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Meals in science and practice: Interdisciplinary research and business applicationsEdited by H L Meiselman, formerly Natick Soldier Research Development and Engineering Center and Herb Meiselman Training and Consulting, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 171
- 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
- discusses the meal from various perspectives, including that of a chef, a product developer and a meal setting designer
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.
ISBN 1 84569 403 1
ISBN-13: 978 1 84569 403 6
March 2009
704 pages 234 x 156mm hardback
£180.00 / US$305.00 / €215.00
Usually dispatched within 24 hours
About the editor
Dr Herb Meiselman, formerly a Senior Research Scientist at the US Army Natick Soldier Systems Center, has held Visiting Professorships at Reading and Bournemouth Universities, UK, and at Örebro University, Sweden. He is the US editor of the journal Food Quality and Preference, and was a founding editor of Foodservice Technology and the Journal of Foodservice.
Titles which may also be of interest:
Open innovation in the food and beverage industry
Developing children’s food products
Consumer-driven innovation in food and personal care products
Contents
PART 1 INTRODUCTION
PART 2 DEFINING MEALS: DEFINITIONS OF THE MEAL RECONSIDERED
PART 3 STUDYING MEALS
PART 4 EATING TOGETHER AND EATING ALONE
PART 5 TEACHING THROUGH MEALS
PART 6 MEALS WORLDWIDE
PART 7 MEALS IN PRACTICE/MEALS AS ART
PART 8 FURTHER PERSPECTIVES ON MEALS
PART 1 INTRODUCTION
Dimensions of the meal: a summary
H L Meiselman, formerly Natick Soldier Research Development and Engineering Center and Herb Meiselman Training and Consulting, USA
- Introduction
- The challenge of interdisciplinary research on meals
- The psychological perspective
- The nutritional perspective
- The social perspective
- The historical perspective
- The biological perspective
- The cultural perspective
- The food service industry perspective
- References
Meals in science and practice: an overview and summary
H L Meiselman, formerly Natick Soldier Research Development and Engineering Center and Herb Meiselman Training and Consulting, USA
- Introduction
- Styles of meals: home, restaurant, institution
- Meal patterns: breakfast, lunch, dinner
- Snacking and grazing
- Gender
- Eating together/eating alone
- National meals
- Convenience meals
- Regional meals within countries
- Questions for further discussion and study
- References
PART 2 DEFINING MEALS: DEFINITIONS OF THE MEAL RECONSIDERED
Meals: the social perspective
J Mäkelä, National Consumer Research Centre, Finland
- Introduction
- Classic meal definitions
- Commensality and reciprocity of meals
- De-structuration and individualisation of meals
- New interpretations of sociability of meal preparation and eating
- Are we still going to eat meals together in the future?
- References
Foodservice perspective in institutions
P G Williams, University of Wollongong, Australia
- Introduction
- Types of meals in institutions
- Menus
- Nutritional standards for meals
- Food waste with institutional meals
- Timing of meals in institutions
- Methods of counting meals
- Future trends
- Sources of further information and advice
- References
PART 3 STUDYING MEALS
The study of Nordic meals: lessons learnt
U Kjaernes, L Holm and J Gronow, The National Institute for Consumer Research (SIFO), Norway, J Mäkelä, National Consumer Research Centre, Finland and M P Ekström, Örebro University, Sweden
- Introduction
- The debate on meals in contemporary Western societies
- Study design and methodology
- Daily patterns of eating: when and what?
- Hot or cold food?
- Social context: where and with whom?
- Social differences behind or in addition to national variations
- Implications of the approach
- References
Meals and gender
Ø Ueland, Nofima Food, Norway
- Introduction
- Historical perspective on the role of gender in meal contexts
- Gender and meals
- Conclusion
- Future trends
- References
Institutional meals
J S A Edwards and H J Hartwell, Bournemouth University, England
- Introduction
- Purpose of this chapter
- Expectations of institutional meals
- Contracting out
- Institutional meal production systems
- Institutional meal service systems
- Types of institutions and meals served
- Summary, conclusions and future trends
- Sources of further information and advice
- References
Studying meals in the home and in the laboratory
I Boutrolle, Danone Research and J Delarue, AgroParisTech, France
- Introduction: current practices for food testing
- How meal context may affect food preferences?
