1-4 of 4
Gastronomica. 2017; 1721–4 doi: https://doi.org/10.1525/gfc.2017.17.2.1
Published: 01 May 2017
...Scott Haas Japanese gastronomy is celebrated justifiably for its harmony with nature and seasonality. Neglected in this celebration are the ideological values and the environmental impact of the gastronomy. Lack of sustainability, degradation of the soil, and industrial practices in agriculture are...
Gastronomica. 2016; 16427–32 doi: https://doi.org/10.1525/gfc.2016.16.4.27
Published: 01 November 2016
... technologies and mass entertainment. For the 20 million people who came to play at social justice or sample bites of sustainability, what did Expo Milano really offer? What questions were asked, what experiences created, and what did visitors leave with at the end of the day? This article critiques the event...
Gastronomica. 2016; 16269–80 doi: https://doi.org/10.1525/gfc.2016.16.2.69
Published: 01 May 2016
...Susanne Freidberg In 2015, controversy over the Dietary Guidelines for Americans reached a new level when the government-appointed Dietary Guidance Advisory Committee (DGAC) recommended that those guidelines promote more sustainable diets, particularly those lower in animal-based foods. Although...
Gastronomica. 2015; 15470–85 doi: https://doi.org/10.1525/gfc.2015.15.4.70
Published: 01 November 2015
... food is directly related to the rise of “multicultural” and “sustainable” development paradigms, and corresponding changes in the roles of “culture/tradition” and “environment” in development discourse. While quinoa’s insertion in the MFN departs in some ways from the fable of the Western scientist...