This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable resta

"This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historica

"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate"

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agri

“Nicolette Hahn Niman sets out to debunk just about everything you think you know . . . She’s not trying to change your mind; she’s trying to save your wo