Publishers “Routledge” have asked Philip Sloan and Willy Legrand to produce a publication entitled “Handbook of Sustainable Food, Beverages and Gastronomy” which examines current debates, controversies and questions in the field and provides a systematic guide to the current state of knowledge on sustainable food, beverages and gastronomy in a holistic and interdisciplinary manner. So far, they have already 25 contributors from around the globe on board for this new publication including academics and industry professionals.
If you are eager to share your knowledge and opinions, please do so by submitting the material on the following address: [email protected]
Each contribution should be between 3000-4000 words if possible including references and the deadline is November 30th 2013. Each thematic section will have a brief introduction which highlights the content discussed within in it and how it fits into the overall aims of the book. Essentially, the handbook is designed to be read by undergraduate and graduate students studying tourism management, hospitality management, culinary arts as well as Industry practioners alike. Open the files below and find a rough outline attached of all chapters and potential subjects:
If you are interested in exploring several textbooks we have done so far, please follow the links bellow:
“Sustainable Hospitality and Tourism as Motors for Development”
“Sustainability in the Hospitality Industry: Principles of Sustainable Operations”, II Edition
*If you are interested in contributing, we would welcome a very short paragraph (200 to 300 words) about your potential contribution (rough subject idea) and we can get the ball rolling then with further details including the guidelines for writing the article.
Looking forward to hear from you and hope to have you on board.
Greetings from Bonn and best regards,
Head of Hospitality Management Department at
Internationale Hochschule Bad Honnef ,
Bonn International University of Applied Sciences.