Food Gastronomy Sustainability And Social And Cultural Development

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Food, Gastronomy, Sustainability, and Social and Cultural Development

F. Xavier Medina,David Conde,Lorenzo Mariano
Food Gastronomy Sustainability and Social and Cultural Development Book PDF

Author : F. Xavier Medina,David Conde,Lorenzo Mariano
Publisher : Elsevier
Page : 277 pages
File Size : 50,6 Mb
Release : 2023-05-18
Category : Technology & Engineering
ISBN : 9780323959940

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Food, Gastronomy, Sustainability, and Social and Cultural Development by F. Xavier Medina,David Conde,Lorenzo Mariano Pdf

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

The Routledge Handbook of Sustainable Food and Gastronomy

Philip Sloan,Willy Legrand,Clare Hindley
The Routledge Handbook of Sustainable Food and Gastronomy Book PDF

Author : Philip Sloan,Willy Legrand,Clare Hindley
Publisher : Routledge
Page : 426 pages
File Size : 40,7 Mb
Release : 2015-06-12
Category : Business & Economics
ISBN : 9781134457335

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The Routledge Handbook of Sustainable Food and Gastronomy by Philip Sloan,Willy Legrand,Clare Hindley Pdf

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.

Food Culture, Consumption and Society

Paolo Corvo
Food Culture Consumption and Society Book PDF

Author : Paolo Corvo
Publisher : Springer
Page : 169 pages
File Size : 51,6 Mb
Release : 2016-04-29
Category : Social Science
ISBN : 9781137398178

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Food Culture, Consumption and Society by Paolo Corvo Pdf

This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.

Sustainable Culinary Systems

C. Michael Hall,Gossling Stefan
Sustainable Culinary Systems Book PDF

Author : C. Michael Hall,Gossling Stefan
Publisher : Routledge
Page : 330 pages
File Size : 40,5 Mb
Release : 2013-01-04
Category : Business & Economics
ISBN : 9781136289583

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Sustainable Culinary Systems by C. Michael Hall,Gossling Stefan Pdf

There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system. This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption. This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

The Routledge Handbook of Sustainable Food and Gastronomy

Philip Sloan,Willy Legrand,Clare Hindley
The Routledge Handbook of Sustainable Food and Gastronomy Book PDF

Author : Philip Sloan,Willy Legrand,Clare Hindley
Publisher : Routledge
Page : 535 pages
File Size : 52,7 Mb
Release : 2015-06-12
Category : Business & Economics
ISBN : 9781134457403

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The Routledge Handbook of Sustainable Food and Gastronomy by Philip Sloan,Willy Legrand,Clare Hindley Pdf

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.

Gastronomic Sustainability Solutions for Community and Tourism Resilience

Bhartiya, Shivam,Bhatt, Vaibhav,Jimenez Ruiz, Andrea Edurne
Gastronomic Sustainability Solutions for Community and Tourism Resilience Book PDF

Author : Bhartiya, Shivam,Bhatt, Vaibhav,Jimenez Ruiz, Andrea Edurne
Publisher : IGI Global
Page : 333 pages
File Size : 44,5 Mb
Release : 2024-04-15
Category : Business & Economics
ISBN : 9798369341360

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Gastronomic Sustainability Solutions for Community and Tourism Resilience by Bhartiya, Shivam,Bhatt, Vaibhav,Jimenez Ruiz, Andrea Edurne Pdf

In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges — the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future.

Promoting Sustainable Gastronomy Tourism and Community Development

Andrea Edurne Jimenez Ruiz,Shivam Bhartiya,Vaibhav Bhatt
Promoting Sustainable Gastronomy Tourism and Community Development Book PDF

Author : Andrea Edurne Jimenez Ruiz,Shivam Bhartiya,Vaibhav Bhatt
Publisher : Unknown
Page : 0 pages
File Size : 49,6 Mb
Release : 2024-03-22
Category : Business & Economics
ISBN : 9798369347492

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Promoting Sustainable Gastronomy Tourism and Community Development by Andrea Edurne Jimenez Ruiz,Shivam Bhartiya,Vaibhav Bhatt Pdf

Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions. Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes.

