飲食の学際的研究ハンドブック（第２版・全３巻）
Handbook of Eating and Drinking : Interdisciplinary Perspectives
Editor: Dr. Herbert L. Meiselman
2nd ed. 2026:05 3 vols. 2,365 p. 266 illus., 166 in color
ISBN 978-3-032-03227-0 (Springer) -DE-
EUR 1099.99
Web販売価格 ￥228,203 (税込) / 標準価格 ￥309,756 (税込)
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概要
人類の生存・繁栄に不可欠で、世界各地の歴史・文化と結びつき、政治・経済の最重要課題でもある「食」は、人文・社会・自然科学の各分野で研究され、関連領域の学際的連携が急速に進んできました。
本書は、物質としての食品・飲料の科学的知見を基盤としつつ生産・加工・流通・消費・廃棄などにわたる人間の行動と不即不離の現象として飲食を研究対象とする文理諸分野の関心を一書に集約する画期的なレファレンス（初版ISBN 9783030145033）の6年ぶりの新版です。オンライン版で加わったコンテンツとアップデートを反映し、初版の全2巻から全3巻に、全73章から全100章へと、大幅に刷新されました。食品の官能評価および消費者心理の権威として知られる編者は、飲食行動の複雑性を理解するためには、これらあらゆる関連分野の知へのアクセスが不可欠だと強調し、その結節点として本書を位置づけます。歴史学、生物学、社会学、心理学、調理学、栄養学、保健科学、経営学、経済学、農学、食品科学、倫理学、医学などの分野の専門家が結集した本書は、通常ならいくつもの雑誌、書籍、オンライン記事を参照しなければ得られない情報にまとめてアクセスできるのが魅力です。日本関連で初版に続き「日本における食品・飲料の包装」「日本における食の伝統と近代」が収録されるのに加えて、新版では光田達矢・慶應義塾大学経済学部准教授による「恐怖消費：長い19世紀における飲食の不安」を収録します。他にも「子どもの感情的な食事」「米国の飲食のトレンド」「食文化：伝統と現代の理解」「食と孤独あるいは社会的孤立の関係」等々の興味深い新たな章を含んでいます。
「食」「農」「健康」にかかわる広汎な学問領域の基本図書としてぜひお求めください。
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全15部の構成
Part 1: Introduction and Background
Part 2: The History of Eating and Drinking
Part 3: The Biological Sciences
Part 4: The Social Sciences
Part 5: The Developmental Perspective
Part 6: The Culinary Arts and Sciences
Part 7: Nutrition and Health Sciences
Part 8: Business, Marketing, and Economic Sciences
Part 9: Agriculture and Food Science
Part 10: Food Service
Part 11: The Ethics of Eating
Part 12: Pathologies of Eating and Drinking
Part 13: Cross-Cultural Differences in Eating and Drinking
Part 14: Trends in Eating
Part 15: The Future of Eating/ Perspectives on Research
収録明細
Volume 1
Part I Introduction and Background
1 The Origin and Evolution of Human -CenteredFoodProductResearch
(Howard R. Moskowitz and Her bertL.Meiselman)
Part II The History of Eating and Drinking
2 A Swift Overview of Eating and DrinkingSinceAntiquity
(Paul Erdkamp, Wouter Ryckbosch, and PeterScholliers)
3 History of Eating and Drinking in theOttomanEmpireandModern Turkey
(Özge Samanc ı)
4 History of Spices
(Paul Freedm an)
5 Simplicity and Performance in Roman AgrarianFoods
(Charles Feldman and Pr udenceJones)
6 Famine Foods in Early Modern England andEurope
(Ayesha Mukher jee)
7 Consumed by Fear: Urban Anxietie sAboutEatingandDrinking in the Long Nineteenth Century
(Tatsuya Mit suda)
8 Labor Organization in Restaurant Kitchens:TheMythEscoffier
(Patricia Van denEeckhout)
9 History of Eating and Drinking in GhanafromtheSixteenthCentury to the Present
(Brandi Simpson Miller)
10 Eating and Drinking in Europe During the First W orldWar
(Emmanuelle Cronier)
Part III The Biological Sciences
11 Food Intake and Physiological Regul ation:TheMeansandthe End
(France Belli sle)
12 Influence of Sensation and Liking on Eating andDrinking
(John E. Haye s)
13 Biological Basis and Functional Assessment of Oral Sensation
(Valerie B. Duffy and John E.Hayes)
Part IV The Social Sciences
14 The Psychology of Food Choice: Anticipat ionandMentalSimulation
(Betina Piqueras-Fi szman)
15 Development of Food Preferences
(John Prescot t)
16 Normal Eating
(C. Peter Herman, Janet Polivy, andPatriciaPliner)
17 Measuring Liking for Food and Drink
(Gastón Ares and Letici aVidal)
18 Atmospheric Effects on Eating and Drinking: AReview
(Charles Spe nce)
19 Social Influences on Eating
(Suzanne Higgs and Hel enRuddock)
20 Satiety
(Martin R. Y eomans)
21 Disgust and Eating Behavior
(Christina Hartmann and Mich aelSiegrist)
22 The Role of Ritual in Eating
(Jonathan Brumbe rg-Kraus)
23 Emotions of Eating and Drinking
(Herbert L. Meiselman)
