Table of Contents

1 Introduction: food choice, the food consumer and food provisioning.- Acquisition.- 2 Supply and food availability.- 3 Food choice and the demand for food.- 4 Food retailing and the food consumer.- 5 Food and nutrition: helping the consumer understand.- Preparation.- 6 The omnivore’s paradox.- 7 Convenience and the moral status of consumer practices.- 8 Developing new products for the consumer.- Cooking.- 9 Raw, cooked and proper meals at home.- Eating.- 10 Are sensory properties relevant to consumer food choice?.- 11 Eating at home: Meals and food choice.- 12 The role of eating environments in determining food choice.- Disposal.- 13 Disposal of the meal.

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