图书简介

Contents: Introduction: food relocalisation and knowledge dynamics for sustainability in rural areas, Maria Fonte; Part I Reinventing Local Food and Local Knowledge: ?Local food? as a contested concept: networks, knowledges, nature and power in food-based strategies for rural development, Hilary Tovey; Creating a tradition that we never had: local food and local knowledge in Northeast Germany, Rosemary Siebert and Lutz Laschewski; The reconstruction of local food knowledge in the Isle of Skye, Scotland, Lorna Dargan and Edmund Harris; Local food production in Sweden: the Eldrimner national resource centre for small-scale food production and refining, Karl Bruckmeier. Part II Valorising Local Food and Local Knowledge: From local to the global: knowledge dynamics and economic restructuring of local food, Isabel Rodrigo and José Ferragolo da Veiga; The construction of origin certification: knowledge and local food, Maria Fonte; One tradition, many recipes: social networks and local food ? the Oscypek cheese case, Tomasz Adamski and Krzysztof Gorlach; Traditional food as a strategy in regional development: the need for knowledge diversity, Gunn-Turid Kvam; Traditional and artisanal versus expert and managerial knowledge: dissecting two local food networks in Valencia, Spain, Almudena Buciega Arévalo, Javier Esparcia Pérez and Vicente Ferrer San Antonio; Reclaiming local food production and the local-expert knowledge nexus in two wine producing areas in Greece, Apostolos G. Papdopoulos; Conclusion: Europe?s integration in the diversities of local food and local knowledge, Maria Fonte; Index.

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