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 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.

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

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.

Provides information on food practices for 15 cultures. Each chapter focuses on a particular culture, including such factors as diabetes risk factors; traditional foods, dishes and meal plans; special holiday foods; traditional health beliefs; current food practices, and more. Culturally appropriate counselling recommendations are also discussed.

"This is an exciting and visionary book, showing why an age of culture is necessary and how it can be achieved." -- Biserka Cvjeticanin, Director, Culturelink/Institute for Development and International Relations. "Paul Schafer believes that we are standing at the threshold of a new era of global development and human affairs that should be driven by a holistic cultural perspective." -- Robert Palmer, former Director of Democratic Governance, Culture, and Diversity at the Council of Europe. "Paul Schafer's vision of the centrality of culture to our lives, to societal development, and to the future of civilization has shaped policy development at the local, national, and international levels over the past four decades. His message cannot be ignored." -- Joyce Zemans, York University. In this ground-breaking work, cultural scholar D. Paul Schafer draws on a lifetime of research and reflection to consider the implications of what he calls the cultural world view and the promise it holds for a more humane and fulfilling future. Arguing that the current world system is overly dominated by economic ways of thinking about and acting within the world, Schafer considers what would be the prerequisites for a cultural age, the ways in which a cultural age would transform patterns of human life, and the advances in human fulfilment that the adoption of such an age and its associated values would bring. Since the first international conference on cultural policy was held in Venice in 1970, culture has grown to be of increasing interest and importance to nations and individuals alike. Delegates at the 2013 International Congress on Culture in Hangzhou, China, declared cultural issues to be central to sustainable development, with a later session initiated by the UN's General Assembly placing culture squarely at the centre of the sustainability agenda. In less than fifty years, culture has moved from being seen as a peripheral activity in the world to being utterly indispensable to the achievement of vital social and developmental goals. It is now apparent that culture (and by this is meant culture in the broadest sense, as the sum of human experience and achievement) is intimately connected to all the world's most pressing problems -- and may hold the solution to many of them. Such problems are legion in today's world: climate change, glaring inequalities in the distribution of wealth and income, resource depletion, and conflicts between different nations, ethnic groups, and individuals. None of these problems can be addressed effectively, much less resolved, without recourse to the holistic, all-encompassing perspective that culture provides. Narrow views no longer suffice, and the status quo is unacceptable. Paul Schafer has spent much of his life wrestling with these problems and demonstrating why culture has a crucial role to play in coming to grips with them. We ignore the book's timely, urgent, yet ultimately hopeful message at our peril.

This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.