Experiencing Food: Designing Sustainable and Social Practices

Ricardo Bonacho,Maria José Pires,Elsa Cristina Carona de Sousa Lamy
Experiencing Food Designing Sustainable and Social Practices Book PDF

Author : Ricardo Bonacho,Maria José Pires,Elsa Cristina Carona de Sousa Lamy
Publisher : CRC Press
Page : 268 pages
File Size : 45,8 Mb
Release : 2020-09-30
Category : Technology & Engineering
ISBN : 9781000285109

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Experiencing Food: Designing Sustainable and Social Practices by Ricardo Bonacho,Maria José Pires,Elsa Cristina Carona de Sousa Lamy Pdf

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

Gastronomic Sustainability Solutions for Community and Tourism Resilience

Shivam Bhartiya,Vaibhav Bhatt,Andrea Edurne Jimenez Ruiz
Gastronomic Sustainability Solutions for Community and Tourism Resilience Book PDF

Author : Shivam Bhartiya,Vaibhav Bhatt,Andrea Edurne Jimenez Ruiz
Publisher : Unknown
Page : 0 pages
File Size : 54,5 Mb
Release : 2024-03-15
Category : Business & Economics
ISBN : 9798369349564

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Gastronomic Sustainability Solutions for Community and Tourism Resilience by Shivam Bhartiya,Vaibhav Bhatt,Andrea Edurne Jimenez Ruiz Pdf

In the rapidly changing landscape of global tourism and community dynamics, a pressing challenge emerges - the delicate balance between gastronomy tourism, community development, and social impact. As communities grapple with the consequences of unchecked tourism, the need for a sustainable approach becomes vital. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a groundbreaking exploration illuminating the intricate interplay between food, culture, and socio-economic aspects. This comprehensive work identifies the challenges and presents innovative solutions that transcend traditional paradigms, ensuring the long-term well-being of both host communities and the ever-evolving world of travel. Gastronomic Sustainability Solutions for Community and Tourism Resilience is a transformative narrative revealing sustainable gastronomy practices' power. As communities seek avenues for economic growth and cultural preservation, this book charts a course toward genuine, mutually beneficial travel experiences. Through compelling case studies and theoretical insights, readers are guided through a journey showcasing how gastronomy tourism's convergence can revitalize local economies, celebrate cultural heritage, and foster cross-cultural understanding. The book proposes a paradigm shift in how we approach travel and provides tangible strategies for community leaders, businesses, and individuals to embrace a more sustainable and responsible future.

Gastronomy and Local Development

Nicola Bellini,Cécile Clergeau,Olivier Etcheverria
Gastronomy and Local Development Book PDF

Author : Nicola Bellini,Cécile Clergeau,Olivier Etcheverria
Publisher : Routledge
Page : 276 pages
File Size : 49,7 Mb
Release : 2018-10-09
Category : Business & Economics
ISBN : 9781351743938

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Gastronomy and Local Development by Nicola Bellini,Cécile Clergeau,Olivier Etcheverria Pdf

Gastronomy, particularly gourmet tourism, is widely acknowledged as having a powerful impact on local development. Public policies have developed in response to research, highlighting gastronomy as key in a successful tourism economy. However, research thus far has not fully explored the underlying mechanisms of gastronomic tourism, in particular the marketing and perception of quality, on economic development. This book considers how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations. The contributors present theoretical and empirical studies to create an original conceptual framework for regional development based on the quality of products, of places, and of touristic experience. It also examines the ways in which quality is linked to identity, diversity, innovation, and creativity. With an interdisciplinary approach, this book will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers in the areas of rural and local development.

Fast Food/slow Food

Richard R. Wilk
Fast Food slow Food Book PDF

Author : Richard R. Wilk
Publisher : Rowman Altamira
Page : 286 pages
File Size : 50,9 Mb
Release : 2006
Category : Business & Economics
ISBN : 075910915X

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Fast Food/slow Food by Richard R. Wilk Pdf

Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.

