Food, Gastronomy, Sustainability, and Social and Cultural Development
eBook - ePub

Food, Gastronomy, Sustainability, and Social and Cultural Development

Cross-Disciplinary Perspectives

  1. 276 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food, Gastronomy, Sustainability, and Social and Cultural Development

Cross-Disciplinary Perspectives

About this book

Food, Gastronomy, Sustainability, and Social and Cultural Development analyzes the relationship between gastronomy and sustainability from a sociocultural perspective. It uses practical case studies to reveal the connection between food, society, culture, and the impact they have with each other. Beginning with the introduction of the relationship among gastronomy, sustainability, culture, and contemporary controversies, this book expands topics from binomial gastronomy at local level, impact of sustainability on gastronomic experiences, an evaluation of production systems to the role of gastronomy, and sustainability in tourism. The role of technology in food and sustainability, health, ideologies, and social movements surrounding gastronomy are also widely discussed. This book is a valuable reference for food scientists, undergraduate and graduate students, and industrial professionals working in the food processing field. - Considers gastronomy as a tool for sustainability - Includes practical use cases as applied examples of content coverage - Supports industry progress toward increased sustainable processes

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Yes, you can access Food, Gastronomy, Sustainability, and Social and Cultural Development by F. Xavier Medina,David Conde,Lorenzo Mariano in PDF and/or ePUB format, as well as other popular books in Technologie et ingénierie & Agriculture. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2023
Print ISBN
9780323959933
eBook ISBN
9780323959940
Topic
Technologie et ingénierie
Subtopic
Agriculture

Table of contents

  1. Cover
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contents
  6. List of contributors
  7. List of Illustrations
  8. List of Tables
  9. Chapter one : Gastronomy, sustainability, culture. An introduction to contemporary debates☆
  10. Chapter two : Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war
  11. Chapter three : Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area
  12. Chapter four : Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs
  13. Chapter five : Sustainable diets: intergenerational challenges from the Global South
  14. Chapter six : Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience
  15. Chapter seven : Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine
  16. Chapter eight : The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth
  17. Chapter nine : Food on wheels: culinary paths toward sustainable lives for migrants in Germany
  18. Chapter Ten : Agri-food routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin
  19. Chapter Eleven : Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030
  20. Chapter Twelve : Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain)1
  21. Chapter Thirteen : Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain)☆
  22. Chapter Fourteen : The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration
  23. Index
  24. A