Routledge Handbook of Sustainable Food and Gastronomy [electronic resource] / edited by Philip Sloan, Willy Legrand, and Clare Hindley ; preface by Roberto Flore
- London : Routledge, Taylor & Francis Group, 2015.
- Physical Description:
- 1 online resource (459 pages)
- Additional Creators:
- Sloan, Philip, Legrand, Willy, and Hindley, Clare
- Cover; Title; Copyright; CONTENTS; Foreword; Editors' biography; Editorial introduction; Acknowledgements; Notes on contributors; PART 1 Anthropology of food; 1 "Luxurious simplicity": self-sufficient food production in Italian ecovillages; 2 Spirituality, social identity, and sustainability; 3 'Sustainable food': whose responsibility is it anyway? A personal commentary; 4 Food for thought: culinary heritage, nostalgia, and food history; PART 2 Local food initiatives; 5 Does the pursuit of local food destroy our environment? Questions of authenticity and sustainability., 6 Back to the roots -- when hip meets sustainable: a case study of the Kartoffelkombinat in Munich7 Nutrition in rural India; 8 Aboriginal food: traditional dishes surviving in the fast food era; 9 Sustaining and spreading local food culture through cooking classes: a case study of Chiang Mai, Thailand; 10 The use of local culture and sustainability in local food and beverage entrepreneurship: case studies in Cornwall; PART 3 Food movements; 11 Vegetarianism for public health and for the environment: major F & B implications; 12 Reducing the food miles: locavorism and seasonal eating., 13 Spa cuisine: an opportunity for the hospitality industry?14 Discussions on Slow Food and San Francisco; PART 4 Social pillar/social entrepreneurship; 15 Ethical employment in the catering industry; 16 The Peruvian cacao value chain's success: fostering sustainable entrepreneurship, innovation, and social inclusion; 17 An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty's Prison, The Verne; PART 5 Food innovation/future; 18 Broadening insect gastronomy; 19 Wild ideas in food; 20 Foods from aquaculture: varied and growing., 21 Fermentation art and science at the Nordic Food LabPART 6 A sustainable restaurant system; 22 Sustainable restaurant concepts, focus on F & B; 23 Foodservice, health and nutrition: responsibility, strategies and perspectives; 24 Sustainable supply chains and environmental and ethical initiatives in restaurants; 25 How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool; 26 Business model development for a sustainable and responsible restaurant concept: the dimensions and business rationales of CSR and sustainability., and 27 The sustainable restaurant: does it exist?PART 7 Culinary tourism; 28 Local foods: marketing and the destination; 29 Authenticity and experience in sustainable food tourism; 30 The autumn-pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study; 31 Tourism, food traditions and supporting communities in Samoa: the Mea'ai Project; 32 Foodways of lowland Sariaya: towards a sustainable food tourism; 33 Gastronomic tourism: development, sustainability and applications -- a case study of County Cork, Republic of Ireland.
- 34 Responsible travel as a means to preserve cultural and natural heritage: initiatives in Crete, Greece.
- Source of Acquisition:
- Purchased with funds from the Lawrence C., Ruth J., and Evelyn F. Lemmon Social Sciences Libraries Collections Endowment; 2015
- Endowment Note:
- Lawrence C., Ruth J., and Evelyn F. Lemmon Social Sciences Libraries Collections Endowment
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