Chapter two - Gastronomy, seasonality, localism, and sustainability: lessons from a long memory, a pandemic, and a current war

Abstract

This chapter continues previous discussions on food security and environmental sustainability within the International Commission on the Anthropology of Food and Nutrition, but goes on to include discussion of localism, seasonality and gastronomy. It argues that for environmental sustainability and reduction of green house gas emissions, current levels of food transportation much be reduced. It, therefore, argues for localism in food production, retail and consumption, including encouragement of the physical exercise involved in growing one's own food in leisure time. As different locations have different seasons, localism includes eating foods in their season in each locality to reduce current levels of food transportation. The chapter reminds readers of the gastronomic pleasure derived from eating seasonal food when available fresh, a pleasure lost when such foods are available all year around due to transport from distant locations with different seasons.