04038cam a22005178i 4500 23862411 OSt 20260514101206.0 m |o d | cr_||||||||||| 240517t20252025aru ob 001 0 eng 2024021725 9781610758307 (ebook) 9781682262641 (cloth) 9781682262658 (paperback) 23862411 DLC eng rda DLC DLC pcc TX911.3 .E84 C368 2025 647.95068 23/eng/20240910 Chefs, restaurants, and culinary sustainability / edited by Carole Counihan, Susanne Hj̜lund. Fayetteville : The University of Arkansas Press, 2025. 1 online resource (325 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Food and foodways Includes bibliographical references and index. 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. "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"-- Provided by publisher. Description based on print version record and CIP data provided by publisher; resource not viewed. Food service Moral and ethical aspects. Food service Social aspects. Cooks Political activity. Ethnic restaurants. Cooking Environmental aspects. Social responsibility of business. Food habits. Food security. Sustainable development. Counihan, Carole, 1948- editor. Hj̜lund, Susanne, editor. Print version: Chefs, restaurants, and culinary sustainability Fayetteville : The University of Arkansas Press, 2025 9781682262641 (DLC) 2024021724 https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=31804422 Presione para acceder al libro en línea. lcc 7 306234 306234 0 0 lcc 0 0 12 12 45 2026-05-05 97 = YBP Library Services 49.43 0 TX911.3 .E84 C368 2025 52000003299404 2026-05-05 00:00:00 c. 1 Ebook 49.43 2026-05-05 7