Disability and gastronomy - Philippe Fourny

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Issues of employment, training, accessibility, the right to good food and inclusivity are addressed.
Disability in the Kitchen! What better way to overcome prejudice than to see what's cooking in the kitchen? This new issue of "Perspectives on Disability" focuses on the culinary and restaurant sector, one of the leading employers of people with disabilities. In this field, welcoming and inclusive experiences have proliferated in recent years, as evidenced by restaurants, bars, and workshops like 65 degrés, Biscornu, Bistro Papillon, Café joyeux, Dans le noir?, and Les petits plats de Maurice, which are exceptional places for living and sharing.
But discussing disability in the kitchen also means talking about adaptation and accessibility—not only of kitchens and their utensils, but also the challenges surrounding training and prevention. It also raises the issue of the "right to eat well," because the nutrition of people with disabilities and the elderly, often neglected, is fundamental to their well-being and health. This is also why specific recipes, tools, and programs are developed to better meet the nutritional needs that correspond to the diversity of situations and disabilities.