Dimensions Of The Meal: Science, Culture, Business, Art Book

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 (Eating Episodes) * 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