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The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley ; preface by Roberto Flore.
- Format:
- Book
- Series:
- Routledge handbooks
- Language:
- English
- Subjects (All):
- Food supply--Environmental aspects.
- Food supply.
- Food industry and trade--Environmental aspects.
- Food industry and trade.
- Gastronomy.
- Genre:
- Electronic books.
- Physical Description:
- 1 online resource.
- Other Title:
- Handbook of sustainable food and gastronomy
- Place of Publication:
- London ; New York : Routledge, 2015.
- System Details:
- Mode of access: World Wide Web.
- text file
- Contents:
- pt. 1. Anthropology of food
- part 2. Local food initiatives
- part 3. Food movements
- part 4. Social pillar/social entrepreneurship
- part 5. Food innovation/future
- part 6. A sustainable restaurant system
- part 7. Culinary tourism
- part 8. General issues/world food crisis.
- Notes:
- Includes bibliographical references and index.
- ISBN:
- 9780203795699
- Access Restriction:
- Restricted for use by site license.
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