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Table of contents

  1. Paul Erdkamp, Wouter Ryckbosch, Peter Scholliers
  2. Jessica Fanzo, Rebecca McLaren
  3. Caterina Dinnella, Sara Spinelli, Erminio Monteleone
  4. Susan E. P. Bastian, Patrick G. Iland OAM
  5. Larry Lockshin, Armando Maria Corsi
  6. Wendy V. Parr, Heber Rodrigues
  7. Hendrik N. J. Schifferstein
  8. Dae Young Kwon
  9. Tatjana van Strien
  10. Christina Hartmann, Michael Siegrist
  11. Gerrie du Rand, Hennie Fisher
  12. Claire Sulmont-Rossé
  13. Arnold van Huis
  14. Herbert L. Meiselman
  15. Anne Barnhill, Nicole Civita
  16. Matthew M. Schubert, David R. Broom
  17. Nefratiri Weeks, Laura T. Raynolds
  18. Hyun Jung Lim, Hong Xue, Youfa Wang
  19. Paul Freedman
  20. Vinicius Andre do Rosario, Karen Walton
  21. Mari Niva, Johanna Mäkelä
  22. Gastón Ares, Leticia Vidal
  23. C. Peter Herman, Janet Polivy, Patricia Pliner
  24. Gregory Pavela, Tara Harman, Michelle I. Cardel, Alex Lee

About this book

Introduction

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.

Keywords

behavioral nutrition cultural differences in eating eating in ancient civilizations development of the restaurant industry ethical eating sustainable agriculture physiology of eating hormones and eating the anthropology of eating eating disorders psychology of food choice developmental aspects of eating food and eating in the elderly French culinary culture Chinese cuisine basic principles of nutrition selling food globalization of food GMO foods

Editors and affiliations

  • Herbert L. Meiselman
    • 1
  1. 1.Herb Meiselman Training and Consulting SRockportUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-75388-1
  • Copyright Information Springer Nature Switzerland AG 2020
  • Publisher Name Springer, Cham
  • eBook Packages Behavioral Science and Psychology Reference Module Humanities and Social Sciences
  • Online ISBN 978-3-319-75388-1