The Routledge Handbook of Sustainable Food and Gastronomy (eBook, PDF)

Redaktion: Sloan, Philip; Hindley, Clare; Legrand, Willy

• Format: PDF

Produktbeschreibung

This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 458
• Erscheinungstermin: 12. Juni 2015
• Englisch
• ISBN-13: 9781134457335
• Artikelnr.: 43099279

Autorenporträt

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.

Inhaltsangabe

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