Abstract
In this chapter, an overview is presented of Dimensions of the meal, the first book which brought together information on meals from a broad range of disciplines and specialties, both technical and non-technical; related materials in other, more recent, meal books are identified. Dimensions of the meal was interdisciplinary, and included the basic scientific disciplines of social science (psychology and sociology), biological science (biology and physiology) and nutrition. Various meal cultures were described: China, Japan, USA, Scandinavia, Netherlands and UK. Foodservice aspects of meals were addressed from the restaurant and institutional perspectives, and from operator and customer perspectives.
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