Within this Book Full site

Metrics

Views
1.5k+

Filter my results

ISBN of the Book

Material or Process Book or Chapter Title Author or Editor Publication dates

The Routledge Handbook of Sustainable Food and Gastronomy

Edited by: Philip Sloan , Willy Legrand , Clare Hindley

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699
 Cite  Marc Record

Book description

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.

 

Table of contents

Prelims Download PDF
Chapter  1:  “Luxurious Simplicity” Download PDF
Chapter  2:  Spirituality, Social Identity, and Sustainability Download PDF
Chapter  3:  ‘Sustainable Food’: Whose Responsibility is it Anyway? Download PDF
Chapter  4:  Food for Thought Download PDF
Chapter  5:  Does the Pursuit of Local Food Destroy our Environment? Download PDF
Chapter  6:  Back to the Roots – when Hip Meets Sustainable Download PDF
Chapter  7:  Nutrition in Rural India Download PDF
Chapter  8:  Aboriginal Food Download PDF
Chapter  9:  Sustaining and Spreading Local Food Culture Through Cooking Classes Download PDF
Chapter  10:  The Use of Local Culture and Sustainability in Local Food and Beverage Entrepreneurship Download PDF
Chapter  11:  Vegetarianism for Public Health and For The Environment Download PDF
Chapter  12:  Reducing the Food Miles Download PDF
Chapter  13:  Spa Cuisine Download PDF
Chapter  14:  Discussions on Slow Food and San Francisco Download PDF
Chapter  15:  Ethical Employment in the Catering Industry Download PDF
Chapter  16:  The Peruvian Cacao Value Chain’s Success Download PDF
Chapter  17:  An Analysis of the Potential Restaurant Operations have for Rehabilitating Offenders Download PDF
Chapter  18:  Broadening Insect Gastronomy Download PDF
Chapter  19:  Wild Ideas in Food Download PDF
Chapter  20:  Foods from Aquaculture Download PDF
Chapter  21:  Fermentation Art and Science at the Nordic Food Lab Download PDF
Chapter  22:  Sustainable Restaurant Concepts, Focus on F&B Download PDF
Chapter  23:  Foodservice, Health and Nutrition Download PDF
Chapter  24:  Sustainable Supply Chains and Environmental and Ethical Initiatives in Restaurants Download PDF
Chapter  25:  How Self-sufficient can a Restaurant Be? Download PDF
Chapter  26:  Business Model Development for A Sustainable and Responsible Restaurant Concept Download PDF
Chapter  27:  The Sustainable Restaurant: Does It Exist? Download PDF
Chapter  28:  Local Foods Download PDF
Chapter  29:  Authenticity and Experience in Sustainable Food Tourism Download PDF
Chapter  30:  The Autumn-Pear Download PDF
Chapter  31:  Tourism, Food Traditions and Supporting Communities in Samoa Download PDF
Chapter  32:  Foodways of Lowland Sariaya Download PDF
Chapter  33:  Gastronomic Tourism Download PDF
Chapter  34:  Responsible Travel as A Means to Preserve Cultural and Natural Heritage Download PDF
Chapter  35:  International and National Regulations in Favour of Sustainable Operations in Food Service Download PDF
Chapter  36:  The Political and Economic Realities of Food System Sustainability Download PDF
Chapter  37:  Customer Expectations Regarding Organic and Healthy Food Download PDF
Index Download PDF
Search for more...

Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.