Handbook of Eating and Drinking
Description
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.
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Person
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. Dr. Meiselman retired as Senior Research Scientist at Natick Laboratories where he was the highestranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. Dr. Meiselman has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus. He edited a large volume on Emotion Measurement in 2016 (2nd edition expected 2021) and published an edited volume on Context: The Effects of Environment on Product Design and Evaluation in 2019. Dr. Meiselman is the author of over 190 research papers and 6 books. Dr. Meiselman has worked in a broad range of fields related to eating and drinking: basic academic research, food product development, institutional food service design and evaluation including hospitals and military, fine dining food service, health and wellness, culinary evaluation, and an historical approach to meals. He has served as President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and also served on the Research Committee for the Culinary Institute of America, Hyde Park, New York, and the food service program at Orebro University, Sweden. Dr. Meiselman has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; and Orebro University, Sweden; he is currently an Adjunct Visiting Professor at Charles Sturt University, Australia.
Content
The Origin and Evolution of Human-Centered Food Product Research
A Swift Overview of Eating and Drinking Since Antiquity
History of eating and drinking in the Ottoman Empire and Modern Turkey
History of Spices
Simplicity and Performance in Roman Agrarian Foods
Food Intake and Physiological Regulation: The Means and the End
Influence of Sensation and Liking on Eating and Drinking
Biological basis and functional assessment of oral sensation
The Psychology of Food Choice: Anticipation and Mental Simulation
Development of food preferences
Normal Eating
Measuring Liking for Food and Drink
Atmospheric Effects on Eating and Drinking: A Review
Social Influences on Eating
Satiety
Disgust and Eating Behavior
The Role of Ritual in Eating
Emotions of Eating and Drinking
Infant Appetite: From Cries to Cues and Responsive Feeding
Eating in childhood
Food Neophobia in Childhood
Elderly eating
Influence of French Cooking Globally
Meals and Snacks in Southeast and East Asia
Meals in Western Eating and Drinking
Packaging of Food and Drink in JapanConsumer Research For Wine
Australian Wine's Taste Evolution
Wine trends in China
Kosher and Halal: How They Affect Muslim and Jewish Dietary Practices
Nutrition communication: from informing to behavioral change
Sensory Responses in Nutrition and Energy Balance: Role of Texture, Taste, and Smell in Eating Behavior
The Role of Eating Frequency and Snacking on Energy Intake and BMI
The Influence of Portion Size on Eating and Drinking
The Impact of Eating Rate on Energy Intake, Body Composition and Health
Role of milk and dairy products in the development of obesity and cardiometabolic diseaseEating, Drinking and Wellbeing
Exercise and Diet
Obesity and Socioeconomic Status
Wine's Gradual Globalization
Predicting Purchase and Consumption of New Products
Organic Food Perceptions of Indian Millennials, and the Growth of the Indian Organic Food Industry
Starches in Foods and Beverages
Functional Foods and Dietary Supplements
Functional Foods and Protein Supplementation
Edible Insects
An Overview of the Foodservice Industry
Hospital food service
An Overview of the Foodservice Consumer
Feeding the US Military: The Development of Military Rations
Influence of where you eat (context) on customers
An Overview of the Ethics of Eating and Drinking
Vegetarian Eating
Veganism as a Food Ethic
Fair Trade Foods
Ethics of Healthy Eating
Measuring meaning of food in life
Global Trends in Obesity
Dieting and Overeating
The Neuroendocrinology of Anorexia Nervosa and Bulimia Nervosa
Causes of Smell, Taste and Oral Somatosensory Disorders Affecting Eating and Drinking
Eating and Drinking in Four Nordic Countries: Recent ChangesTraditional and Modern Eating in Japan
Cross-Cultural Testing of Dietary Restraint
Attitudes to food and drink in Italy
Eating and Drinking in Southern Africa
Diet in Korea
Cross-Cultural Studies in Wine Appreciation
Measuring and Understanding Food and Drink Consumer-Value
Designing food and drink experiences
Why we know so little about the psychology of eating in humans
Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities
Human experience of eating and drinking: Perspectives on 50 years of measurement progress