Meiselman Meals in Science and Practice

Interdisciplinary Research and Business Applications
1. Auflage 2009
ISBN: 978-1-84569-571-2
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 704 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures

Autoren/Hrsg.

Meiselman, H L

Leseproben

Contributor contact details
Editor and Chapters 1 and 2 Herbert L. Meiselman, [e-mail], [e-mail],     Herb Meiselman Training and Consulting Services, Rockport, MA 01966, USA Chapter 3 Dr Johanna Mäkelä, [e-mail],     National Consumer Research Centre, PO Box 3, 00531 Helsinki, Finland Chapter 4 Associate Professor Peter G. Williams, [e-mail],     Smart Foods Centre, School of Health Sciences, University of Wollongong, Wollongong NSW, Australia 2522 Chapter 5 Dr Unni Kjærnes*, [e-mail],     The National Institute for Consumer Research (SIFO), PO Box 4682, Nydalen N-0405, Oslo, Norway Professor Lotte Holm, [e-mail],     Department of Human Nutrition, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark Professor Jukka Gronow, [e-mail],     Department of Sociology, Uppsala University, P.O. Box 624, SE – 75126 Uppsala, Sweden Johanna Mäkelä, [e-mail],     National Consumer Research Centre, PO Box 3, 00531 Helsinki, Finland Associate Professor Marianne Pipping Ekström,     Department of Culinary Arts and Meal Science, Örebro University, Sörälgsvägen 2, SE-712 60 Grythyttan, Sweden Chapter 6 Dr Øydis Ueland, [e-mail],     Nofima Food, Osloveien 1, 1430 Ås, Norway Chapter 7 Professor John S.A. Edwards* and , DrHeather J. Hartwell, [e-mail], [e-mail],     Foodservice and Applied Nutrition Research Group, School of Services Management, Bournemouth University, Poole, Dorset, BH12 5BB, UK Chapter 8 Dr Isabelle Boutrolle*, [e-mail],     Danone Research, Consumer Science, Route Départementale 128, 91 767 Palaiseau, France Dr Julien Delarue, [e-mail],     AgroParisTech, Laboratoire de Perception Sensorielle et Sensométrie, 1 avenue des Olympiades, 91 744 Massy, France Chapter 9 Professor Patricia Pliner*, [e-mail],     Department of Psychology, University of Toronto Mississauga, 3359 Mississauga Rd, Mississauga, ON L5L 1C6, Canada Rick Bell (deceased) ,     Natick Army Soldier Center, Kansas Street, Natick, MA, 01760-5020, USA Chapter 10 Professor W. Alex McIntosh*, [e-mail],     Department of Sociology, 4351 TAMU, Texas A&M University, College Station, TX 77843-4351, USA Dr Wesley Dean, [e-mail],     Department of Sociology, 4351 TAMU, Texas A&M University, College Station, TX 77843-4351, USA Professor Cruz C. Torres,     Department of Recreation, Park and Tourism Sciences, 2261 TAMU, Texas A&M University, College Station, TX 77843-2261, USA Professor Jenna Anding,     Department of Nutrition and Food Sciences, 2471 TAMU, Texas A&M University, College Station TX 77843-2471, USA Professor Karen S. Kubena,     College of ArgiLife, 2402 TAMU, Texas A&M University, College Station, TX 77843-2402, USA Professor Rodolfo Nayga, [e-mail],     Department of Agricultural Economics, 2124 TAMU, Texas A&M University, College Station, TX 77843-2124 Chapter 11 Professor Christina Fjellström, [e-mail],     Department of Food, Nutrition and Dietetics, Box 560, Uppsala University, Husargatan 3, SE-753 09 Uppsala, Sweden Chapter 12 Dr Inger M. Jonsson* and , Associate ProfessorMarianne Pipping Ekström, [e-mail],     Department of Culinary Arts and Meal Science, Örebro University, Sörälgsvägen 2, SE-712 60 Grythyttan, Sweden Chapter 13 Dr Janet Chrzan, [e-mail],     Department of Anthropology, University of Pennsylvania, Philadelphia, 323 Museum, 33rd and Spruce Streets, Pennsylvania, PA 19104, USA Chapter 14 Professor Inga-Britt Gustafsson*, , Associate ProfessorÅsa Öström and , Guest ProfessorJudith Annett, [e-mail],     School of Hospitality Culinary Arts and Meal Science, Örebro University, Sörälgsvägen 2, SE-712 60 Grythyttan, Sweden Chapter 15 Gerald Darsch* and Stephen Moody, [e-mail], [e-mail],     Natick Army Soldier Center, Development & Engineering Center, Kansas Street, Natick, MA 01760-5020, USA Chapter 16 Claude Grignon* and Christiane Grignon, [e-mail],     Maison des Sciences de l’Homme Paris, 6 rue Vulpian, F-75013 Paris, France Chapter 17 Associate Professor Erminio Monteleone* and , DrCaterina Dinnella, [e-mail],     Dipartimento di Biotecnologie Agrarie, University of Florence, Via Donizetti, 6, 52144 Firenze, Italy Chapter 18 Dr Rosires Deliza*, [e-mail],     Embrapa Food Technology, Sensory and Instrumental Evaluation Lab, Av. das Américas, 29501, 23.020-470 Rio de Janeiro–RJ, Brazil Dr Letícia Casotti,     Coppead Business School, Federal University of Rio de Janeiro (UFRJ), Caixa Postal 68514, 21.945-970 Rio de Janeiro–RJ, Brazil Chapter 19 Dr Colleen Taylor Sen, [e-mail],     2557 West Farwell Avenue, Chicago, Il 60645, USA Chapter 20 Associate Professor Sam-ang Seubsman* and P. Suttinan, [e-mail],     Room 101, Tresorn Building, Sukhothai Thammathirat Open University (STOU), Bangpood, Pakkret, Nonthaburi, Bangkok, Thailand 11120 Dr Jane Dixon and , DrCathy Banwell,     Australian National University, Australia Chapter 21 Dr J.A. Klein, [e-mail],     Department of Anthropology and Sociology, School of Oriental and African Studies (SOAS), University of London, Thornhaugh Street, Russell Square, London WC1H 0XG, UK Chapter 22 Dr David N. Cox, [e-mail],     CSIRO Human Nutrition, PO Box 10041, Adelaide BC, SA 5000, Australia Chapter 23 Executive Chef / Manager. Kevan Vetter, [e-mail],     Culinary Product Development, McCormick and Company, 204 Wight Avenue, Hunt...