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Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality by C. Michael Hall, Gossling Stefan (Hardcover, 2012)

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Product Information

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.

Product Identifiers

Publisher
Taylor & Francis Ltd
ISBN-13
9780415533706
eBay Product ID (ePID)
129147694

Product Key Features

Author
C. Michael Hall, Gossling Stefan
Publication Name
Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality
Format
Hardcover
Language
English
Subject
Economics, Sustainability, Business
Publication Year
2012
Type
Textbook
Number of Pages
314 Pages

Dimensions

Item Height
234mm
Item Width
156mm
Item Weight
590g

Additional Product Features

Series Title
Routledge Studies of Gastronomy, Food and Drink
Editor
Gossling Stefan, C. Michael Hall
Country/Region of Manufacture
United Kingdom

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Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality by C. Michael Hall, Gossling Stefan (Hardcover, 2012)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in Adult Learning & University

Australian Guidebook for Structural Engineers by Lonnie Pack (Paperback, 2019)

Eduqas GCSE (9-1) Religious Studies Route B: Catholic Christianity and Judaism by Deirdre Cleary, Andrew Barron, Joy White, Patrick Harrison (Paperback, 2017)

The Ethnic Cleansing of Palestine by Ilan Pappe (Paperback, 2007)

Save on Adult Learning & University

The Australian Native Bee Hive Book: Keeping Stingless Sugarbag OATH Tim Heard

Weed Forager's Handbook: A Guide to Edible and Medicinal Weeds in Australia by A

Netter Atlas of Human Anatomy: Classic Regional Approach

George Hrabovsky Leonard Susskind Classical Mechanics (Paperback)

Havard's Nursing Guide to Drugs

Phillip J. Anderson The Secret Life of Real Estate and Banking (Hardback)

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