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In Wien und Berlin öffneten während des Ersten Weltkrieges hunderte Kriegsküchen, die in Zeiten der größten Versorgungsnot täglich von hunderttausenden Menschen besucht wurden. Jenny Sprenger-Seyffarth stellt die Entstehung dieser öffentlichen Verpflegungsangebote und ihre Entwicklung über den Krieg hinaus erstmals umfassend dar. Dabei geht sie der Frage nach, inwieweit die öffentliche Massenverpflegung eine nachhaltige Veränderung der Mahlzeiteneinnahme in der Bevölkerung herbeiführte. Blieb die Versorgung in der Großküche eine aus der Not des Krieges geborene Episode oder drängte sie die private Familienmahlzeit zurück? Beide Metropolen liefern hier verschiedene Antworten.

Charity. --- Meal. --- Cereal products --- Grain --- Alms and almsgiving --- Conduct of life --- Milling --- Catering. --- Consumption. --- Cultural History. --- European History. --- Family. --- Food Studies. --- History of the 20th Century. --- History. --- Social History. --- Social Policy. --- Society. --- War Kitchen.

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History of civilization --- anno 500-1499 --- Dinners and dining --- Dinners and dining in literature. --- Food habits in literature. --- Gastronomy in literature. --- Repas --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- History. --- Histoire --- -Dinners and dining in literature --- Food habits in literature --- Gastronomy in literature --- Banquets --- Dining --- Eating --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- History --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- Dinners and dining in literature --- Dinners and dining - Europe - History. --- manières --- repas

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Luxus qualifie l’excès dans le mode de vie, le faste, la débauche. Il est l’enjeu et le thème d’une comédie sociale qui oppose privilégiés et spectateurs tout en impliquant une certaine connivence entre eux. Si le luxe est consacré par ceux qui en jouissent, il l’est aussi, et autant, par ceux qui le contemplent sans jamais pouvoir en disposer. Le luxe n’est pas seulement rareté, vanité, il est réussite, fascination sociale, rêve. Le développement du luxe a été un phénomène majeur de l’histoire de la Rome républicaine dont il a bouleversé les usages sociaux et les mentalités, introduisant des conduites nouvelles et suscitant des réactions extrêmes symbolisées par de grandes figures telles que Caton le Censeur d’un côté, Lucullus et Crassus de l’autre. Le luxe, initialement perçu par les Romains comme une importation hellénistique, s’est diffusé à Rome après la conquête de la Grèce et de l’Asie. La distinction entre luxe privé et faste public apparaît dès lors capitale, les Romains séparant nettement la magnificentia qui s'exerce dans le domaine public de la luxuria privée. Alors que le luxe individuel pouvait être condamné, les manifestations du faste et de la puissance de la res publica étaient louées. Le luxe, phénomène économique, social et culturel considéré au IIème s. av. J.-C. comme déstabilisateur, devint, en tant que faste public, une condition nécessaire au bon fonctionnement de la vie sociale et politique. Après la fin de la République, quelle fut l’attitude d’Auguste et de ses successeurs, pris entre magnifïcentia et luxus? Le fait que les débats sur le luxe prennent fin au moment où s’achève la mise en place du régime impérial suggère-t-il que l’enjeu n’était pas seulement la préservation des valeurs traditionnelles, mais celle de la République comme système politique ? C’est à ces questions que ce livre tente de répondre en examinant les manifestations publiques et privées du luxe, notamment celui de la table, celui déployé dans les demeures des…

Material culture --- Dinners and dining --- Dwellings --- Art objects --- Luxury. --- Rome --- Social conditions. --- Social life and customs. --- History --- Economics --- Wealth --- Cost and standard of living --- Leisure class --- Bric-a-brac --- Objects, Art --- Objets d'art --- Art --- Decoration and ornament --- Decorative arts --- Object (Aesthetics) --- Antiques --- Domiciles --- Homes --- Houses --- One-family houses --- Residences --- Residential buildings --- Single-family homes --- Buildings --- Architecture, Domestic --- House-raising parties --- Household ecology --- Housing --- Banquets --- Dining --- Eating --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- Culture --- Folklore --- Technology --- société --- Époque impériale --- luxe

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The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

sugar reduction --- multisensory integration --- intrinsic factors --- extrinsic factors --- sweetness perception --- best–worst scaling --- cluster analysis --- consumer preferences --- fruits and vegetables --- post-ingestive sensation --- appetite --- satiety --- consumer --- protein --- carbohydrate --- breakfast --- sleep curtailment --- hedonics --- complex food matrices --- sweet liking phenotype --- sweet taste --- texture --- apple juice --- consumer perception --- internal preference mapping --- visual attention --- packaging --- label --- coffee --- espresso --- hot beverages --- temperature --- esophageal cancer --- sensory trial --- preference --- trust --- choice experiment --- best-worst scaling --- latent class analysis --- hierarchical Bayesian mixed logit model --- sweet --- vanilla --- consumers --- age --- gender --- sweet liker status --- young adults --- organic food --- market --- product acceptance --- sensory properties --- optimization --- cognitive dissonance theory --- unhealthy = tasty intuition --- food neophobia --- low-sodium --- low-sugar --- descriptive name labels --- out-of-home --- catering --- sustainable nutrition --- food --- nudge --- decoy --- food preference --- sensory perception --- food choice --- multidisciplinary

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According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally.

fresh-cut vegetables --- life cycle assessment --- LCA --- chlorine --- filtering membranes --- water recirculation --- traditional people --- coastal littoral --- Barbados --- Bahamas --- environmental co-adaption --- Caribbean --- resilient and sustainable cities --- food waste --- design culture --- food cycles --- sustainability --- nursing home --- plate colors --- pilot study --- food production and consumption --- sustainable food systems --- sustainable menu --- food catering practices in the public sector --- biosecurity --- carcass disposal --- greenhouse gas emissions --- nitrogen --- pathogens --- phosphorus --- rendered animal by-products --- fast food restaurant --- customer satisfaction --- revisit intention and recommendation --- regression analysis --- factor analysis --- food loss and waste --- GHG emissions --- protein losses --- global food supply chains --- hotspots --- food consumption --- environmentally extended input–output analysis --- international trade --- consumption-production perspective --- structural decomposition analysis --- value chain analysis --- ex-post times series analysis --- allocation tables --- household food waste --- planning routines --- shopping routines --- food practices --- elderly institution --- leftovers --- older adults --- plate waste --- black soldier fly larvae --- Hermetia illucens --- bio-convertor --- nutrient recovery --- aquaculture feed --- organic waste --- sustainable diet --- sustainable dietary guidelines --- qualitative content analysis --- food governance --- consumer perception --- food service --- workplace canteen --- n/a --- environmentally extended input-output analysis