Handbook of Eating and Drinking: Interdisciplinary Perspectives

ISBN-13: 9783030145033 / Angielski / Twarda / 2020 / 1647 str.

Herbert L. Meiselman

Spis treści

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 Japan

Consumer 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 disease

Eating, 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 Changes

Traditional 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

O autorze

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.