Handbook of Eating and Drinking
Springer International Publishing
978-3-030-14503-3 (ISBN)
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 Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium, the largest international sensory and consumer research meeting; he serves on the executive Committee of the Pangborn Symposia. Dr. Meiselman is the author of over 180 research papers and 4 books. He is currently editing a large volume on Emotion Measurement. He is the President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and on the Research Committee for the Culinary Institute of America, Hyde Park, New York.
Introduction and Background
The History of Eating and Drinking
The Biological Sciences
The Social Sciences
The Developmental Perspective
The Culinary Arts and Sciences
Nutrition and Health Sciences
Business, Marketing and Economic Sciences
Agriculture and Food Science
Food Service
The Ethics of Eating
Pathologies of Eating and Drinking
Cross-cultural Differences in Eating and Drinking
Trends in Eating
The Future of Eating/Perspectives on Research
| Erscheint lt. Verlag | 22.5.2020 |
|---|---|
| Reihe/Serie | Handbook of Eating and Drinking |
| Zusatzinfo | XXI, 1647 p. 183 illus., 123 illus. in color. In 2 volumes, not available separately. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 3357 g |
| Themenwelt | Geisteswissenschaften ► Psychologie ► Sozialpsychologie |
| Medizin / Pharmazie ► Medizinische Fachgebiete ► Psychiatrie / Psychotherapie | |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Schlagworte | basic principles of nutrition • behavioral nutrition • chinese cuisine • cultural differences in eating • developmental aspects of eating • development of the restaurant industry • Eating Disorders • eating in ancient civilizations • ethical eating • food and eating in the elderly • French culinary culture • globalization of food • gmo foods • hormones and eating • physiology of eating • psychology of food choice • selling food • sustainable agriculture • the anthropology of eating |
| ISBN-10 | 3-030-14503-4 / 3030145034 |
| ISBN-13 | 978-3-030-14503-3 / 9783030145033 |
| Zustand | Neuware |
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