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Books > Business & Economics > Business & management > Ownership & organization of enterprises
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Sustainable Culinary Systems - Local Foods, Innovation, Tourism and Hospitality (Hardcover, New)
Loot Price: R4,385
Discovery Miles 43 850
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Sustainable Culinary Systems - Local Foods, Innovation, Tourism and Hospitality (Hardcover, New)
Series: Routledge Studies of Gastronomy, Food and Drink
Expected to ship within 12 - 17 working days
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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.
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