1st Edition

The Routledge Handbook of Sustainable Food and Gastronomy




ISBN 9780415702553
Published June 14, 2015 by Routledge
426 Pages 71 B/W Illustrations

USD $280.00

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Book Description

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.

 

Table of Contents

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 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 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 Mea’ai 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 

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Editor(s)

Biography

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.

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