Meals in Science and Practice

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

Produk Detail:

  • Author : H L Meiselman
  • Publisher : Elsevier
  • Pages : 704 pages
  • ISBN : 1845695712
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMeals in Science and Practice

Meals in Science and Practice

Meals in Science and Practice
  • Author : H L Meiselman
  • Publisher : Elsevier
  • Release : 26 March 2009
GET THIS BOOKMeals in Science and Practice

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

The Practice of the Meal

The Practice of the Meal
  • Author : Benedetta Cappellini,David Marshall,Elizabeth Parsons
  • Publisher : Routledge
  • Release : 31 March 2016
GET THIS BOOKThe Practice of the Meal

Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various

Food Assistance and Nutrition Research Program, Final Report

Food Assistance and Nutrition Research Program, Final Report
  • Author : David Smallwood
  • Publisher : DIANE Publishing
  • Release : 01 April 2010
GET THIS BOOKFood Assistance and Nutrition Research Program, Final Report

Summarizes the Food Assist. and Nutrition Research Program (FANRP) activities and accomplishments in FY 2009, including newly awarded projects and recent pub. FANRP supports research on a wide range of policy-relevant food assistance and nutrition topics. The three perennial program themes are: (1) Program Outcomes and Economic Well-Being of Participants; (2) Program Access and Economic Determinants of Participation; and (3) Program Dynamics and Efficiency. The core food and nutrition assistance programs include the Supplemental Nutrition Assistance Program (SNAP; formerly the Food Stamp Program), the

Street Food around the World: An Encyclopedia of Food and Culture

Street Food around the World: An Encyclopedia of Food and Culture
  • Author : Bruce Kraig,Colleen Taylor Sen Ph.D.
  • Publisher : ABC-CLIO
  • Release : 09 September 2013
GET THIS BOOKStreet Food around the World: An Encyclopedia of Food and Culture

In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts