The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior--particularly purchasing behavior.

Dimensions of the Meal analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.

Contents

Part I: Definitions of the Meal
Cultural Definitions of the Meal
The Psychology of the Meal
Nutritional Definitions of the Meal

Part II: 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

Part III: 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

Part IV: 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

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ORDER NOW Dimensions of the Meal: The Science, Culture, Business, and Art of Eating by Herbert L. Meiselman 344 pages • $137.00 + shipping Texas residents please add 6.75 % sales tax