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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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Request a sales quoteFood, 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
Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy, and sustainability
- 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
- No. of pages: 276
- Language: English
- Edition: 1
- Published: May 18, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323959933
- eBook ISBN: 9780323959940
FM
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, SpainDC
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, SpainLM
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, SpainRead Food, Gastronomy, Sustainability, and Social and Cultural Development on ScienceDirect