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Author:   Carole Counihan ,  Susanne Højlund
Publisher:   University of Arkansas Press
Imprint:   University of Arkansas Press
Dimensions:   Width: 15.20cm , Height: 2.50cm , Length: 22.90cm
Weight:   0.567kg
ISBN:  

9781682262641

ISBN 10:   1682262642
Pages:   392
Publication Date:   31 May 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Foreword – David Sutton Preface and Acknowledgements – Carole Counihan and Susanne HØjlund Introduction: Chefs, Restaurants, and Culinary Sustainability Susanne HØjlund and Carole Counihan I. Culinary Sustainability and Taste 1. Chefs Creating Tasty and Sustainable School Food in the United States Rachel E. Black 2. Restaurant Sustainability as a Form of Cultural Awareness: A Colombian Experience Ana MarÍa Ulloa and Laura GarzÓn 3. Strategies in Vegan Food Experience Design: The Case of Bellies Restaurant in Stavanger, Norway Jonatan Leer 4. Umamification as a Culinary Means for Sustainable Eating at Home and at Restaurants Ole G. Mouritsen and Klavs StyrbÆk II. Culinary Sustainability and Kitchen Practices 5. Expanding “Ethical” Cooking: Parisian Chefs’ Everyday Approaches to Culinary Sustainability RaÚl Matta 6. “Vegan Cookery for Me Is . . .”: Israeli Vegan Chefs Negotiating Veganism and Sustainability Liora Gvion 7. Sustainability as Craft: Introducing the Green Transition at Danish Culinary Schools Susanne HØjlund and Nanna Hammer Bech 8. Research Chefs in the United States and Scalable Opportunities for Sustainable Food Solutions Jonathan M. Deutsch III. Culinary Sustainability and Social Relations 9. Sustainability through Social Commitments: Farm to Chef in the Era of COVID-19 Sarra Talib and Amy Trubek 10. Sustainability, Race, and Culture in New Orleans Restaurants in the Wake of the Pandemic David Beriss and Lauren Darnell 11. “To Sustain the People”: Native Chefs and the Food Sovereignty Movement Elizabeth Hoover IV. Culinary Sustainability and Diversity, Equity, and Activism 12. Black Chefs and Just Sustainability: Affirming Systems of Food and Racial Justice Marilisa Navarro 13. A Cooks’ Alliance: Building Food Awareness and Cultural Sustainability in Kenya Michele Filippo Fontefrancesco and Dauro Mattia Zocchi 14. From New York’s Silverbird to Santa Fe’s Corn Dance CafÉ: Sustaining Indigenous Restaurants L. Sasha Gora 15. Interrupting Food Waste through Sustainable Cuisine in Ecuador Santiago Rosero and Joan Gross

Reviews

“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

Author Information

Carole Counihan is professor emerita of anthropology at Millersville University and editor-in-chief of the scholarly journal Food and Foodways. She is the author of Italian Food Activism in Urban Sardinia, A Tortilla Is Like Life, and Around the Tuscan Table. Susanne HØjlund is an anthropologist working on taste and food culture, chef education, and children’s perceptions of taste. She is head of the Food Culture Studies (FOCUS) center at Aarhus University. She is coeditor of several books including Making Taste Public and Sugar and Modernity in Latin America.

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