Part 1 Introduction: Dimensions of the meal: A summary; Meals in science and practice: An overview and summary. Part 2 Defining meals: Definitions of the meal reconsidered: Meals: The social perspective; Foodservice perspective in institutions. Part 3 Studying meals: The study of Nordic meals: Lessons learnt; Meals and gender; Institutional meals; Studying meals in the home and in the laboratory. Part 4 Eating together and eating alone: A table for one: The pain and pleasure of eating alone; The American family meal; The family meal in Europe; Gender perspectives on the solo diner as restaurant customer. Part 5 Teaching through meals: The family meal as a culturally relevant nutrition teaching aid; Culinary arts and meal science as an interdisciplinary university curriculum. Part 6 Meals worldwide: The packaged military meal; French meals; Italian meals; Brazilian meals; Indian meals; Thai meals; Chinese meals; Australian meals. Part 7 Meals in practice/meals as art: Chefs designing flavour for meals; Creating concepts for meals: Perspectives from research and from business practice. Part 8 Further perspectives on meals: Meals, behaviour and brain function; Designing meal environments for “mindful eating”; Kosher and Halal meals; Revisiting British meals.