Gastronomy, sustainability, culture. An introduction to contemporary debates

This book aims to offer the reader an approach, through different case studies, to various topics in which gastronomy and sustainability are intertwined. We seek to analyze the problems that relate gastronomy—understood here in a broad sense of the concept and following the food chain, from food production to the reuse of waste—food sustainability—as a sine qua non element of local and global analysis and an unavoidable objective of any future development scenario. And culture—understood in its most anthropological sense, as a human creation from a broad and integrated approach. And all of this while also integrating interdisciplinary perspectives.