Sustainable Gastronomy Day

Sustainable Gastronomy Day

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Brill’s List for Sustainable Gastronomy Day!

In honour of Sustainable Gastronomy Day, we invite our readers to reflect on their relationship with food: what do we consume and where does it come from, and how can we be more mindful of the environmental repercussions of food preparation and production?

Giving thought to the UN’s SDG2 – to “end hunger, achieve food security and improved nutrition and promote sustainable agriculture” – seems more pressing than ever, and so we’ve created a selection of some of our most interesting titles on gastronomy and sustainability. We might have even added a few other fascinating books on food and culture. Read further to find out!

Book favourites

The Journal of Insects as Food and Feed

This journal covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. Using insects as food and feed reduces the environmental impacts associated with production.

Read more on the journal page.

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Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293)
English Translation with Introduction and Glossary
Nawal Nasrallah

Impact of hybrid potato
The future of hybrid potato from a systems perspective
Edited by Paul C. Struik, Peter R. Gildemacher,
Dirk Stemerding and
Pim Lindhout

The basics of edible insect rearing
Handbook for the production chain
Edited by Teun Veldkamp Wageningen Livestock Research, J. Claeys,
O.L.M. Haenen,
J.J.A. van Loon
and T. Spranghers

Food quality management
Technological and managerial principles and practices
Pieternel A. Luning and
Willem J. Marcelis

Advancement of insects as food and feed in a circular economy
Edited by Birgit Rumpold, Arnold Van Huis,
Ine van der Fels-Klerx
and Jeffrey Tomberlin

Series of Insects as Food and Feed, 2

The Tale of Tea
A Comprehensive History of Tea from Prehistoric Times to the Present Day
George L. van Driem

Transforming food systems: ethics, innovation and responsibility
Edited by Donald Bruce and Ann Bruce

Waste to Food
Returning nutrients to the food chain
Edited by Sergiy Smetana, D. Pleissner
and V. Zuin Zeidler

What Is Edible?
A journey through the world of food taboos and food cultures
Adel P. den Hartog

A History of Mali’s National Drink
Following the Tea Ritual from China to West Africa
Ute Röschenthaler

African History, 11

Earthly Delights
Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500-1900
Edited by Angela Jianu
and Violeta Barbu

Balkan Studies Library, 23

Applied food science
Edited by Bart Wernaart and
Bernd van der Meulen

Eating in Isaiah
Approaching the Role of Food and Drink in Isaiah's Structure and Message
Andrew T. Abernethy

Biblical Interpretation Series, 131

Crossroads of Cuisine
The Eurasian Heartland, the Silk Roads and Food
Paul David Buell,
Eugene N. Anderson,
Montserrat de Pablo Moya
and Moldir Oskenbay

Crossroads - History of Interactions across the Silk Routes, 2