Sustainable Gastronomy 2025: Preserve Local Culinary Traditions with Powerful Cultural Innovations

📢 Important Notice: Call for Book Chapters on Sustainable Gastronomy 2025

In today’s fast-paced global environment, the extinction of regional cuisines and cultural practices is a growing concern. Bentham Science, a globally recognized publisher indexed by Scopus, has announced an exciting Call for Chapters for an upcoming book titled:

From Traditions to Extinction-

Sustainability of Local Gastronomy & Culture in Global Context

This groundbreaking publication invites researchers, scholars, and culinary experts to contribute their insights on preserving local gastronomic traditions while addressing the challenges posed by globalization. The book will cover various topics related to regional cuisine, cultural identity, and sustainable gastronomy.

📍 Key Topics of Interest

The book (Sustainable Gastronomy 2025) seeks contributions on, but not limited to, the following areas:

• ✨ Extinction of Regional & Local Cuisine

• 🌟 Cultural & Heritage Cuisine

• 🍽️ Food & Culture Mobility

• 🌱 Sustainability of Regional Cuisine & Culture

• 🍳 Innovation in the Culinary World

• 💚 Survival of Local Cuisine & Culture

• 🌟 Identity through Food: How Regional Cuisine Influences Cultural Identity

• 🌍 Impact of Tourism on Local Gastronomy Preservation or Dilution

• 🎭 Conventional Cooking Techniques vs. Technological Advances

• 🔒 Laws and Policies for Sustainable Gastronomy

• 🧑‍🏫 Community-Based Programs to Preserve Gourmet Traditions

🗓️ Important Dates to Remember

• ✍️ Proposal Submission Deadline: 5th March 2025

• 📜 Notification of Acceptance: 15th March 2025

• 📰 Full Chapter Submission: 10th April 2025

• 🔄 Review Results Returned: 30th April 2025

• 🔹 Final Acceptance Notification: 10th May 2025

• 📆 Final Chapter Submission: 15th June 2025

📖 Meet the Editors

The book (Sustainable Gastronomy 2025) is edited by leading experts in the field:

👨‍🔬 Dr. Vinod Kumar – Assistant Professor, Amity University, Haryana, India 🇮🇳

👨‍🔬 Dr. Anshul Garg – Senior Lecturer & Programme Director, Taylor’s University, Malaysia 🇲🇾

👨‍🔬 Dr. Kuldeep Singh – Assistant Professor, Amity University, Haryana, India 🇮🇳

🖋️ How to Submit Your Proposal

📩 Send an abstract (150–200 words) with 6 keywords and a tentative table of contents to:

📧 benthamcuisine@gmail.com

⚠️ Note:

❌ No ChatGPT or AI-generated content is allowed for submissions!

💰 No processing or publication charges apply—this is a golden opportunity! 🏆

🎉 Why Contribute?

Local gastronomy isn’t just about food—it’s about preserving stories, identity, and heritage (Sustainable Gastronomy 2025)

🏞️✨. This book will explore how globalization affects regional cuisines and what we can do to sustain our culinary traditions 🍲❤️.

Contributing means (Sustainable Gastronomy 2025):

✅ Getting featured in a Scopus-indexed publication 📖

✅ Gaining international recognition 🌍

✅ Sharing your passion for culture & food with a global audience 🎤

 

 

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