Detalles MARC
| 000 -LEADER |
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04038cam a22005178i 4500 |
| 001 - CONTROL NUMBER |
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23862411 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260514101206.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m |o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr_||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240517t20252025aru ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2024021725 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781610758307 |
| Qualifying information |
(ebook) |
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| Canceled/invalid ISBN |
9781682262641 |
| Qualifying information |
(cloth) |
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| Canceled/invalid ISBN |
9781682262658 |
| Qualifying information |
(paperback) |
| 035 ## - |
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| System control number |
23862411 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 042 ## - |
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| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX911.3 .E84 |
| Item number |
C368 2025 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
647.95068 |
| Edition number |
23/eng/20240910 |
| 245 00 - TITLE STATEMENT |
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| Title |
Chefs, restaurants, and culinary sustainability / |
| Statement of responsibility, etc. |
edited by Carole Counihan, Susanne Hj̜lund. |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
Fayetteville : |
| Name of producer, publisher, distributor, manufacturer |
The University of Arkansas Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (325 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 490 0# - SERIES STATEMENT |
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| Series statement |
Food and foodways |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 2# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Introduction: Chefs, Restaurants, and Culinary Sustainability -- I. Culinary Sustainability and Taste -- 1. Chefs Creating Tasty and Sustainable School Food in the United States -- 2. Restaurant Sustainability as a Form of Cultural Awareness: A Colombian Experience -- 3. Strategies in Vegan Food Experience Design: The Case of Bellies Restaurant in Stavanger, Norway -- 4. Umamification as a Culinary Means for Sustainable Eating at Home and at Restaurants -- II. Culinary Sustainability and Kitchen Practices -- 5. Expanding “Ethical” Cooking: Parisian Chefs’ Everyday Approaches to Culinary Sustainability -- 6. “Vegan Cookery for Me Is . . .”: Israeli Vegan Chefs Negotiating Veganism and Sustainability -- 7. Sustainability as Craft: Introducing the Green Transition at Danish Culinary Schools -- 8. Research Chefs in the United States and Scalable Opportunities for Sustainable Food Solutions -- III. Culinary Sustainability and Social Relations -- 9. Sustainability through Social Commitments: Farm-to-Chef in the Era of COVID-19 -- 10. Sustainability, Race, and Culture in New Orleans Restaurants in the Wake of the Pandemic -- 11. “To Sustain the People”: Native Chefs and the Food Sovereignty Movement -- IV. Culinary Sustainability and Diversity, Equity, and Activism -- 12. Black Chefs and Just Sustainability: Affirming Systems of Food and Racial Justice -- 13. A Cooks’ Alliance: Building Food Awareness and Cultural Sustainability in Kenya -- 14. From New York’s Silverbird to Santa Fe’s Corn Dance Café: Sustaining Indigenous Restaurants -- 15. Interrupting Food Waste through Sustainable Cuisine in Ecuador -- Index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
"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"-- |
| Assigning source |
Provided by publisher. |
| 588 ## - |
|---|
| Source of description note |
Description based on print version record and CIP data provided by publisher; resource not viewed. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food service |
| General subdivision |
Moral and ethical aspects. |
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| Topical term or geographic name entry element |
Food service |
| General subdivision |
Social aspects. |
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| Topical term or geographic name entry element |
Cooks |
| General subdivision |
Political activity. |
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| Topical term or geographic name entry element |
Ethnic restaurants. |
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| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Environmental aspects. |
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| Topical term or geographic name entry element |
Social responsibility of business. |
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| Topical term or geographic name entry element |
Food habits. |
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| Topical term or geographic name entry element |
Food security. |
|
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| Topical term or geographic name entry element |
Sustainable development. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Counihan, Carole, |
| Dates associated with a name |
1948- |
| Relator term |
editor. |
|
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| Personal name |
Hj̜lund, Susanne, |
| Relator term |
editor. |
| 776 08 - |
|---|
| Relationship information |
Print version: |
| Title |
Chefs, restaurants, and culinary sustainability |
| Place, publisher, and date of publication |
Fayetteville : The University of Arkansas Press, 2025 |
| International Standard Book Number |
9781682262641 |
| Record control number |
(DLC) 2024021724 |
| 856 ## - |
|---|
| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=31804422 |
| Link text |
Presione para acceder al libro en línea. |
| 942 ## - |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |