Woodhead Publishing Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The meal is a key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations in which they are consumed. Research on meals is also carried out in a wide range of fields, from product development, nutrition and marketing to sociology and medical research, but the different disciplines do not always benefit each others' expertise. This important collection brings together information on meals from many perspectives. Chapters consider how meals are defined and studied and how they can operate as a teaching device. Following sections discuss meals worldwide and meals in practice. Key Features: 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. Contents: Part 1 Introduction: Dimensions of the meal: a summary; Meals in science and practice: an overview and summary. Part 2 defining meals: definitions of the meal reconsidered: Meals: the social perspective; Foodservice perspective in institutions. Part 3 Studying meals: The study of Nordic meals: lessons learnt; Meals and gender; Institutional meals; Studying meals in the home and in the laboratory. Part 4 Eating together and eating alone: A table for one: the pain and pleasure of eating alone; The American family meal; The family meal in Europe; Gender perspectives on the solo diner as restaurant customer. Part 5 Teaching through meals: The family meal as a culturally relevant nutrition teaching aid; Culinary arts and meal science as an interdisciplinary university curriculum. Part 6 Meal Worldwide: The packaged military meal; French meals; Italian meals; Brazilian meals; Indian meals; Thai meals; Chinese meals; Australian meals. Part 7 Meals in practice/meals as art: Chefs designing flavour for meals; Creating concepts for meals: perspectives from research and from business practice. Part 8 Further perspectives on meals: Meals, behaviour and brain function; Designing meal environments for mindful eating ; Kosher and Halal meals; Revisiting British meals.