غذا و پایداری در قرن بیست و یکم: چشم اندازهای بین رشته ای ۲۰۱۹
Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives 2019

1. Cover

2. Title Page

3. Copyright Page

4. Contents

5. List of Illustrations

6. Preface

7. Introduction. Food and Sustainability in the Twenty-First Century

1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century

2. Food Insecurity and Sustainability in Sub-Saharan Africa

3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture

4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo

5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability

6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities

7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television

8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge

9. Food and the Problem of Uncertainty – Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages from Refugee Camps along the Thai–Burmese Border

10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability

11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability

12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain

13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study

14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture

22. Index