000			04038cam a22005178i 4500
001			23862411
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007			cr_|||||||||||
008			240517t20252025aru ob 001 0 eng
010			_a 2024021725
020			_a9781610758307 _q(ebook)
020			_z9781682262641 _q(cloth)
020			_z9781682262658 _q(paperback)
035			_a23862411
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050	0	0	_aTX911.3 .E84 _bC368 2025
082	0	0	_a647.95068 _223/eng/20240910
245	0	0	_aChefs, restaurants, and culinary sustainability / _cedited by Carole Counihan, Susanne Hj̜lund.
264		1	_aFayetteville : _bThe University of Arkansas Press, _c2025.
300			_a1 online resource (325 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aFood and foodways
504			_aIncludes bibliographical references and index.
505	2		_aIntroduction: 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			_a"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"-- _cProvided by publisher.
588			_aDescription based on print version record and CIP data provided by publisher; resource not viewed.
650		0	_aFood service _xMoral and ethical aspects.
650		0	_aFood service _xSocial aspects.
650		0	_aCooks _xPolitical activity.
650		0	_aEthnic restaurants.
650		0	_aCooking _xEnvironmental aspects.
650		0	_aSocial responsibility of business.
650		0	_aFood habits.
650		0	_aFood security.
650		0	_aSustainable development.
700	1		_aCounihan, Carole, _d1948- _eeditor.
700	1		_aHj̜lund, Susanne, _eeditor.
776	0	8	_iPrint version: _tChefs, restaurants, and culinary sustainability _dFayetteville : The University of Arkansas Press, 2025 _z9781682262641 _w(DLC) 2024021724
856			_uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=31804422 _yPresione para acceder al libro en línea.
942			_2lcc _c7
999			_c306234 _d306234