- Food testing under standardized or naturalistic tasting conditions
- Central location tests versus home use tests
- Improving food testing to enhance integration of eating/drinking situation variables?
- Future trends
- References
PART 4 EATING TOGETHER AND EATING ALONE
A table for one: the pain and pleasure of eating alone
P Pliner, University of Toronto Mississauga, Canada and R Bell, Natick Soldier Research Development and Engineering Center, USA
- Introduction
- How frequently do people eat alone, and is the frequency increasing?
- What do people think about eating alone?
- How do people feel about eating alone?
- How does eating alone affect amount consumed?
- When does the solitary eater eat more than the social eater?
- What are some of the correlates of solitary eating?
- Summary
- Dedication
- References
The American family meal
W A McIntosh, W Dean, C C Torres, J Anding, K S Kubena and R Nayga, Texas A&M University, USA
- Introduction
- A methodological note
- Historical background
- Current meal pattern in the US
- Impact of parental work and television on family meals
- Family rituals
- Family meal outcomes
- Foods found in American meals
- Future trends
- Sources of further information and advice
- References
The family meal in Europe
C Fjellström, Uppsala University, Sweden
- Introduction
- The existence of the family meal today
- Historical evidence
- Socialization
- Health
- Conclusion
- References
Gender perspectives on the solo diner as restaurant customer
I M Jonsson, Örebro University and M P Ekström, Örebro University, Sweden
- Eating in and eating out
- Restaurant meals for solo diners
- The essence of a restaurant meal from the perspective of the customer
- References
PART 5 TEACHING THROUGH MEALS
The family meal as a culturally relevant nutrition teaching aid
J Chrzan, University of Pennsylvania, USA
- Introduction
- Overview of the use of meal patterning in established nutrition education programs
- Youth meal patterns
- Case study: adapting meal pattern information to a high school nutrition education program
- Adapting meal lessons in nutritional educational programes to achieve eduxational goals
- Strengths and weaknesses of using meals as a means to teach healthy eating behaviors
- References
Culinary arts and meal science as an interdisciplinary university curriculum
I-B Gustafsson, Å Öström and J Annett, Örebro University, Sweden
- Introduction
- Philosophical underpinnings of the use of different forms of knowledge
- The five aspects meal model (FAMM)
- Types of meals
- The room
- The meeting
- The product
- Control management system
- Atmosphere
- Conclusion
- References
PART 6 MEALS WORLDWIDE
The packaged military meal
G Darsch and S Moody, Natick Soldier Research Development and Engineering Center, USA
- Preface and introduction
- Unique requirements and limitations of military rations
- Military meal developments of the 18th century
- Introduction of specialized and standardized rations in the 19th century
- Modernization of military meals in the 20th century
- Current research and development for military meals
- Summmary and conclusionsl
- References
French meals
C Grignon and C Grignon, Maison des Sciences de l’Homme Paris, France
- Introduction
- Description of the contemporary French pattern of meals
- Social genesis of the contemporary pattern of meals
- The future of the French pattern of meals
- Conclusion: a paradox
- Sources of further information and advice
- References
Italian meals
E Monteleone and C Dinnella, University of Florence, Italy
- Introduction
- Meal pattern
- The traditional structure of the main meal and its evolution
- Main meals and regional culinary traditions in Italy
- Beverages with meals
- Conclusions
- Acknowledgements
- References
Brazilian meals
R Deliza, Embrapa Food Technology and L Casotti, Federal University of Rio de Janeiro (UFRJ), Brazil
- Introduction
- Historical perspective
- Regional food
- Rice and beans and other combinations
- The day-to-day rhythm of meals in Brazil
- Conclusions: relationships surrounding food
- References
Indian meals
C T Sen, Chicago, USA
- Introduction
- Geography and agriculture
- Religion
- Nutritional values of the indian meal
- Description of indian meals
- Preparation of the meal
- Future trends
- References
Thai meals
