Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality (Routledge Studies of Gastronomy, Food and Drink)

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9780415533706: Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality (Routledge Studies of Gastronomy, Food and Drink)
Críticas:

"…there are many things to admire about this book, especially the different case studies which allow the reader to understand the frameworks that are used. The chapters are relevant, interesting and useful.  The reader may be surprised by the quality of  theoretical research and practical applications. I find this book to be a useful and interesting book for university students, researchers or just for culinary lovers. The value of  the chapters is exceptional." Sara Sbai, School of Business, Mundiapolis University in Casablanca, Morocco and CAEPEM, IAE, University of Perpignan Via Domitia, France

Reseña del editor:

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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Editorial: Taylor Francis Ltd, United Kingdom (2012)
ISBN 10: 0415533708 ISBN 13: 9780415533706
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Descripción Taylor Francis Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 236 x 155 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAZ9780415533706

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C. Michael Hall, Stefan Gossling
Editorial: Routledge 2012-12-04 (2012)
ISBN 10: 0415533708 ISBN 13: 9780415533706
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Descripción Routledge 2012-12-04, 2012. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-04928816

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Editorial: Taylor Francis Ltd, United Kingdom (2012)
ISBN 10: 0415533708 ISBN 13: 9780415533706
Nuevos Tapa dura Cantidad: 1
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Descripción Taylor Francis Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 236 x 155 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAZ9780415533706

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ISBN 10: 0415533708 ISBN 13: 9780415533706
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Descripción Estado de conservación: New. Bookseller Inventory # ST0415533708. Nº de ref. de la librería ST0415533708

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Hall, C. Michael (EDT)/ Gossling, Stefan (EDT)
Editorial: Taylor & Francis Ltd 2012-11-29, London (2012)
ISBN 10: 0415533708 ISBN 13: 9780415533706
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Descripción Taylor & Francis Ltd 2012-11-29, London, 2012. hardback. Estado de conservación: New. Nº de ref. de la librería 9780415533706

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97804155337060000000

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C. Michael Hall
Editorial: Routledge (2012)
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Descripción Routledge, 2012. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería GB-9780415533706

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Editorial: Taylor & Francis Ltd (2012)
ISBN 10: 0415533708 ISBN 13: 9780415533706
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Descripción Taylor & Francis Ltd, 2012. Estado de conservación: New. Editor(s): Hall, C. Michael; Gossling, Stefan. Series: Routledge Studies of Gastronomy, Food and Drink. Num Pages: 328 pages, 12 black & white illustrations, 54 black & white tables, 4 black & white halftones, 8 bla. BIC Classification: KCD; KNAC; RNU. Category: (UP) Postgraduate, Research & Scholarly. Dimension: 236 x 160 x 29. Weight in Grams: 618. . 2012. 1st Edition. Hardcover. . . . . . Nº de ref. de la librería V9780415533706

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C. Michael Hall, Stefan Gossling
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Descripción Hardback. Estado de conservación: New. Not Signed; 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, book. Nº de ref. de la librería ria9780415533706_rkm

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