Routledge handbook of sustainable food and gastronomy [electronic resource] / edited Philip Sloan, Willy Legrand and Claire Hindley.

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ISBN:

9780203795699

Title:

Routledge handbook of sustainable food and gastronomy [electronic resource] / edited Philip Sloan, Willy Legrand and Claire Hindley.

Author:

Sloan, Philip,

Publication Information:

Florence : Taylor and Francis, 2015.

Physical Description:

1 online resource (459 p.)

General Note:

Description based upon print version of record.

Contents:

PART 1 Anthropology of food; 1 "Luxurious simplicity": self-sufficient food production in Italian ecovillages; 2 Spirituality, social identity, and sustainability; 3 'Sustainable food': whose responsibility is it anyway? A personal commentary; 4 Food for thought: culinary heritage, nostalgia, and food history; PART 2 Local food initiatives; 5 Does the pursuit of local food destroy our environment? Questions of authenticity and sustainability

6 Back to the roots - when hip meets sustainable: a case study of the Kartoffelkombinat in Munich7 Nutrition in rural India; 8 Aboriginal food: traditional dishes surviving in the fast food era; 9 Sustaining and spreading local food culture through cooking classes: a case study of Chiang Mai, Thailand; 10 The use of local culture and sustainability in local food and beverage entrepreneurship: case studies in Cornwall; PART 3 Food movements; 11 Vegetarianism for public health and for the environment: major F&B implications; 12 Reducing the food miles: locavorism and seasonal eating

13 Spa cuisine: an opportunity for the hospitality industry?14 Discussions on Slow Food and San Francisco; PART 4 Social pillar/social entrepreneurship; 15 Ethical employment in the catering industry; 16 The Peruvian cacao value chain's success: fostering sustainable entrepreneurship, innovation, and social inclusion; 17 An analysis of the potential restaurant operations have for rehabilitating offenders: a case study of Her Majesty's Prison, The Verne; PART 5 Food innovation/future; 18 Broadening insect gastronomy; 19 Wild ideas in food; 20 Foods from aquaculture: varied and growing

21 Fermentation art and science at the Nordic Food LabPART 6 A sustainable restaurant system; 22 Sustainable restaurant concepts, focus on F&B; 23 Foodservice, health and nutrition: responsibility, strategies and perspectives; 24 Sustainable supply chains and environmental and ethical initiatives in restaurants; 25 How self-sufficient can a restaurant be? Introducing the Foodzone model, a managerial tool; 26 Business model development for a sustainable and responsible restaurant concept: the dimensions and business rationales of CSR and sustainability

27 The sustainable restaurant: does it exist?PART 7 Culinary tourism; 28 Local foods: marketing and the destination; 29 Authenticity and experience in sustainable food tourism; 30 The autumn-pear: a symbol for local identity, local specialities, biodiversity and collaborative park management, an Austrian case study; 31 Tourism, food traditions and supporting communities in Samoa: the Mea'ai Project; 32 Foodways of lowland Sariaya: towards a sustainable food tourism; 33 Gastronomic tourism: development, sustainability and applications - a case study of County Cork, Republic of Ireland

34 Responsible travel as a means to preserve cultural and natural heritage: initiatives in Crete, Greece

Subject Term:

Food industry and trade -- Environmental aspects.

Food supply -- Environmental aspects.

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Florence : Taylor and Francis, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
338.190286 ROU	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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 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 Handbook's 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 gastronomy's contribution to sustainable development.

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

Author Notes

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.