The Routledge Handbook of Sustainable Food and Gastronomy (Paperback, 1)

Part 1:Anthropology of Food1.“Luxurious simplicity”. Self-sufficient food production in Italian Ecovillages Alice Brombin2. Spirituality, Social Identity and Sustainability Peter Varga3.‘Sustainable food’: Whose responsibility is it anyway? A personal commentary Clare Hindley4. Food for thought: culinary heritage, nostalgia, and food history Paul Cleave Part 2:Local Food Initiatives5. Does the pursuit of local food destroy our environment: questions of authenticity and sustainability? Sean Beer6. Back to the roots ? when hip meets sustainable: A case study of the Kartoffelkombinat in MunichThomas Berron7. Nutrition in Rural IndiaRicha Govil8. Aboriginal food: traditional dishes surviving in the fast food eraDonald Sinclair and Carolann Marcus9. Sustaining and spreading local food culture through cooking classes: A case study of Chiang Mai, ThailandWantanee Suntikul, Rodrigues Ng Iris, Ho Weng I, Luo Xiao Yan, Lam Iok Cheng, and Chan Weng San10. The use of local culture and sustainability in local food and beverage entrepreneurship: Case studies in CornwallJohn Tredinnick-Rowe and Tim TaylorPart 3: Food Movements11. Vegetarianism for Public Health and for the Environment: Major F&B implications Maryam Yepes12. Reducing the Food Miles: Locavorism and Seasonal EatingJan Arend Schulp 13. Spa Cuisine: an opportunity for the Hospitality Industry? Sandra J Cooper 14. Discussions on Slow Food and San FranciscoAlissa Folendorf, Colin Johnson, and Mehmet ErgulPart 4: Social Pillar/ Social Entrepreneurship15. Ethical Employment in the Catering IndustryGaurav Chawla