By H L Meiselman
Examine on nutrition is conducted in a variety of fields and those various disciplines don't constantly reap the benefits of every one others’ services. With contributions from a wide range of disciplines, this booklet brings jointly many views and strategies. The editors and members study how food are outlined, studied, and taught, sooner than happening to debate social consuming and consuming on my own, the effect of gender, and the diversities in domestic, eating place, and institutional settings. The assurance concludes with experiences of nutrition world wide and a dialogue of the views of cooks, product builders, and meal surroundings designers.
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Extra resources for Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
The Nordic study on meals (Kjærnes, 2002) presents a good cultural view of these four North European countries which have many cultural similarities and differences. If culture is so important in meals, then how is culture communicated through cooking meals. Elizabeth Rozin (2000) showed us how this works with an analysis of basic rules which apply to all cuisines. Cuisines are differentiated in three ways; (1) basic foods, (2) culinary techniques, and (3) flavor. Basic foods such as butter and olive oil, rice and potato, lamb and pork differentiate cuisines.
47). While acknowledging the environmental, psychological, and physiological factors, de Graaf addresses the nutritional issues, citing data from the USA and Europe. A number of authors in the book speak of three meals per day as a common or universal pattern of eating, but de Graaf presents US and Dutch data showing more widespread eating. Only half of US respondents report three meals per day, with close to 20% showing both 2 and 4. Similarly, a study of elderly people across Europe showed 3– 7 ‘eating occasions (including snacks)/day’.
20–30. de Castro, J. , Brewer, E. , Elmore, D. K. and Orozco, S. ’ Appetite, 15, 89–101. De Graff, C. (2000) ‘Nutritional definitions of the meal’. In: Meiselman, H. L. ) Dimensions of the Meal: The Science, Culture, Business and Art of Eating. , pp. 47–59. Douglas, M. (1975) Implicit Meanings. Essay in Anthropology. London: Routledge and Kegan Paul. Edwards, J. S. A. (2000) ‘Food service/catering restaurant and institutional perspectives of the meal’. In: Meiselman, H. L. ) Dimensions of the meal: The Science, Culture, Business and Art of Eating.