{"product_id":"chefs-restaurants-and-culinary-sustainability-paperback","title":"Chefs, Restaurants, and Culinary Sustainability - Paperback","description":"\u003cp\u003eby \u003cb\u003eCarole Counihan\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative solutions, as chefs and restaurateurs adjust to customer demands and political imperatives for socially responsible civic action. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003ci\u003eChefs, Restaurants, and Culinary Sustainability\u003c\/i\u003e explores how chefs around the world approach culinary sustainability in highly unstable times while working in myriad professional domains. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide a sophisticated and engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCarole Counihan is professor emerita of anthropology at Millersville University and editor-in-chief of the scholarly journal \u003ci\u003eFood and Foodways\u003c\/i\u003e. She is the author of \u003ci\u003eItalian Food Activism in Urban Sardinia\u003c\/i\u003e, \u003ci\u003eA Tortilla Is Like Life\u003c\/i\u003e, and \u003ci\u003eAround the Tuscan Table\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Susanne H?jlund 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 \u003ci\u003eMaking Taste Public\u003c\/i\u003e and\u003ci\u003e Sugar and Modernity in Latin America\u003c\/i\u003e.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9 x 6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 2025\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51755386831136,"sku":"9781682262658","price":37.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/a8c6ef7c448b2aa938b6f6573db42058.webp?v=1780057608","url":"https:\/\/ebocreations.com\/products\/chefs-restaurants-and-culinary-sustainability-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}