At the beginning of the 20th century, it was believed that meals of the future would consist solely of a few pills - food without the ties of place and time. While it is not quite that extreme today, a gradual change in how we approach meals is certainly noticeable: traditional meals are increasingly being replaced by snacks. Eating out has already become commonplace for many. Time rhythms and meal patterns are shifting. Nevertheless, a beautifully set table is still regarded as the ideal of a successful dining culture. Families persistently gather at the dining table, colleagues come together for lunch, and social gatherings are often associated with food and drink. Is the meal, therefore, an old burden that is no longer feasible today? Or can it also (once again) become a new pleasure? This volume addresses the professional discussions surrounding this social phenomenon.