Table of contents

  1. Front Matter
    Pages i-xxi
  2. Introduction and Background

    1. Front Matter
      Pages 1-1
    2. Howard R. Moskowitz, Herbert L. Meiselman
      Pages 3-27
  3. The History of Eating and Drinking

    1. Front Matter
      Pages 29-29
    2. Paul Erdkamp, Wouter Ryckbosch, Peter Scholliers
      Pages 31-53
    3. Paul Freedman
      Pages 77-91
    4. Charles Feldman, Prudence Jones
      Pages 93-109
  4. The Biological Sciences

    1. Front Matter
      Pages 111-111
    2. Valerie B. Duffy, John E. Hayes
      Pages 157-181
  5. The Social Sciences

    1. Front Matter
      Pages 183-183
    2. J. Prescott
      Pages 199-217
    3. C. Peter Herman, Janet Polivy, Patricia Pliner
      Pages 219-234
    4. Gastón Ares, Leticia Vidal
      Pages 235-256
    5. Suzanne Higgs, Helen Ruddock
      Pages 277-291
    6. Martin R. Yeomans
      Pages 293-313

About this book


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.


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 ConsultingRockportUSA

About the editors

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.

Bibliographic information

Industry Sectors
Health & Hospitals
Public Health