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Handbook of Eating and Drinking: Interdisciplinary Perspectives
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Handbook of Eating and Drinking: Interdisciplinary Perspectives (Books & other media combined)

£815.99
Pre-order for despatch on publication.

Synopsis

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.

BusinessBusiness & managementSales & marketingMedical & VeterinaryMedicine: general issuesPublic health & preventive medicinePhilosophy, Psychology & Social SciencesPsychologyThe self, ego, identity, personalityScience & MathematicsBiology, life sciencesBiochemistry Publisher: Springer Nature Switzerland AG Publication Date: 04/08/2020 ISBN-13: 9783030145057  Details: Type: Books & other media combined Format: Books
Availability: Pre-order for despatch on publication. Pre-Order

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, and product development. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. He retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium, the largest international sensory and consumer research meeting; he serves on the executive Committee of the Pangborn Symposia. Dr. Meiselman is the author of over 180 research papers and 4 books. He is currently editing a large volume on Emotion Measurement. He is the President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and on the Research Committee for the Culinary Institute of America, Hyde Park, New York.

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