ISSN 1471-5732 (Print)
Publisher: Wiley-Blackwell
Food Service Technology – integrating the technical aspects of providing food for people pp. 1-2(2) Authors: Meiselman, H.L.; Edwards, J.S.A.
About the editors pp. 3-3(1)
Perceptions of the first time restaurant customer pp. 5-11(7) Authors: Johns, N.; Kivela, J.
Cookbooks as a social and historical document. A Scottish case study pp. 13-23(11) Author: Mitchell, J.
The nutritional content of male prisoners' diet in the UK pp. 25-33(9) Authors: Edwards, J.S.A.; Edwards, A.; Reeve, W.G.
Creating new product concepts for foodservice – the role of conjoint measurement to identify promising product features pp. 35-52(18) Author: Moskowitz, H.
Use of neural networks to predict roasting time and weight loss for beef joints pp. 53-59(7) Author: Xie, G.
The Cambridge World History of Food pp. 61-62(2) Authors: Kiple, K.F.; Ornelas, K.C.
Eating Out. Social Differentiation, Consumption and Pleasure pp. 63-64(2) Authors: Warde, A.; Martens, L.
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