Food, Gastronomy, Sustainability, and Social and Cultural Development: Cross-Disciplinary Perspectives analyzes the relationship between gastronomy and sustainability and includes practical use cases as applied examples of content coverage. Topic coverage includes binomial gastronomy and sustainability at a local, regional and global level, the impact of sustainability on gastronomic experiences, an evaluation of production systems, the role of gastronomy and sustainability in tourism, food and locality, the role of technology in food and sustainability, food and travel, ideologies and social movements surrounding gastronomy and sustainability, and food and public development policies.
Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy and sustainability will benefit from this resource that is designed to ensure the industry progresses in a way that aligns with consumer demands.
1. Chapter one : Gastronomy, sustainability, culture. An introduction to contemporary debates☆ - p. Page ix 2. Chapter two : Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war - p. Page 13 3. Chapter three : Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area - p. Page 28 4. Chapter four : Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs - p. Page 44 5. Chapter five : Sustainable diets: intergenerational challenges from the Global South - p. Page 78 6. Chapter six : Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience - p. Page 92 7. Chapter seven : Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine - p. Page 111 8. Chapter eight : The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth - p. Page 131 9. Chapter nine : Food on wheels: culinary paths toward sustainable lives for migrants in Germany - p. Page 150 10. Chapter Ten : Agri-food routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin - p. Page 166 11. Chapter Eleven : Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030 - p. Page 182 12. Chapter Twelve : Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain)1 - p. Page 197 13. Chapter Thirteen : Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain)☆ - p. Page 212 14. Chapter Fourteen : The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration - p. Page 234 15. Index - p. Page 251
Food, Gastronomy, Sustainability, and Social and Cultural Development: Cross-Disciplinary Perspectives analyzes the relationship between gastronomy and sustainability and includes practical use cases as applied examples of content coverage. Topic coverage includes binomial gastronomy and sustainability at a local, regional and global level, the impact of sustainability on gastronomic experiences, an evaluation of production systems, the role of gastronomy and sustainability in tourism, food and locality, the role of technology in food and sustainability, food and travel, ideologies and social movements surrounding gastronomy and sustainability, and food and public development policies.
Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy and sustainability will benefit from this resource that is designed to ensure the industry progresses in a way that aligns with consumer demands.
1. Chapter one : Gastronomy, sustainability, culture. An introduction to contemporary debates☆ - p. Page ix 2. Chapter two : Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war - p. Page 13 3. Chapter three : Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area - p. Page 28 4. Chapter four : Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs - p. Page 44 5. Chapter five : Sustainable diets: intergenerational challenges from the Global South - p. Page 78 6. Chapter six : Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience - p. Page 92 7. Chapter seven : Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine - p. Page 111 8. Chapter eight : The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth - p. Page 131 9. Chapter nine : Food on wheels: culinary paths toward sustainable lives for migrants in Germany - p. Page 150 10. Chapter Ten : Agri-food routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin - p. Page 166 11. Chapter Eleven : Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030 - p. Page 182 12. Chapter Twelve : Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain)1 - p. Page 197 13. Chapter Thirteen : Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain)☆ - p. Page 212 14. Chapter Fourteen : The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration - p. Page 234 15. Index - p. Page 251
