Handbook of Eating and Drinking

1. A Swift Overview of Eating and Drinking Since Antiquity

   • Paul Erdkamp, Wouter Ryckbosch, Peter Scholliers

2. An Overview of the Ethics of Eating and Drinking

   • Jessica Fanzo, Rebecca McLaren

3. An Overview of the Foodservice Consumer

   • John S. A. Edwards

4. An Overview of the Foodservice Industry

   • John S. A. Edwards

5. Atmospheric Effects on Eating and Drinking: A Review

   • Charles Spence

6. Attitudes to Food In Italy: Evidences From Italian Taste Project

   • Caterina Dinnella, Sara Spinelli, Erminio Monteleone

7. Australian Wine’s Taste Evolution

   • Susan E. P. Bastian, Patrick G. Iland OAM

8. Biological Basis and Functional Assessment of Oral Sensation

   • Valerie B. Duffy, John E. Hayes

9. Causes of Smell, Taste, and Oral Somatosensory Disorders Affecting Eating and Drinking

   • Valerie B. Duffy

10. Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities

    • Howard R. Moskowitz

11. Consumed by Fear: Urban Anxieties About Eating and Drinking in the Long Nineteenth Century

    • Tatsuya Mitsuda

12. Consumer Research For Wine

    • Larry Lockshin, Armando Maria Corsi

13. Contextual Considerations in Experimental Food Research and Policy

    • Laure Saulais, Adriana Galiñanes-Plaza

14. Cross-Cultural Studies in Wine Appreciation

    • Wendy V. Parr, Heber Rodrigues

15. Cross-Cultural Testing of Dietary Restraint

    • Adrian Meule

16. Designing Eating and Drinking Experiences

    • Hendrik N. J. Schifferstein

17. Development of Food Preferences

    • John Prescott

18. Diet in Korea

    • Dae Young Kwon

19. Dieting and Overeating

    • Tatjana van Strien

20. Disgust and Eating Behavior

    • Christina Hartmann, Michael Siegrist

Eating and drinking, 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 and Drinking” is the first multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating and drinking, and the factors that eating and drinking impact. The purpose of this book is to familiarize readers with the areas of relevant research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, social science, nutrition, medicine, and food science, as well as the important non-science areas (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 and drinking.

The first edition of the Handbook was the first attempt to treat eating and drinking in an interdisciplinary way. The only way to understand and solve the complex problems of food and eating is to approach problems considering the many different disciplines that deal with eating and drinking. The 2^nd edition of the Handbook will continue this process, bringing more information into the Handbook.

• 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

• Herb Meiselman Training and Consulting S, Rockport, USA

  Herbert L. Meiselman

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. Dr. Meiselman retired as Senior Research Scientist at Natick Laboratories where he was the highestranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. Dr. Meiselman has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus. He edited a large volume on Emotion Measurement in 2016 (2nd edition expected 2021) and published an edited volume on Context: The Effects of Environment on Product Design and Evaluation in 2019. Dr. Meiselman is the author of over 190 research papers and 6 books. Dr. Meiselman has worked in a broad range of fields related to eating and drinking: basic academic research, food product development, institutional food service design and evaluation including hospitals and military, fine dining food service, health and wellness, culinary evaluation, and an historical approach to meals. He has served as President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and also served on the Research Committee for the Culinary Institute of America, Hyde Park, New York, and the food service program at Orebro University, Sweden. Dr. Meiselman has served as Visiting Professor at Bournemouth University, UK; Reading University, UK; and Orebro University, Sweden; he is currently an Adjunct Visiting Professor at Charles Sturt University, Australia.

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