indian Organic Food Industry Starches in Foods and Beverages Functional Foods and Dietary Supplements Functional Foods and Protein Supplementation Edible Insects An Overview of the Foodservice Industry Hospital food service An Overview of the Foodservice Consumer Feeding the US Military: The Development of Military Rations Influence of where you eat (context) on customers An Overview of the Ethics of Eating and Drinking Vegetarian Eating Veganism as a Food Ethic Fair Trade Foods Ethics of Healthy Eating Measuring meaning of food in life Global Trends in Obesity Dieting and Overeating The Neuroendocrinology of Anorexia Nervosa and Bulimia Nervosa Causes of Smell, Taste and Oral Somatosensory Disorders Affecting Eating and Drinking Eating and Drinking in Four Nordic Countries: Recent Changes Traditional and Modern Eating in Japan Cross-Cultural Testing of Dietary Restraint Attitudes to food and drink in Italy Eating and Drinking in Southern Africa Diet in Korea Cross-Cultural Studies in Wine Appreciation Measuring and Understanding Food and Drink Consumer-Value Designing food and drink experiences Why we know so little about the psychology of eating in humans Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities Human experience of eating and drinking: Perspectives on 50 years of measurement progress

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詳細情報

• NII書誌ID(NCID): BC03390544
• ISBN:
  • 9783030145033
• 出版国コード: sz
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cham
• ページ数/冊数: xxi p., p. 825-1647
• 大きさ: 25 cm
• 分類:
  • DC23 : 641.3
  • LCC : GT2855
• 件名:
  • LCSH : Food
  • LCSH : Food habits
• 親書誌ID:
  • BA81675324