Chefs, Restaurants, and Culinary Sustainability - Paperback
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Availability:In StockContributor:Carole Counihan (Editor)Series:Food and FoodwaysPublish date:2025-01-06Pages:392
Language:EnglishPublisher:University of Arkansas PressISBN-13:9781682262658ISBN-10:1682262650UPC:9781682262658Book Category:Business & Economics, Social ScienceBook Subcategory:IndustriesBook Topic:Hospitality, Travel & TourismSize:9.00 x 6.00 x 0.71 inchesWeight:1.0318Product ID:SC40SBW4DD
Chefs, Restaurants, and Culinary Sustainability
The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative...
Series: Food and Foodways
Language:EnglishPublisher:University of Arkansas PressISBN-13:9781682262658ISBN-10:1682262650UPC:9781682262658Book Category:Business & Economics, Social ScienceBook Subcategory:IndustriesBook Topic:Hospitality, Travel & TourismSize:9.00 x 6.00 x 0.71 inchesWeight:1.0318Product ID:SC40SBW4DD
Carole Counihan is professor emerita of anthropology at Millersville University and editor-in-chief of the scholarly journal Food and Foodways. She is the author of Italian Food Activism in Urban Sardinia, A Tortilla Is Like Life, and Around the Tuscan Table. Susanne H?jlund is an anthropologist working on taste and food culture, chef education, and children's perceptions of taste. She is head...
Publisher: University of Arkansas Press
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