Food consumption is vital to human survival. Nevertheless, the exact determi- nants of food perception, liking and food choice are still not fully understood. Food, People and Society tries to fill some of the gaps in our knowledge by stud- ying these processes from multiple perspectives, each with their own emphasis. Some approaches focus mainly on the characteristics of food products eaten, some focus on the person who eats a particular food, whereas other approaches emphasize the psychological, economic or social context in which food con- sumption takes place. By bringing together these different approaches in one book, we open the opportunity to integrate different perspectives and to facili- tate comprehension of the complex processes that drive food choice behaviour. Food, People and Society is written for a wide audience, including students and academics interested in food perception and consumption, policy makers, health educators and nutritionists, food manufacturers and food marketers.
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