Unlike the other books in the market, this volume brings a multidisciplinary focus to bear on the topic. The volume emphasises the symbiosis between different subject areas, and demonstrates the value in analysing food sustainability from multiple perspectives. The disciplinary fulcrum of the book is anthropology, thereby filling a key gap in the market; there are surprisingly few recent volumes which look at food sustainability from an anthropological point of view. Several of the contributions use ethnographic methods, showing how microscale studies can illuminate macroscale issues. The book…mehr
Unlike the other books in the market, this volume brings a multidisciplinary focus to bear on the topic. The volume emphasises the symbiosis between different subject areas, and demonstrates the value in analysing food sustainability from multiple perspectives. The disciplinary fulcrum of the book is anthropology, thereby filling a key gap in the market; there are surprisingly few recent volumes which look at food sustainability from an anthropological point of view. Several of the contributions use ethnographic methods, showing how microscale studies can illuminate macroscale issues. The book also includes contributions from practitioners working in the broad area of food sustainability, which provides an additional applied dimension to the collection. In all chapters, specialist jargon is deliberately avoided, allowing specialist knowledge from the different disciplinary perspectives to be available to all readers.
Lucy Antal is the NorthWest project manager for Feedback Global's Regional Food Economy, promoting a circular economy approach to food surplus through enterprise, education and advocacy.
Inhaltsangabe
List of Illustrations Preface Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Introduction: Food and Sustainability in the Twenty-First Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa Paul Collinson Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture F. Xavier Medina Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo Giovanni Orlando Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del R¿o Santiago, Mexico: A First Approach to Sustainability Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities Iain Young Chapter 7. 'Dig for Sustainability' in the Twenty-first Century: Allotments, Gardens and Television Helen Macbeth Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge Lucy Antal Chapter 9. Food and the Problem of Uncertainty - Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese Border Peter Kaiser Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability Valentina Peveri Chapter 11. The Indian 'Meat Dilemma': Malnutrition, Social Hierarchy and Ecological Sustainability Michaël Bruckert Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain Maria Gracia-Arnaiz Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study Nick Doran and Iain Young Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture Iain Young Index
List of Illustrations Preface Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Introduction: Food and Sustainability in the Twenty-First Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 1. Towards a Cross-disciplinary Approach to Food and Sustainability in the Twenty-first Century Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth Chapter 2. Food Insecurity and Sustainability in Sub-Saharan Africa Paul Collinson Chapter 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture F. Xavier Medina Chapter 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo Giovanni Orlando Chapter 5. Wild Phytogenetic Resources for Food in the Barranca del R¿o Santiago, Mexico: A First Approach to Sustainability Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox, Raymundo Villavicencio García Chapter 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities Iain Young Chapter 7. 'Dig for Sustainability' in the Twenty-first Century: Allotments, Gardens and Television Helen Macbeth Chapter 8. Food and Sustainability in the Twenty-first Century: How Places in the UK are Working to Meet This Challenge Lucy Antal Chapter 9. Food and the Problem of Uncertainty - Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages From Refugee Camps Along the Thai Burmese Border Peter Kaiser Chapter 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability Valentina Peveri Chapter 11. The Indian 'Meat Dilemma': Malnutrition, Social Hierarchy and Ecological Sustainability Michaël Bruckert Chapter 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain Maria Gracia-Arnaiz Chapter 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study Nick Doran and Iain Young Chapter 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture Iain Young Index
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