Part V The Developmental Perspective
24 Infant Appetite: From Cries to CuesandResponsiveFeeding
(Marion M. Hetheri ngton)
25 Eating and Drinking in Childhood
(Sophie Ni cklaus)
26 Food Neophobia in Childhood
(Camille Rioux)
27 Eating in the Elderly
(Claire Sulmont-Ros sé)
28 Emotional Eating in Children
(Rebecca A. Stone, Emma Haycraft, Jacqueline Blissett ,andClaireFarrow)
29 Adolescents’ Unique Experiences: How It ImpactsTheirEating and Drinking
(Hedwig Acha m)
Part VI The Culinary Arts and Sciences
30 Influence of French Cooking Globally
(Julia Csergo)
31 Meals and Snacks in Southeast and East Asia
(Uyen Thuy Xuan Phan)
32 Changing Meals in Western Eating and Drinking
(Mari Niva and Johanna Mäkelä)
33 Packaging of Food and Drink in Japan
(Katarzyna J. Cwiertka)
34 Consumer Research for Wine
(Larry Lockshin and Armando MariaCorsi)
35 Australian Wine’s Taste Evolution
(Susan E. P. Bastian and Pa trickG.IlandOAM)
36 Wine Trends in China
(Larry Lockshin and Just inCohen)
37 Kosher and Halal: How They Aff ectMuslimandJewishDietary Practices
(Joe M. Regenstein)
38 Food and Beverage Trends in the United States:ASurveyofthe Evolving Culinary Landscape
(Jeffrey J. Fisher)
39 African Culinary Arts and Sustainability Practices:Evidencefrom Traditional Food Restaurants
(Erisher W oyo)
Volume 2
Part VII Nutrition and Health Sciences
40 Public Health Nutrition Communication in theNetherlands:From Information Provision to Behavior Change
(Gerda I. J. Feunekes, Roel C. J. Herman,andJovankaVis)
41 Sensory Responses in Nutrition and EnergyBalance:RoleofTexture, Taste, and Smell in Eating Behavior
(Kees de Gra af)
42 The Role of Eating Frequency and Sna ckingonEnergyIntakeand BMI
(Stephanie R. Hunter and Ri chardD.Mattes)
43 The Influence of Portion Size on Eating andDrinking
(Faris M. Zuraikat, Alissa D. Smethers, andBarbaraJ.Rolls)
44 The Impact of Eating Rate onEnergyIntake,BodyComposition, and Health
(Pey Sze Teo and CiaránG.Forde)
45 The Role of Milk and Dairy Produ ctsintheDevelopmentof Obesity and Cardiometabolic Disease
(Anestis Dougkas and Ditte Hobbs)
46 Eating, Drinking, and Well-Being
(Andrew P. Smith)
47 Exercise and Diet
(Matthew M. Schubert and DavidR.Broom)
48 Obesity and Socioeconomic Status
(Gregory Pavela, Tara Harman, Michelle I. Cardel,andAlexLee)
49 Food Availability and Access to Healthy Diets Worldwide
(Leah Costlo w)
50 Diet Health Through Sensory Manipulation
(Paige M. Cunningham andHeleneHopfer)
51 Food Neophobia Across the Lifespan: KeyFactorsShapingFood Acceptance and Rejection
(Monica Laureati and Camil laCattaneo)
Part VIII Business, Marketing, and Economic Sciences
52 Wine’s Gradual Globalization
(Kym Anderson)
53 Predicting Purchase and Consumption of New Products
(David M. H. Thomson)
54 The Organic Food Perceptions and Moti vationsofIndianMillennials
(Lawrence L. Garber, Jr., Lubna Nafees, Eva M.Hyatt,andNeelDas)
55 Food Cultures: Understanding T raditionalandModernEating
(Gudrun Sproesser, Matthew B. Ruby, Charity S. Akotia, Marle dos Santos Alvarenga, Rachana Bhangaokar, Isato Furumitsu, Sumio Imada, Gülbanu Kaptan, MarthaKaufer-Horwitz,ClaudeFischler,PaulRozin,HaraldT.Schupp,andBrittaRenner)
56 Behavioral Economics to Understand Sus tainableandHealthyDecision-Making: Current Knowledge and Research Agenda
(M. C. Onwezen)
57 Objective Measurements for Food Cons umptionandMarketing Research
(Kyösti Penn anen)
58 Eating Research in Populations with a LowSocioeconomicPosition
(Amy van der Heijden)
Part IX Agriculture and Food Science
59 Starches in Foods and Beverages
(Nathan Levien Vanier, Jaqueline Pozzada dos Santos, Graziella Pinheiro Bruni,andElessandradaRosaZavareze)
60 Functional Foods and Dietary Supplements
