Carole Counihan, Susanne Hřjlund

Gebundenes Buch

Chefs, Restaurants, and Culinary Sustainability

Beschreibung

"This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future"--

Autor

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 Højlund is an anthropologist working on taste and food culture, chef education, and children's perceptions of taste. She is head of the Food Culture Studies (FOCUS) center at Aarhus University. She is coeditor of several books including Making Taste Public and Sugar and Modernity in Latin America.

Produktdetails

• Verlag: University of Arkansas Press
• Seitenzahl: 392
• Erscheinungstermin: 6. Januar 2025
• Englisch
• Abmessung: 229mm x 152mm x 25mm
• Gewicht: 454g
• ISBN-13: 9781682262641
• ISBN-10: 1682262642
• Artikelnr.: 71310834