Handbook of Eating and Drinking
Description
Eating and drinking, 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 and Drinking" is the first multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating and drinking, and the factors that eating and drinking impact. The purpose of this book is to familiarize readers with the areas of relevant research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, social science, nutrition, medicine, and food science, as well as the important non-science areas (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 and drinking.
The first edition of the Handbook was the first attempt to treat eating and drinking in an interdisciplinary way. The only way to understand and solve the complex problems of food and eating is to approach problems considering the many different disciplines that deal with eating and drinking. The 2 nd edition of the Handbook will continue this process, bringing more information into the Handbook.
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Person
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food and other consumer products. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He 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. Dr. Meiselman is the author of over 220 research papers and 8 edited books, including two books on meals, Dimensions of the Meal (2000) and Meals in Science and Practice (2009), a large volume on Emotion Measurement (2016; 2 nd edition 2021), Meat and Meat Replacements (2022), and the major reference work Handbook of Eating and Drinking (2020, 2 nd edition 2026). Dr. Meiselman has worked in a broad range of fields in sensory and consumer science: basic research, commercial product development (food, wellness supplements, clothing), institutional food service design and evaluation, fine dining food service, health and wellness. 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. He has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; Orebro University, Sweden; and Charles Sturt University, Australia. Dr. Meiselman has taught beginning and advanced courses on Sensory and Consumer Science globally, in North and South America, Europe, Asia, Middle East, Africa, Australia and New Zealand.
Content
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.