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The taste of a healthy and sustainable diet: What is the recipe for the future?
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Peter R Klosse --- Gastronomy, Hotel Management School Maastricht, The NetherlandsThe world faces serious challenges and many of those involve current food behaviour. People have been seduced into liking food and drinks that are neither healthy nor good for the environment. Clearly we need a robust food system that is... -
Local food and authenticity in Greek restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Gerasimos-Panagiotis Angelopoulos --- Academy of International Hospitality Research, Stenden Hotel Management School, the Netherlands Jan Arend Schulp --- Academy of International Hospitality Research, Stenden Hotel Management School, the Netherlands Vanessa de Oliveira Menezes --- Academy of International Hospitality Research, Stenden Hotel Management School, the NetherlandsThis article aims to understand the role of local food and authenticity for restaurateurs in Athens and Patras, Greece. Nine restaurant owners were interviewed about their current dishes, menu and ingredients. The results of this qualitative research indicate that, for... -
On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Matheus Alves Zanella --- , SwitzerlandConcerns with the sustainability of food have moved from the margins of the gastronomy world to a much more central stage, mirroring a growing concern by citizens around food origins, carbon footprint and social practices in value chains. Evolving literature... -
“When you mix the best of high society with the best of high society”: culinary cannabis and the US hospitality industry
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Alana N Seaman --- University of North Carolina Wilmington, USAThe culinary use of cannabis in the US has increased dramatically in the wake of relaxed federal and state laws governing the production, distribution, possession and use of it and its derivatives. While cannabis refers to both hemp and marijuana... -
“A is for Aircháelán”: the case for compiling a compendium of food in Ireland
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: John D. Mulcahy --- , IrelandSimilar to any geography, food and beverages have been an integral part of Ireland’s cultural fabric. Yet, in Ireland, despite a growing body of publications, a lacuna exists. Until now, no one has undertaken the compilation of an overarching reference...