Dimensions of the Meal

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

ISBN: 9780834216419 | 0834216418
Cover: Hardcover
Copyright: 2/1/2000

Rent

(Recommended)

$136.98

Term

Due

Price

Semester

Dec 13

$144.19

Quarter

Aug 16

$136.98

Short Term

Jul 4

$129.77

*This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.
Buy Used

Usually Ships in 2-4 Business Days

$146.99
Buy New

Usually Ships in 3-5 Business Days

$197.00

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. This book 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.

Contributors

Acknowledgments

xiii

Introduction

(4)

Herbert L. Meiselman

PART I: DEFINITIONS OF THE MEAL

(56)

Cultural Definitions of the Meal

(12)

Johanna Makela

Introduction

(1)

Meal Format

(2)

Eating Pattern

(1)

Sociability of Meals

(5)

The Meal in Transformation

(4)

The Psychology of the Meal

(28)

Patricia Pliner

Paul Rozin

The Meal as a Food Intake Pattern

(3)

The Meal as a Natural Unit

(4)

Psychological Determinants of Meal Initiation, Termination, and Size

(10)

The Anomalies of Breakfast

(2)

Conclusions: The Meal as the Privileged Psychological or Physiological Unit

(8)

Nutritional Definitions of the Meal

(14)

Cees de Graaf

Meal Frequency in Different Countries

(3)

Distribution of Energy Intake across the Day

(1)

Contribution of Meals and Snacks to Total Daily Energy Intake

(1)

Macronutrient Composition of Meals and Snacks

(1)

Micronutrient Composition of Meals and Snacks

(1)

Breakfast

(1)

Variability in Meal Intake

(2)

Health Consequences of Different Meal Patterns

(1)

Discussion

(5)

PART II: BIOLOGICAL BASES OF THE MEAL

(56)

Physiological Controls of Single Meals (Eating Episodes)

(29)

Harry R. Kissileff

Objectives

(1)

Terminology and Basic Physiology

(5)

Organization and Approaches

(3)

Methods of Study

(2)

Descriptive Studies

(1)

Construct-Driven Studies and Their Problems

(5)

Mechanistic Studies and Mechanisms for Control of Eating Meals

(6)

Applications

(7)

Sensory Combinations in the Meal

(15)

Harry T. Lawless

Sense Modalities

(1)

Mixture Interactions

(3)

Sensory Adaptation

(1)

Release from Suppression

(3)

The Importance of Touch, Texture, Temperature, and Pain

101

(1)

Texture Contrast Theory

102

(2)

Meals as a Mechanism for Sensory Variety

104

(3)

Sensory-Specific Satiety and Variety in the Meal

107

(10)

Barbara J. Rolls

Sensory-Specific Satiety

107

(5)

Variety and Food Intake

112

(1)

Food Monotony and Intake

113

(2)

Conclusion

115

(2)

PART III: THE MEAL AND CULTURE

117

(44)

Sociability and Meals: Facilitation, Commensality, and Interaction

119

(15)

Jeffery Sobal

Introduction

119

(1)

Sociability and Meals

119

(2)

Facilitation

121

(1)

Commensality

122

(3)

Interaction

125

(2)

Conclusion

127

(7)

The Role of Flavor in the Meal and the Culture

134

(9)

Elisabeth Rozin

Holiday Meals: Rituals of Family Tradition

143

(18)

Lucy M. Long

Introduction

143

(1)

Foodways

144

(3)

Family as Folk Group and Tradition

147

(4)

Holidays and Rituals

151

(4)

The Politics of Family Holiday Meals

155

(2)

Conclusion

157

(4)

PART IV: THE MEAL AND CUISINE

161

(60)

Chinese Meals

163

(15)

Jacqueline M. Newman

Some Background

164

(1)

Impact on Eating Habits

164

(2)

Food Traditions Practiced at Meals

166

(1)

Regional Variations

166

(1)

Meal Patterns

167

(1)

