Abstract
Social, ecological, physiological and cognitive processes all influence choices among foods that cumulate in dietary intake. This broad research field is studied by nutritionists, agricultural economists and consumer researchers, specialists in ingestive behaviour, biosocial psychologists and cognitive anthropologists of food acceptance, sociologists and anthropologists of social roles of food and historians, folklorists, geographers and other cultural scholars of belief systems surrounding food research. Each discipline has its primary concerns, sometimes with other close fields. This workshop considered merits and mechanisms of inclusive research meetings, journals and books as physical units as well as separate workers and facilities for virtual conferences, documents and organizations.
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