Table of contents

  1. Paul Erdkamp, Wouter Ryckbosch, Peter Scholliers
  2. Jessica Fanzo, Rebecca McLaren
  3. Wendy V. Parr, Heber Rodrigues
  4. Tatjana van Strien
  5. Arnold van Huis
  6. Anne Barnhill, Nicole Civita
  7. Matthew M. Schubert, David R. Broom
  8. Nefratiri Weeks, Laura T. Raynolds
  9. Paul Freedman
  10. C. Peter Herman, Janet Polivy, Patricia Pliner
  11. Gregory Pavela, Tara Harman, Michelle I. Cardel, Alex Lee
  12. Charles Feldman, Prudence Jones
  13. Suzanne Higgs, Helen Ruddock
  14. Nathan Levien Vanier, Jaqueline Pozzada dos Santos, Graziella Pinheiro Bruni, Elessandra da Rosa Zavareze
  15. Faris M. Zuraikat, Alissa D. Smethers, Barbara J. Rolls
  16. Sumio Imada, Isato Furumitsu
  17. Corey Katz, Tristram McPherson

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.Scientific Committee Institut Paul BocuseRockportUSA

Bibliographic information

  • DOI
  • Copyright Information Springer Nature Switzerland AG 2019
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Online ISBN 978-3-319-75388-1
Industry Sectors
Chemical Manufacturing
Health & Hospitals
Consumer Packaged Goods