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Meals in Science and Practice - Interdisciplinary Research and Business Applications - Herbert L Meiselman (WP, 2009) pdf

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 							ISBN 978-1-84569-403-6
  
  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.
  
   Summarises key findings in dimensions of the meal
  
Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender
   Reviews the meaning of meals in different cultures
  
   						

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