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Food Culture, Consumption and Society
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.
Perspectives for a New Social Theory of Sustainability
This ambitious book outlines the theoretical and practical implications of the recent technological revolution of human/non-human relations for social researchers, and in so doing, seeks to develop more adequate theoretical and methodological models for social scientists to describe and investigate these social transformations and their consequences. The environmental strategies to balance human actions with the earth’s resources utilizing a sustainable approach can inspire original conceptualizations and, therefore, a new sociological paradigm rooted in a necessary rethinking of the dualism between nature and culture, and of human relations in a hyper-connected society increasingly compos...
Street Food
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
Grazing Communities
Pastoralism is a diffused and ancient form of human subsistence and probably one of the most studied by anthropologists at the crossroads between continuities and transformations. The present critical discourse on sustainable and responsible development implies a change of practices, a huge socio-economic transformation, and the return of new shepherds and herders in different European regions. Transhumance and extensive breeding are revitalized as a potential resource for inner and rural areas of Europe against depopulation and as an efficient form of farming deeply influencing landscape and functioning as a perfect eco-system service. This book is an occasion to reconsider grazing communities’ frictions in the new global heritage scenario.
Italian Studies on Quality of Life
This volume provides an overview of the ways the Italian school of quality of life studies addresses well-being and quality of life, from both a substantive and a methodological point of view. It discusses various topics such as those of equitable and sustainable wellbeing, lifestyles, the organization of economy and welfare, as well as aspects related to the measurement of quality of life in small towns, institutional transparency and corruption prevention indicators. Chapters presented in this volume are drawn from papers presented at the conferences of the Italian Association for Quality of Life Studies (AIQUAV) held in Florence, Italy, in 2015 and 2016. The volume is organised into three parts. The first part is devoted to methods and indicators for research on quality of life, the second part to social sustainability, lifestyles, cultural aspects and local applications, and the third to economy, welfare and quality of life. The volume hosts contributions that are interdisciplinary in scope and mirror the complexity of the globalized world.
Trying to Measure Globalization
The aim of this book is to conduct a critical survey of the main tools devised for the synthetic measurement of globalization processes. To this end, the first part of the book discusses the meaning of the concept considered, highlighting the different and often contradictory interpretations put forward in its regard in the literature. Subsequently analysed are the passages and issues that must be addressed when constructing an instrument intended to measure a social phenomenon of such complexity as globalization. Stressed in particular is that the researcher’s subjectivity is repeatedly involved in these passages, so that no instrument can have objective validity. Given these premises, th...
Services, Experiences and Innovation
Whilst innovation has traditionally focused on manufacturing, recently research surrounding service innovation has been flourishing. Furthermore, as consumers become ever more sophisticated and look for experiences, a research field investigating this topic has also emerged. This book aims to develop an integrated approach to the field of experience and services through innovation by showing that it is necessary to take several factors into account. As such, it makes a substantial and compelling contribution to the interdependencies between innovation, services and experience research.
Post-COVID Marketing Challenges
Contents: Editorial: Marketing after COVID-19: Crisis adaptation, innovation and sustainable technological advances - Katia Iankova and Pedro Longart Branding Al Ain as a tourist destination - Pedro Longart and Katia Iankova Impact of digital marketing on SMEs performance in Saudi Arabia: Implications on building NEOM - Areej Algumzi Innovative crisis-response through best human resources practices during COVID-19 - Bharti Pandya and Bistra Boukareva Antecedents of consumptive behavior prior to the celebration of Eid Al-Fitr during the COVID-19 Pandemic - Amaliyah Amaliyah and Aminatus Zakhra The shifting trend in online buyer’s behaviour under the impact of COVID-19 pandemic in Vietnam - ...
Chefs, Restaurants, and Culinary Sustainability
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.
