Chefs, Restaurants, and Culinary Sustainability
Susanne Højlund editor Carole Counihan editor
Format:Hardback
Publisher:University of Arkansas Press
Published:31st May '25
£80.00
Supplier delay - available to order, but may take longer than usual.
The 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.
Chefs, Restaurants, and Culinary Sustainability 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.
“With the acceleration of the ecological crisis, Chefs, Restaurants, and Culinary Sustainability is the first book to show from an anthropological perspective how cooks and chefs can and do play an essential role in the co-evolution of sustainable food systems and eaters.” - Claude Fischler, emeritus director of research, French National Centre for Scientific Research
“Chefs, Restaurants, and Culinary Sustainability highlights the role that chefs and restaurants can play in fostering more sustainable food systems. By offering a fresh look at what sustainability means in different contexts, the contributors show that hospitality, an industry that is often discounted as elitist and commodified, holds instead great potential for positive change and innovation.” - Fabio Parasecoli, professor of food studies, New York University
“In this fascinating volume, a rich set of ethnographies addresses crucial issues such as climate change crises, social justice, and ecology through the practices of food professionals who are experiencing sustainability in their kitchens, on their plates, and in their provisioning networks.” - Valeria Siniscalchi, author of Slow Food, Politics and Economy of a Global Movement
“Chefs, Restaurants, and Culinary Sustainability—impressive in both scope and depth— redefines sustainability in ways that should capture the attention not only of food scholars but restauranteurs and diners alike.” - Ken Albala, Tully Knoles Endowed Professor of History, University of the Pacific
ISBN: 9781682262641
Dimensions: 229mm x 152mm x 25mm
Weight: 567g
392 pages