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 worlds 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 Handbooks 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 gastronomys contribution to sustainable development.
The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Recenzijos
"The Routledge Handbook of Sustainable Food and Gastronomy is an extremely comprehensive and informative overview of a full range of food issues, beautifully updated with the last critical developments in the field. Anyone who wants to start food related projects or research effort could find inspiration here. Global food crisis, the importance of grassroot food movements, and the emerging insect gastronomy, just to give a taste." - Anne-Mette Hjalager, Professor, Head of Centre, Danish Centre for Rural Research, University of Southern Denmark
Part 1: Anthropology of Food 1.Luxurious simplicity. Self-sufficient
food production in Italian Ecovillages Alice Brombin
2. Spirituality, Social
Identity and Sustainability Peter Varga 3.Sustainable food: Whose
responsibility is it anyway? A personal commentary Clare Hindley
4. Food for
thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:
Local Food Initiatives
5. Does the pursuit of local food destroy our
environment: questions of authenticity and sustainability? Sean Beer
6. Back
to the roots when hip meets sustainable: A case study of the
Kartoffelkombinat in Munich Thomas Berron
7. Nutrition in Rural India Richa
Govil
8. Aboriginal food: traditional dishes surviving in the fast food era
Donald Sinclair and Carolann Marcus
9. Sustaining and spreading local food
culture through cooking classes: A case study of Chiang Mai, Thailand
Wantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng,
and Chan Weng San
10. The use of local culture and sustainability in local
food and beverage entrepreneurship: Case studies in Cornwall John
Tredinnick-Rowe and Tim Taylor Part 3: Food Movements
11. Vegetarianism for
Public Health and for the Environment: Major F&B implications Maryam Yepes
12. Reducing the Food Miles: Locavorism and Seasonal Eating Jan Arend Schulp
13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper
14. Discussions on Slow Food and San Francisco Alissa Folendorf, Colin
Johnson, and Mehmet Ergul Part 4: Social Pillar/ Social Entrepreneurship
15.
Ethical Employment in the Catering Industry Gaurav Chawla
16. The Peruvian
Cacao Value Chains Success: Fostering Sustainable Entrepreneurship,
Innovation, and Social Inclusion Sandor G.Lukacs de Pereny
17. An analysis of
the potential restaurant operations have for rehabilitating offenders: a case
study of Her Majestys Prison, The Verne Sonja Beier Part 5: Food Innovation/
Future
18. Broadening insect gastronomy Afton Halloran, Christopher Münke,
Paul Vantomme, Benedict Reade and Josh Evans
19. Wild ideas in food
Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade,
Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles
Irving
20. Foods from aquaculture: varied and growing Ricardo Radulovich
21.
Fermentation Art and Science at Nordic Food Lab Benedict Reade, Justine de
Valicourt and Joshua Evans Part 6: Sustainable Restaurant System
22.
Sustainable restaurant concepts, focus on F&B Elena Cavagnaro
23.
Foodservice, Health and Nutrition: responsibility, strategies and
perspectives Laure Saulais
24. Sustainable supply chains and environmental
and ethical initiatives in restaurants Christine Demen Meier, Ph.D., Nicolas
Siorak, Stéphanie Bonsch Buri and Clémence Cornuz
25. How self-sufficient
can a restaurant be? Introducing the Foodzone model, a managerial tool Jaap
Peter Nijboer, Dr. Peter R. Klosse and Dr. Jan A. Schulp
26. Business Model
Development for a Sustainable & Responsible Restaurant Concept: The
dimensions and business rationales of CSR and sustainability Anders
Justenlund
27. The Sustainable Restaurant: Does it Exist? Charles Barneby and
Juline E. Mills Part 7: Culinary Tourism
28. Local Foods: marketing and the
destination Martyn Pring, Sean Beer, Heather Hartwell and Jeffery Bray
29.
Authenticity and experience in sustainable food tourism Sonia Ferrari and
Monica Gilli
30. The Autumn-Pear: a symbol for local identity, local
specialities, biodiversity and collaborative park management, an Austrian
case study Ulrike Pröbstl-Haider, Elisabeth Hochwarter and Josef Schrank
31.
Tourism, food traditions and supporting communities in Samoa: The Meaai
Project Tracy Berno
32. Foodways of Lowland Sariaya: Towards a Sustainable
Food Tourism Shirley V. Guevarra and Corazon F. Gatchalian
33. Gastronomic
Tourism: Development, sustainability and applications A case study of
County Cork, Republic of Ireland Clare Carruthers, Amy Burns and Gary Elliott
34. Responsible Travel as a Means to Preserve Cultural and Natural Heritage:
Initiatives in Crete, Greece Nikki Rose Part 8: General Issues/ World Food
Crisis
35. International and National Regulations in Favour of Sustainable
Operations in Food Service Nicolas Siorak, Christine Demen Meier, Ph.D.,
Stéphanie Bonsch Buri and Clémence Cornuz
36. The political and economic
realities of food system sustainability Christina Ciambriello and Carolyn
Dimitri
37. Customer expectations regarding organic and healthy food
Christine Demen Meier, Ph.D., Nicolas Siorak, Stéphanie Bonsch Buri and
Clémence Cornuz
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.