Ordinary Breakfast Meals

168

(1)

Dim Sum

168

(1)

Usual Main Meals

169

(1)

Beverage Consumption

170

(1)

Banquet and Formal Family Meals

171

(1)

Festival Foods

171

(1)

Table Manners

172

(1)

Chopsticks and Other Table Implements

172

(1)

Chinese Meal Identifiers

173

(1)

Conclusion

173

(3)

Appendix 10--A: Sample Chinese Menus

176

(2)

Japanese Meals

178

(13)

Shigeru Otsuka

Introduction

178

(1)

Rice and Sushi

179

(1)

Fish: Sashimi and Tempura

180

(1)

Tofu and Other Soybean Products

181

(1)

Wheat and Noodles

182

(1)

Japanese Seasonings and Cooking

183

(2)

Dashi (Soup Stock)

185

(1)

Nabemono (Hot Pot Meals)

186

(1)

Modern Japanese Eating Patterns

186

(2)

Conclusion

188

(1)

Appendix 11--A: Menu of a Week at a Japanese Home

189

(2)

North European Meals: Observations from Denmark, Finland, Norway, and Sweden

191

(11)

Ritva Prattala

Introduction

191

(1)

Traditional Meal Patterns

192

(1)

Current Meals and Meal Patterns

193

(4)

Changes and Variation in Meal Patterns

197

(5)

British Meals and Food Choice

202

(19)

D.W. Marshall

Eating Patterns

204

(3)

Meal Formats and Structured Choices

207

(1)

Social Organization of Eating

208

(2)

Proper (Family) Meals

210

(1)

A Speculative Classification of British Meals

211

(5)

Discussion

216

(5)

PART V: DESIGNING AND PRODUCING MEALS

221

(114)

Food Service/Catering Restaurant and Institutional Perspectives of the Meal

223

(22)

John S.A. Edwards

Introduction

223

(1)

A Historical Perspective of the Meal

224

(1)

Meal Names and Times

225

(1)

The Eating Out Occasion

225

(1)

The Meal Provision

226

(2)

The Structure and Nature of the Catering Industry

228

(3)

Preparation of the Meal

231

(4)

Styles of Service for the Meal

235

(1)

The Male-Female Divide When Eating Out

236

(1)

Legal Considerations

236

(1)

Changes in Meal Patterns When Eating Out

237

(3)

Restaurant and Institutional Perspectives of the Meal---The Future

240

(5)

Integrating Consumers, Developers, Designers, and Researchers into the Development and Optimization of Meals

245

(25)

Howard R. Moskowitz

Introduction

245

(1)

The Traditional Approach

245

(1)

Today---Team Development

246

(1)

Part 1: Case History Illustrating How a Meal Product Is Created by Corporate Marketers and Developers

246

(15)

Part 2: Basic Research Foundations Underlying Applied Meal Development

261

(6)

General Discussion---Basic Research Issues in the World of Business Applications

267

(3)

Meal Design: A Dialogue with Four Acclaimed Chefs

270

(65)

J.M. Schafheitle

Introduction

270

(1)

Historical Perspective

270

(1)

Early Influences on Meal Design

271

(1)

Basic Principles Leading to Good Meal Design When Planning a Menu

272

(4)

Albert Roux, CMA, MCF

276

(10)

Shaun Hill

286

(7)

Anton Mosimann

293

(8)

Anton Edelmann

301

(7)

Conclusion

308

(3)

The Meal: An Integrative Summary

311

(1)

Herbert L. Meiselman

History of the Meal

311

(2)

Biology and Physiology of the Meal

313

(3)

The Psychology of the Meal

316

(1)

Culture and the Sociology of Meals

317

(6)

Meals in Different Cultures

323

(4)

Food Service/Catering of Meals

327

(1)

Product Development of Meals

328

(2)

Creative Meal Design

330

(5)

Index

335

Please wait while the item is added to your bag...

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Dimensions of the Meal

Summary

Table of Contents

Supplemental Materials