With the acceleration of the ecological crisis, Chefs, Restaurants, and Culinary Sustainability is the first book to show from an anthropological perspective how cooks and chefs can and do play an essential role in the co-evolution of sustainable food systems and eaters. Claude Fischler, emeritus director of research, French National Centre for Scientific Research
Chefs, Restaurants, and Culinary Sustainability highlights the role that chefs and restaurants can play in fostering more sustainable food systems. By offering a fresh look at what sustainability means in different contexts, the contributors show that hospitality, an industry that is often discounted as elitist and commodified, holds instead great potential for positive change and innovation. - Fabio Parasecoli, professor of food studies, New York University
In this fascinating volume, a rich set of ethnographies addresses crucial issues such as climate change crises, social justice, and ecology through the practices of food professionals who are experiencing sustainability in their kitchens, on their plates, and in their provisioning networks. - Valeria Siniscalchi, author of Slow Food, Politics and Economy of a Global Movement
Chefs, Restaurants, and Culinary Sustainabilityimpressive in both scope and depth redefines sustainability in ways that should capture the attention not only of food scholars but restauranteurs and diners alike. - Ken Albala, Tully Knoles Endowed Professor of History, University of the Pacific
