Handbook Of Eating And Drinking: Interdisciplinary Perspectives by Herbert L. MeiselmanHandbook Of Eating And Drinking: Interdisciplinary Perspectives by Herbert L. Meiselman

Handbook Of Eating And Drinking: Interdisciplinary Perspectives

byHerbert L. Meiselman

Hardcover | August 27, 2020

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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.

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, and product development. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. He retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psycholog...
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Title:Handbook Of Eating And Drinking: Interdisciplinary PerspectivesFormat:HardcoverProduct dimensions:1050 pages, 9.41 × 7.24 × 0.98 inShipping dimensions:9.41 × 7.24 × 0.98 inPublished:August 27, 2020Publisher:Springer NatureLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3030145034

ISBN - 13:9783030145033

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Table of Contents

A. Introduction and Background:

 

1.      An overview of eating.

2.      The history of eating research and analysis.

3.      The history of eating and religion

4.      Cultural differences in eating - East and West

 

B. The History of Eating

 

5.      Hunter-gatherers

6.      Eating in Ancient Civilizations - Egypt, Greece, Rome, etc

7.      Eating in the Middle ages

8.      Eating in the pre-industrial age

9.      Changes in eating with industrialization and growth of the middle class

10.  The Development of Restaurants

11.  Eating in the 20th century

12.  The history of ethical eating, including religion and eating.

 

C. The Biological Sciences

 

13.  The physiology of eating

14.  Eating centers in the brain - neural control of eating

15.  Hormonal control of eating

16.  Sensory control of eating

 

D. The Social Sciences

 

17.  The anthropology of eating

18.  The psychology of eating and food choice

19.  The sociology of eating

20.  The psychology of normal eating and disordered eating

21.  Eating under stress

22.  Disgust

23.  Eating as an Omnivore

 

E. The Developmental Perspective

 

24.  Eating in infancy

25.  Eating in childhood

26.  Adult eating

27.  Elderly eating

 

F. The Culinary Arts and Sciences

 

28.  Western culinary history - French and Russian service

29.  Training chefs and food service workers

30.  Learning what the customer wants

31.  Different styles of food preparation

32.  The influence of French cooking

33.  The influence of Chinese cooking

34.  Making prepared food healthier

35.  The history of menus in restaurants

36.  Ethnic food - what is it?

 

G. Nutrition and Health Sciences

 

37.  Basic principles of nutrition

38.  Healthy eating

39.  Unhealthy eating

40.  Dieting

41.  Obesity

42.  Malnutrition

43.  Wellness and Wellbeing

44.  Specific food constituents: Protein, Fat, Carbohydrates

 

H. Business, Marketing and Economic Sciences

 

45.  Selling food historically

46.  Selling food in the 21stcentury

47.  Globalization of food

 

I. Agriculture and Food Science

 

48.  The history of food science - historical trends

49.  The 21stcentury in food science

50.  GMO foods

Sustainable Agriculture

J. Food Service

 

51.  Traditional fine dining

52.  Fast food

53.  Cafeteria food service for businesses and schools

54.  Hospital food service

55.  Prepared food for the home

56.  Special occasion food service

57.  Street food world-wide

58.  The influence of where you eat (context) on customers.

 

K. The Ethics of Eating

 

59.  The omnivore

60.  Vegetarian eating - avoiding animals

61.  Vegan eating

62.  Avoiding GMOs

63.  Slow food

64.  Local food

65.  Environmental issues and sustainability in food and dining

66.  Fair trade foods

67.  The ethics of the obesity epidemic

68.  Measuring the meaning of food in life

 

L. Trends in Eating

 

69.  The role of eating in the global status of health

70.  The role of food and eating in the global economy

71.  The role of food and eating in global politics

72.  The role of food and eating in wellness

 

M. The Future of Eating

 

73.  Predicting eating in 2030 and beyond

74.  Predicting food service in 2030 and beyond

75.  Predicting agriculture in 2030 and beyond

76.  Predicting the economics of eating in 2030 and beyond

77.  Predicting healthy eating in 2030 and beyond

78.  Predicting ethical eating in 2030 and beyond