(Carla Kuesten and Chu nHu)
61 Functional Foods and Protein Supplementation
(Carla Kuesten and Chu nHu)
62 Edible Insects
(Arnold vanHuis)
63 Consumer Studies of the Use of Insects as Food
(Luís Miguel Cunha and José CarlosRibeiro)
Part X Food Service
64 An Overview of the Foodservice Industry
(John S. A. Edwards)
65 Hospital Food Service
(Vinicius Andre do Rosario and KarenWalton)
66 An Overview of the Foodservice Consumer
(John S. A. Edwards)
67 Feeding the US Military: The Deve lopmentofMilitaryRations
(Stephen M. Moody)
68 Contextual Considerations in Experime ntalFoodResearchand Policy: An Update
(Adriana Galiñanes-Plaza and Laure Saulais)
Part XI The Ethics of Eating
69 An Overview of the Ethics of Eating and Drinking
(Jessica Fanzo and Rebecca McLaren)
70 Vegetarian Eating
(Josh Milbu rn)
71 Veganism as a Food Ethic
(Corey Katz and T ristramMcPherson)
72 Fair Trade Foods
(Nefratiri Weeks and Lau raRaynolds)
73 Ethics of Healthy Eating
(Anne Barnhill and Nicole Civita)
74 Measuring Meaning of Food in Life
(Klaus G. Gru nert)
Volume 3
Part XII Pathologies of Eating and Drinking
75 Global Trends in Obesity
(Hyun Jung Lim, Hong Xue, andYoufaWang)
76 Dieting and Overeating
(Tatjana van Strien)
77 The Neuroendocrinology of Anorexia Nervosa andBulimiaNervosa
(Lindsay P. Bodell and K.JeanForney)
78 Causes of Smell, Taste, and OralSomatosensoryDisordersAffecting Eating and Drinking
(Valerie B. Duffy)
79 Food Insecurity and Eating Disorders
(Vivienne M. Hazz ard)
80 Eating Disorders in Athletics
(Miriam Rowan, Grace Koob, Kelsey A. Varzeas, Tiffany M. Stewart,andCarolynBlackBecker)
81 Food Neophobia and Diet Quality
(Daniel Hazley and John M.Kearney)
82 The Relationship Between Eating and LonelinessorSocialIsolation
(Katherine L. Hann a)
Part XIII Cross-Cultural Differences in Eating and Drinking
83 Eating and Drinking in Four Nordic Countries:ChangeandStability Since the 1990s
(Lotte Holm, Unni Kjærnes, and MariNiva)
84 Traditional and Modern Eating in Japan
(Sumio Imada and Isat oFurumitsu)
85 Cross-Cultural Testing of Dietary Restraint
(Adrian Meule)
86 Attitudes to Food in Italy: Evidence from theItalianTasteProject
(Caterina Dinnella, Sara Spinelli, and ErminioMonteleone)
87 Eating and Drinking in Southern Africa
(Hennie Fisher and Gerrie duRand)
88 Diet in Korea
(Dae Young Kwo n)
89 Cross-Cultural Studies in Wine Appreciation
(Wendy V. Parr and HeberRodrigues)
90 A Food Route Traversing West African Cuisine
(Irene Darkwa, Gerrie du Rand, andHennieFisher)
91 Culture Difference of Eating and Drinking in China
(Xiaojia Hu and W eiWu)
92 What Foods and Beverages Korean Cons umersEatandDrink in the 2020s
(Jihye An and JeehyunLee)
93 From Culinary Roots to Modern Palates :TheEvolutionofThai Dining and Drinking
(Aussama Soontrunnarudrungsri, Anuwat Churyen, and HatairatRimkeeree)
94 Eating and Drinking in India: A Cultural Perspective
(Govindaraj Dev Kumar, Johana L. John Muth iah,andKoushikAdhikari)
95 Eating and Drinking in Spain: Perception andHabitsShapingSpanish Gastronomy
(María Mora and Lau raVázquez-Araújo)
Part XIV Trends in Eating
96 Past, Present, and Future of the FoodandDrinkFinal Market
(Bernard Ruffi eux)
Part XV The Future of Eating/Perspectives on Research
97 Designing Eating and Drinking Experiences
(Hendrik N. J. Sc hifferstein)
98 Why We Know So Little About the PsychologyofEatinginHumans
(Paul Roz in)
99 Commercial Product Design: Psychop hysics,Systematics,and Emerging Opportunities
(Howard R. Mosko witz)
100 Measuring Eating and Drinking Expe rience:ParadigmShiftsin Methods and Metrics
(Armand V. Car dello)
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