The Routledge Handbook of Sustainable Food and Gastronomy

1. Auflage 2020
ISBN: 978-0-367-66011-6
Verlag: Routledge

Buch, Englisch, 458 Seiten, Format (B × H): 174 mm x 246 mm, Gewicht: 813 g

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners.

This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing.

This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development.

The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

Zielgruppe

Postgraduate

Autoren/Hrsg.

Sloan, Philip

Legrand, Willy

Hindley, Clare

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Geowissenschaften Geographie | Raumplanung Humangeographie
• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Reise & Urlaub: Führer, Landkarten, Pläne

Inhaltsverzeichnis

Part 1:Anthropology of Food1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin2. Spirituality, Social Identity and Sustainability Peter Varga3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:Local Food Initiatives5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer6. Back to the roots – when hip meets sustainable: A case study of the Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha Govil8. Aboriginal food: traditional dishes surviving in the fast food eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, ThailandWantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes12. Reducing the Food Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in the Catering IndustryGaurav Chawla

Über Autor(innen)

Philip Sloan is one of the founding members of the lecturing team that started the Department of Hospitality management at the IUBH in Bonn, Germany in September 2000. He holds a Masters degree in Environmental Management, an M.B.A. and has a long list of peer reviewed scientific journal articles to his credit.

Willy Legrand is a professor at the IUBH School of Business and Management located in Bad Honnef, Bonn, Germany. Willy holds a Master of Business Administration degree with a specialisation in Corporate Environmental Management and has completed his PhD in Hospitality Management and Marketing. With co-authors Philip Sloan and Joseph S. Chen, Willy published a leading university textbook on sustainable matters in hospitality (Sustainability in the Hospitality Industry: Principles of Sustainable Operations, Elsevier).

Clare Hindley is a professor in the Language and Communication department at IUBH School of Business and Management, Bad Honnef, Bonn. She gained her PhD in the field of Sociolinguistics, focusing on language and social networks. She also holds a B.A. in English and Classical Civilisation and an M.A. in Applied Linguistics. Her research interests include the world of Hospitality and Tourism with particular focus on education, culture and sociology.