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Handbook of eating and drinkinginter...

Meiselman, Herbert L.

Handbook of eating and drinkinginterdisciplinary perspectives /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of eating and drinkingedited by Herbert L. Meiselman.
其他題名:	interdisciplinary perspectives /
其他作者:	Meiselman, Herbert L.
出版者:	Cham :Springer International Publishing :2020.
面頁冊數:	xxi, 1647 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eReference
標題:	Food habitsEncyclopedias.
電子資源:	https://doi.org/10.1007/978-3-030-14504-0
ISBN:	9783030145040$q(electronic bk.)

Handbook of eating and drinkinginterdisciplinary perspectives /
Handbook of eating and drinkinginterdisciplinary perspectives /[electronic resource] :edited by Herbert L. Meiselman. - Cham :Springer International Publishing :2020. - xxi, 1647 p. :ill., digital ;24 cm.

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.

ISBN: 9783030145040$q(electronic bk.)

Standard No.: 10.1007/978-3-030-14504-0doiSubjects--Topical Terms:

440403
Food habits
--Encyclopedias.

LC Class. No.: GT2855 / .H363 2020

Dewey Class. No.: 641.019

Handbook of eating and drinkinginterdisciplinary perspectives /
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520 $a 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.
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