The Routledge Handbook Of Sustainable Food And Gastronomy by Philip SloanThe Routledge Handbook Of Sustainable Food And Gastronomy by Philip Sloan

The Routledge Handbook Of Sustainable Food And Gastronomy

EditorPhilip Sloan, Willy Legrand, Clare Hindley

Hardcover | June 1, 2015

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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 world¿s 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 timelyHandbookprovides 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 theHandbook¿sinherent 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 gastronomy¿s contribution to sustainable development.

The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

 

Philip Sloanis 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 Legrandis a professo...
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Title:The Routledge Handbook Of Sustainable Food And GastronomyFormat:HardcoverDimensions:458 pages, 9.7 × 7.1 × 1 inPublished:June 1, 2015Publisher:Taylor and FrancisLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0415702550

ISBN - 13:9780415702553

Reviews

Table of Contents

Part 1:  Anthropology of Food  1.¿Luxurious simplicity¿. Self-sufficient food production in Italian EcovillagesAlice Brombin  2. Spirituality, Social Identity and SustainabilityPeter Varga  3.¿Sustainable food¿: Whose responsibility is it anyway? A personal commentaryClare Hindley  4. Food for thought: culinary heritage, nostalgia, and food historyPaul CleavePart 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 implicationsMaryam 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 Chain¿s 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 Majesty¿s Prison, The Verne Sonja Beier Part 5: Food Innovation/ Future  18. Broadening insect gastronomy Afton Halloran, Christopher M¿nke, Paul Vantomme, Benedict Reade and Josh Evans  19. Wild ideas in food Christopher M¿nke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lind¿ Pavlos Georgiadis and Miles Irving 20. Foods from aquaculture: varied and growingRicardo 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&BElena Cavagnaro  23. Foodservice, Health and Nutrition: responsibility, strategies and perspectivesLaure Saulais  24. Sustainable supply chains and environmental and ethical initiatives in restaurants Christine Demen Meier, Ph.D., Nicolas Siorak, St¿anie Bonsch Buri and Cl¿nce Cornuz   25. How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial toolJaap 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 tourismSonia Ferrari and Monica Gilli  30. The Autumn-Pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case studyUlrike Pr¿bstl-Haider, Elisabeth Hochwarter and Josef Schrank  31. Tourism, food traditions and supporting communities in Samoa: The Mea¿ai ProjectTracy 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 IrelandClare Carruthers, Amy Burns and Gary Elliott  34. Responsible Travel as a Means to Preserve Cultural and Natural Heritage: Initiatives in Crete, GreeceNikki Rose Part 8: General Issues/ World Food Crisis  35. International and National Regulations in Favour of Sustainable Operations in Food ServiceNicolas Siorak, Christine Demen Meier, Ph.D., St¿anie Bonsch Buri and Cl¿nce Cornuz  36. The political and economic realities of food system sustainabilityChristina Ciambriello and Carolyn Dimitri  37. Customer expectations regarding organic and healthy food Christine Demen Meier, Ph.D., Nicolas Siorak, St¿anie Bonsch Buri and Cl¿nce Cornuz 

Editorial Reviews

"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