S-A Seubsman and P Suttinan, Sukhothai Thammathirat Open University, Thailand,
J Dixon and C Banwell, Australian National University, Australia
- Introduction
- Background to Thailand’s culinary culture
- Basics of Thai meals
- The meal matrix: harmony and contrast
- Harmonious blend of the Thai meal
- Meal sequence
- Continuities in royal class meals
- Regional meals
- Thai meals and meal practices across the regions
- Trends in Thai eating behavior
- Future trends
- Sources of further information and advice
- References
Chinese meals
J A Klein, SOAS, UK
- Introduction
- Traditional Chinese meals
- Regions
- Social diversities and inequalities: the urban-rural divide
- Social diversities and inequalities: gender, generation and age
- Conclusion
- References
Australian meals
D Cox, CSIRO, Australia
- Introduction
- Sources of data on the Australian meal: nutrition surveys
- Definition of ‘a meal’
- Methods
- Food categorization
- Results and discussion
- Weekday meals
- Saturday meals
- Sunday meals
- Limitations of the data
- Conclusions
- Acknowledgements
- References
- Appendix
PART 7 MEALS IN PRACTICE/MEALS AS ART
Chefs designing flavour for meals
K Vetter, McCormick and Company, USA
- Introduction: the art and process of flavor design by chefs
- Elements of flavour
- Elements of the chef
- Inspiration and authenticity
- Considerations for menu flavour design
- Menu flavour design by segment
- Conclusions
- References
Creating concepts for meals: perspectives from research and from business practice
H R Moskowitz and M Reisner, Moskowitz Jacobs Inc., G Ishmael, Decision Analyst, Inc., USA
- Introduction: meals as collections of products versus meals in the experience economy
- Concepts as blueprints
- Ideation: the act of creating the raw materials for ideas, products and experiences
- Systematized ideation for experimental design (conjoint analysis)
- Testing full concepts: ConScreen, norms
- Experimental design of ideas: databases of what works
- Learning from a case history
- Interpreting the results: steps in the systematic analysis of results
- What goes together: does a light healthy meal differ from a healthy meal alternative? Creating optimal concepts using the database
- Future trends
- Databasing the mind and developing this database for meals
- Conclusions
- Reference
PART 8 FURTHER PERSPECTIVES ON MEALS
Meals, behaviour and brain function
R Kanarek and K D’Anci, Tufts University, USA
- Introduction
- Mood and cognition
- Nutrients, mood, and cognition
- Meal intake, cognition, and mood
- Conclusions
- References
Designing meal environments for “mindful eating”
J L Le Bel and R R Kenneally, Concordia University, Canada
- Introduction
- Today’s domestic foodscapes
- What makes a meal “a meal”?
- The architecture of domestic foodscapes
- Memories of childhood foodscapes
- Implications for designing meal environments
- Limitations and future trends
- References
Kosher and Halal meals
E Clay, Shared Journeys and G Marks, USA, M M Chaudry, Islamic Food and Nutrition Council of America, M Riaz, Texas A&M University, Huma Siddiqui, White Jasmine, LLC, and J M Regenstein, Cornell University, USA
Introduction. What is a good meal for Muslims and Jews following the food laws? A good meal makes one holy and whole. Obedience to G-d and the law makes one free. Kosher and halal food laws. Food meal preparation and sharing in Muslim and Jewish homes. Routine meal etiquette, worship and hospitality: washing, prayers, blessings. Special meals: the religious calendar, fasting schedules, special foods and guests.'Common' meals in Islam and 'special' meals in Judiasm. Variations in meals within Judaism and Islam. Meals occasion conflict and collaboration with outsiders. Meals in desperate circumstances, or among outsiders: the need for proficient knowledge and religious maturity. Meals by degree of religious observance and the perceptions of others. Glossary of key terms. References.
Revisiting British meals
D Marshall, University of Edinburgh Business School and C Pettinger, University of Plymouth, UK
- Introduction
- Revisiting the 'proper' British meal?
- Redifining the proper meal menu pluralism
- Time use and domestic dining
- British meal pattterns
- Conclusions
- Future trends
- Acknowledgements
- Sources of further information
- References