Description
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 2nd edition of the Handbook will continue this process, bringing more information into the Handbook.
Table of Contents
Introduction and Background.- The History of Eating and Drinking.- The Biological Sciences.- The Social Sciences.- The Developmental Perspective.- The Culinary Arts and Sciences.- Nutrition and Health Sciences.- Business, Marketing and Economic Sciences.- Agriculture and Food Science.- Food Service.- The Ethics of Eating.- Pathologies of Eating and Drinking.- Cross-cultural Differences in Eating and Drinking.- Trends in Eating.- The Future of Eating/Perspectives on Research.
