Food, Gastronomy, Sustainability, and Social and Cultural Development (eBook, ePUB)

Cross-Disciplinary Perspectives
Redaktion: Medina, F. Xavier; Mariano, Lorenzo; Conde, David

• Format: ePub

Produktbeschreibung

Food, Gastronomy, Sustainability, and Social and Cultural Development: Cross-Disciplinary Perspectives analyzes the relationship between gastronomy and sustainability and includes practical use cases as applied examples of content coverage. Topic coverage includes binomial gastronomy and sustainability at a local, regional and global level, the impact of sustainability on gastronomic experiences, an evaluation of production systems, the role of gastronomy and sustainability in tourism, food and locality, the role of technology in food and sustainability, food and travel, ideologies and social movements surrounding gastronomy and sustainability, and food and public development policies.

Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy and sustainability will benefit from this resource that is designed to ensure the industry progresses in a way that aligns with consumer demands.

• Considers gastronomy as a tool for sustainability
• Includes practical use cases as applied examples of content coverage
• Supports industry progress toward increased sustainable processes

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 276
• Erscheinungstermin: 18. Mai 2023
• Englisch
• ISBN-13: 9780323959940
• Artikelnr.: 68092209

Inhaltsangabe

1. Gastronomy, sustainability, culture. An introduction to contemporary
debates
2. Gastronomy, seasonality, localism, and sustainability: lessons from a
long memory, a pandemic, and a current war
3. Why is environmental sustainability not possible without social
sustainability? Food, sustainable diets, and sociocultural perspectives in
the Mediterranean area
4. Sustainability at the menu of Malaysian, Indonesian, and Singaporean top
chefs
5. Sustainable diets: intergenerational challenges from the Global South
6. Exploring tourists and local consumers' attitudes on service automation
in restaurant industry: the Spanish fast-food experience
7. Sustainable restaurants in Barcelona (Spain): identity and
sustainability in local cuisine
8. The cuisine of the new spirit of capitalism: Noma considerations
regarding the value of the authentic and other orders of worth
9. Food on wheels: culinary paths toward sustainable lives for migrants in
Germany
10. Agrifood routes as tools for sustainable rural development: the case of
chili route in Yahualica Denomination of Origin
11. Gastronomic tourism and alternative food networks: a contribution to
the Agenda 2030
12. Gastronomic tradition, sustainability, and development: an ethnographic
perspective of gastronomy in Las Hurdes (Extremadura, Spain)
13. Eating and thinking at the same time: food consumption and
sustainability in Lugo (Galicia, Spain)
14. The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food
supply, tourism, and migration