Abstract
The article explores the Slow Food Cooks' Alliance initiative in Kenya and the cooks' role in fostering awareness of the local culinary culture, propagating traditional cooking practices, and the use of traditional foods.
Lingua originale | English |
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Titolo della pubblicazione ospite | Chefs, Restaurants, and Culinary Sustainability |
Editore | University of Arkansas Press |
Pagine | 237-254 |
Numero di pagine | 18 |
Stato di pubblicazione | Pubblicato - 2025 |
Keywords
- Anthropology of Food
- Kenya
- Slow Food
- Sustainability