Handbook of Eating and Drinking

Table of Contents

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   Book Overview
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   Chapter 6 Simplicity and Performance in Roman Agrarian Foods
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   Chapter 9 History of Spices
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   Chapter 21 Influence of Sensation and Liking on Eating and Drinking
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   Chapter 22 Biological Basis and Functional Assessment of Oral Sensation
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   Chapter 24 Development of Food Preferences
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   Chapter 25 Normal Eating
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   Chapter 26 Measuring Liking for Food and Drink
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   Chapter 27 Social Influences on Eating
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    Chapter 30 Satiety
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    Chapter 31 Disgust and Eating Behavior
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    Chapter 33 Infant Appetite: From Cries to Cues and Responsive Feeding
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    Chapter 37 Eating in the Elderly
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    Chapter 46 Influence of French Cooking Globally
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    Chapter 65 An Overview of the Foodservice Industry
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    Chapter 74 Hospital Food Service
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    Chapter 76 Feeding the US Military: The Development of Military Rations
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    Chapter 79 Contextual Considerations in Experimental Food Research and Policy
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    Chapter 82 An Overview of the Ethics of Eating and Drinking
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    Chapter 85 Veganism as a Food Ethic
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    Chapter 90 Fair Trade Foods
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    Chapter 91 Ethics of Healthy Eating
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    Chapter 92 Measuring Meaning of Food in Life
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    Chapter 115 The Role of Eating Frequency and Snacking on Energy Intake and BMI
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    Chapter 116 A Swift Overview of Eating and Drinking Since Antiquity
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    Chapter 117 Sensory Responses in Nutrition and Energy Balance: Role of Texture, Taste, and Smell in Eating Behavior
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    Chapter 118 Designing Eating and Drinking Experiences
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    Chapter 119 Atmospheric Effects on Eating and Drinking: A Review
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    Chapter 120 The Impact of Eating Rate on Energy Intake, Body Composition, and Health
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    Chapter 121 Exercise and Diet
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    Chapter 122 Past, Present, and Future of the Food and Drink Final Market
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    Chapter 123 Edible Insects
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    Chapter 124 Meals and Snacks in Southeast and East Asia
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    Chapter 125 Meals in Western Eating and Drinking
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    Chapter 126 Eating and Drinking in Four Nordic Countries: Recent Changes
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    Chapter 127 Why We Know So Little About the Psychology of Eating in Humans
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    Chapter 128 Food Intake and Physiological Regulation: The Means and the End
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    Chapter 129 The Influence of Portion Size on Eating and Drinking
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    Chapter 131 Traditional and Modern Eating in Japan
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    Chapter 132 Starches in Foods and Beverages
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    Chapter 133 Public Health Nutrition Communication in the Netherlands: From Information Provision to Behavior Change
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    Chapter 134 Cross-Cultural Testing of Dietary Restraint
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    Chapter 135 Vegetarian Eating
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    Chapter 136 Dieting and Overeating
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    Chapter 137 Predicting Purchase and Consumption of New Products
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    Chapter 138 Attitudes to Food in Italy: Evidence from the Italian Taste Project
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    Chapter 150 Diet in Korea
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    Chapter 151 Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities
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    Chapter 152 Wine’s Gradual Globalization
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    Chapter 153 Functional Foods and Dietary Supplements
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    Chapter 154 History of Eating and Drinking in the Ottoman Empire and Modern Turkey
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    Chapter 155 The Role of Ritual in Eating
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    Chapter 157 Global Trends in Obesity
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    Chapter 158 Kosher and Halal: How They Affect Muslim and Jewish Dietary Practices
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    Chapter 159 Food Neophobia in Childhood
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    Chapter 161 The Origin and Evolution of Human-Centered Food Product Research
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    Chapter 162 Consumer Research For Wine
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    Chapter 163 The Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease
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    Chapter 164 Obesity and Socioeconomic Status
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    Chapter 165 Packaging of Food and Drink in Japan
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    Chapter 166 Wine Trends in China
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    Chapter 168 Cross-Cultural Studies in Wine Appreciation
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    Chapter 169 Australian Wine’s Taste Evolution
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    Chapter 170 The Psychology of Food Choice: Anticipation and Mental Simulation
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    Chapter 171 An Overview of the Foodservice Consumer
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    Chapter 172 Eating and Drinking in Childhood
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    Chapter 173 Human Experience of Eating and Drinking: Perspectives on 50 Years of Measurement Progress
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    Chapter 174 Eating, Drinking, and Well-Being
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    Chapter 175 Functional Foods and Protein Supplementation
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    Chapter 178 The Neuroendocrinology of Anorexia Nervosa and Bulimia Nervosa
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    Chapter 179 Eating and Drinking in Southern Africa
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    Chapter 180 Emotions of Eating and Drinking
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    Chapter 181 Organic Food Perceptions of Indian Millennials, and the Growth of the Indian Organic Food Industry
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    Chapter 182 Causes of Smell, Taste, and Oral Somatosensory Disorders Affecting Eating and Drinking