Food Tourism and Regional Development

C. Michael Hall,Stefan Gössling
Food Tourism and Regional Development Book PDF

Author : C. Michael Hall,Stefan Gössling
Publisher : Routledge
Page : 298 pages
File Size : 53,9 Mb
Release : 2016-05-26
Category : Business & Economics
ISBN : 9781317430896

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Food Tourism and Regional Development by C. Michael Hall,Stefan Gössling Pdf

Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

Food & Drink

Donald Sloan
Food Drink Book PDF

Author : Donald Sloan
Publisher : Goodfellow Publishers
Page : 0 pages
File Size : 49,7 Mb
Release : 2013
Category : Beverages
ISBN : 1908999047

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Food & Drink by Donald Sloan Pdf

Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture.This edited text explores the complex relationships between food and drink, and individuals and society. It provides analysis of social conditions that shape these relationships and examine their consequences on areas such as health, the environment, the distinctiveness of cultures, and the cohesiveness of communities. By focusing on specific aspects of social conditioning, including social class, politics, ethics, cultural homogenisation, urban development, migration, literature, and travel, it explains the emergence of dominant patterns of food and drink production, supply and consumption. It also explores representations of food and drink in the arts, to assess what this reveals about aspects of our food and drink cultures.With international contributions (UK, France, USA) from the well known and respected academics and practitioners, it provides a combination of theoretical enquiry and practical insight to explore aspects of consumer behaviour, with specific reference to trends in taste, products that are environmentally and culturally sustainable, food and wine tourism, the growth in reliance on standardised and processed products, and the use of restaurants and bars as theatres for conspicuous consumption and the display of adopted lifestyles.It contains a wealth of high quality contributions including:* The Commodification Of Taste by George Ritzer & Anya Galli, University of Maryland* Food and Drink Ethics by Rebecca Hawkins, Oxford Brookes University* Food, Drink and the Diaspora by Jessica Harris, City University of New York* Artistic representations of food and drink: opera by Fred Plotkin, opera and food writer* Embedding Food and Drink Cultures by Benoit Lecat, Burgundy School of Business Essential reading for post graduates, academics, professionals and all those interested in gastronomy, food and cultural studies, wine business management, hospitality management and all related areas of study.

Promoting Sustainable Gastronomy Tourism and Community Development

Jimenez Ruiz, Andrea Edurne,Bhartiya, Shivam,Bhatt, Vaibhav
Promoting Sustainable Gastronomy Tourism and Community Development Book PDF

Author : Jimenez Ruiz, Andrea Edurne,Bhartiya, Shivam,Bhatt, Vaibhav
Publisher : IGI Global
Page : 310 pages
File Size : 44,9 Mb
Release : 2024-03-22
Category : Business & Economics
ISBN : 9798369318157

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Promoting Sustainable Gastronomy Tourism and Community Development by Jimenez Ruiz, Andrea Edurne,Bhartiya, Shivam,Bhatt, Vaibhav Pdf

Against the backdrop of a world increasingly concerned with the health of the planet, the promotion of sustainable culinary tourism takes on heightened importance. It provides a unique opportunity to engage tourists and locals in a collaborative effort to preserve and celebrate the diverse gastronomic heritage of the world. Food has transcended its role as mere sustenance to become a universal language, effortlessly bridging national divides, linguistic complexities, and cultural distinctions. Promoting Sustainable Gastronomy Tourism and Community Development is an exploration of the dynamic relationship between gastronomy, tourism, and community growth. In a world where cultural intersections are increasingly common, this book unveils the pivotal role of regional culinary traditions in shaping sustainable tourism and fostering local development. The book delves into cuisine, tourism, and community development. Beyond being a palate-pleasing indulgence, gastronomy tourism emerges as a formidable force for positive change. By embracing regional cuisines, individuals contribute to local economies, safeguard cultural legacies, and advance environmental sustainability, all while relishing delectable dishes.

Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition

Sezerel, Hakan,Christiansen, Bryan
Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition Book PDF

Author : Sezerel, Hakan,Christiansen, Bryan
Publisher : IGI Global
Page : 706 pages
File Size : 53,9 Mb
Release : 2022-10-07
Category : Business & Economics
ISBN : 9781668446461

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Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition by Sezerel, Hakan,Christiansen, Bryan Pdf

To compete effectively today and remain sustainable over the long term, business organizations must create flexible means of generating competitive advantage given the hypercompetitive nature of the global marketplace in all industries including tourism. The COVID-19 pandemic has exacerbated the situation, thus requiring the tourism industry to reassess itself and realign operations with global and local realities. The Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition examines various aspects of the hospitality, recreation, and tourism industries. It contributes empirical research, theoretical development, and current best practices to the field. Covering topics such as sustainable medical tourism, technology acceptance model, and cultural tourism, this major reference work is an essential resource for community leaders, business executives and managers, government officials, librarians, students and faculty of higher education, researchers, and academicians.