Food, Gastronomy, Sustainability, and Social and Cultural Development

Cross-Disciplinary Perspectives

1st Edition - May 18, 2023
Editors: F. Xavier Medina, David Conde, Lorenzo Mariano
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 9 9 3 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 5 9 9 4 - 0

Food, Gastronomy, Sustainability, and Social and Cultural Development analyzes the relationship between gastronomy and sustainability from a sociocultural perspective. It uses pr… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter one. Gastronomy, sustainability, culture. An introduction to contemporary debates
Abstract
Sustainability, food, gastronomy … where are we going?
About this book: order and content
References
Chapter two. Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war
Abstract
Introduction
World war, food, nutrition, and allotments in Britain
Seasonality and loss of seasonality
Localism
Discussion
Conclusion and aspirations for the future
References
Chapter three. Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area
Abstract
Introduction
Addressing social sustainability
The Mediterranean diet as a sustainable diet
Sustainability and sociocultural aspects: the Mediterranean area as a context
Conclusion
References
Chapter four. Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs
Abstract
Emergence of awareness
Socioeconomic contexts
Methodology
Results
Discussion and conclusion
References
Further reading
Chapter five. Sustainable diets: intergenerational challenges from the Global South
Abstract
Introduction
Meat: the enemy of the environment
China and Brazil: the taste for meat
Different generations sitting at the same table
Conclusion
References
Chapter six. Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience
Abstract
Introduction
Service robots in tourism: the potential for gastronomy experiences
Service robots and consumer attitudes: recent data and trends
Data and method
Results and discussion
Conclusions
References
Chapter seven. Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine
Abstract
Introduction
Sustainable restaurant: the chef as a key social actor
Methodology
Catalan cuisine: cultural identity and sustainability
Seasonality, product awareness, and cooperation with local producers
Barcelona as a cosmopolitan city: giving a new meaning to Catalan cuisine
Conclusions
References
Chapter eight. The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth
Abstract
Introduction
Theoretical approach and main concepts
Noma: a model of gastronomic excellence
The idea of the test
The domain of the wild
The wild as an icon of the indigenous
The architectural or institutional context
Labor relations
Cooks and customers without intermediaries
A brief contextualization of Noma
Acknowledgments
References
Chapter nine. Food on wheels: culinary paths toward sustainable lives for migrants in Germany
Abstract
Introduction: forced migration and civic engagement through food
Pedaling food bikes to bypass immigration structures
Conclusion
References
Chapter Ten. Agri-food routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin
Abstract
Introduction
Agri-food routes and sustainable rural development
Denomination of Origin Chile Yahualica
Gastronomic and food uses of Yahualica chili
Tourist and gastronomic activations of Yahualica chili
The Yahualica chili route and sustainable rural development
Conclusions
References
Chapter Eleven. Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030
Abstract
Introduction
Gastronomic tourism and alternative food networks
Gastronomic tourism and the Agenda 2030
The Pyrenees tourism brand: a case study
Discussion and conclusions
References
Chapter Twelve. Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain)
Abstract
Introduction: the construction of the “black legend” of Las Hurdes
Methods
Abundance versus the narrative of deprivation
Exquisiteness, sustainability, and new gastronomy
Final considerations
References
Chapter Thirteen. Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain)
Abstract
Introduction
Devouring nature without feeding people
From global to local: food consumption in the city of Lugo
One offer that expands against another that contracts?
Conclusions: the future was yesterday
References
Further reading
Chapter Fourteen. The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration
Abstract
Introduction
Conceptual approaches to the configuration of new consumers in the framework of migration and tourism
New markets, new consumers, and the generation of emerging food supply spaces in Mazatlan
Between the offer, the restriction, and the added value of organic products in the Mazatlán Organic Market
From culinary cosmopolitanism to agriculture on demand: new products and culinary information flows in the Mazatlán Organic Market
Final considerations
References
Index

F. Xavier Medina

F. Xavier Medina holds a PhD in Social Anthropology from the University of Barcelona and is full professor and academic and programs director in the Food, Nutrition and Physical Activity Department at the Faculty of Health Sciences, Open University of Catalonia. He the director of the UNESCO Chair on Food, Culture and Development and the World President of the International Commission on the Anthropology of Food and Nutrition. He is principal investigator at the FoodLab, the interdisciplinary research group on food, nutrition, society and health and is author and editor of several books and scientific articles published in international journals and specialty publications. His research areas include food and medical anthropology, gastronomy, tourism and socio-economic development.

Affiliations and expertise

Faculty of Health Sciences, Universitat Oberta de Catalunya (UOC), Barcelona, Spain

David Conde

Dr. David Conde has a PhD in social anthropology and is senior lecturer at the University of Extremadura in Cáceres, Spain. Dr. Conde is the author of several scientific articles, books and book chapters and has participated as a reviewer for social science and humanities journals. He is a member of the GISCSA Research group (UNEX), and he is currently doing fieldwork in rural areas of Extremadura linked to the analysis of depopulation and aging processes, focused on problems of access to health services, food practices or loneliness.

Affiliations and expertise

Faculty of Nursing and Occupational Therapy, University of Extremadura (UEx), Caceres, Spain

Lorenzo Mariano

Dr. Lorenzo Mariano has a PhD in Social Anthropology and is senior lecturer at the University of Extremadura. He is responsible for relations with Latin America for the International Commission of Anthropology of Food and Nutrition and has been Deputy Director of the Office for Development Cooperation and volunteering at the University of Extremadura for two years. He is the author of scientific articles, books, and book chapters and has participated as a reviewer for social science and humanities journals. He has been Visiting Professor at the Universidad San Carlos de Guatemala and Visiting Scholar at the Center for Human Rights and Peace Studies, at CUNY, New York. He is currently conducting fieldwork in rural areas of Extremadura linked to the analysis of depopulation and aging processes, focused on problems of access to health services, food practices or loneliness.

Affiliations and expertise

Faculty of Nursing and Occupational Therapy, University of Extremadura (UEx), Caceres, Spain