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New Release The Routledge Handbook of Sustainable Food and Gastronomy
The Routledge Handbook of Sustainable Food and Gastronomy
Edited by Philip Sloan, Willy Legrand, and Clare Hindley
Preface by Roberto Flore, Nordic Food Lab, Copenhagen, Denmark
The issues surrounding the provision, preparation and development of food products are fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners.
Based on a multi-disciplinary approach, the handbook provides a systematic guide to the current state of knowledge on sustainable food. 75 expert contributors from around the globe provide results of recent research or discuss industry practices in 40 articles. The handbook begins by examining the anthropology of food and in particular analysing consumer food decisions and the role of history and self-identity in food choices. The handbook discusses various local food initiatives in the form of case studies; examines sustainable food trends and movements and explores current and future food science innovations. Part 7 includes a paper by Nikki Rose, "Responsible Travel as a Means to Preserve Cultural and Natural Heritage: Initiatives in Crete, Greece."