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

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, s

This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and p

Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable

In these “thought-provoking visions of the future” (The Wall Street Journal), Joe Quirk and Patri Friedman of the Seasteading Institute explain how ocean ci