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Elsevier

Food, Gastronomy, Sustainability, and Social and Cultural Development

Cross-Disciplinary Perspectives

  • 1st Edition - May 18, 2023
  • Latest edition
  • Editors: F. Xavier Medina, David Conde, Lorenzo Mariano
  • Language: English

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

Description

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.

Key features

  • Considers gastronomy as a tool for sustainability
  • Includes practical use cases as applied examples of content coverage
  • Supports industry progress toward increased sustainable processes

Readership

Food scientists, those working in agriculture or with the food value chain, and those studying food, gastronomy, and sustainability

Table of contents

1. Introduction: Gastronomy as a tool for sustainability

2. Gastronomy, seasonality, locality and sustainability: lessons from a long memory and recent pandemic

3. Sensing Sustainable Futures and Situating Foodways in Everyday Practice: Community Responses and Emerging Alternatives in the Time of COVID-19
Supply networks, local development and gastronomic tourism: a contribution to SDG 12

4. Co-Creating New Directions for Service Robots in Gastronomy, Hospitality and Tourism

5. Environmental sustainability, social and cultural sustainability, and health. The case of the Mediterranean diet.

6. Food and gastronomy, and politics. The case of Spain

7. Food security and development cooperation in Guatemala. Challenges and problems for a sustainable agenda

8. Food Conviviality and Migrants’ Sustainable Livelihoods in Germany.

9. Sustainable traditions: "Chinampería" in Xochimilco Lake and the role of gastronomy in Mexico City

10. The agri-food routes as a tool for sustainable rural development. The case of the State of Mexico

Product details

  • Edition: 1
  • Latest edition
  • Published: May 23, 2023
  • Language: English

About the editors

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, Spain

DC

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

LM

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

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