The meal is a key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations in which they are consumed. Research on meals is also carried out in a wide range of fields, from product development, nutrition and marketing to sociology and medical research, but the different disciplines do not always benefit each others’ expertise. This important collection brings together information on meals from many perspectives. Chapters consider how meals are defined and studied and how they can operate as a teaching device. Following sections discuss meals worldwide and meals in practice.
