Food, Gastronomy, Sustainability, and Social and Cultural Development

1. Gastronomy, sustainability, culture. An introduction to contemporary debates 2. Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war 3. Why is environmental sustainability not possible without social sustainability? Food, sustainable diets, and sociocultural perspectives in the Mediterranean area 4. Sustainability at the menu of Malaysian, Indonesian, and Singaporean top chefs 5. Sustainable diets: intergenerational challenges from the Global South 6. Exploring tourists and local consumers' attitudes on service automation in restaurant industry: the Spanish fast-food experience 7. Sustainable restaurants in Barcelona (Spain): identity and sustainability in local cuisine 8. The cuisine of the new spirit of capitalism: Noma considerations regarding the value of the authentic and other orders of worth 9. Food on wheels: culinary paths toward sustainable lives for migrants in Germany 10. Agrifood routes as tools for sustainable rural development: the case of chili route in Yahualica Denomination of Origin 11. Gastronomic tourism and alternative food networks: a contribution to the Agenda 2030 12. Gastronomic tradition, sustainability, and development: an ethnographic perspective of gastronomy in Las Hurdes (Extremadura, Spain) 13. Eating and thinking at the same time: food consumption and sustainability in Lugo (Galicia, Spain) 14. The Organic Market of Mazatlan (Sinaloa, Mexico). Paradoxes of food supply, tourism, and migration