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Slow Food Nation Why Our Food Should Be Good, Clean, and Fair

ISBN-10: 0847841308
ISBN-13: 9780847841301
Edition: 2013
List price: $16.00 Buy it from $6.15
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Description: By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is  More...

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Book details

List price: $16.00
Copyright year: 2013
Publisher: Rizzoli International Publications, Incorporated
Publication date: 9/3/2013
Binding: Paperback
Pages: 272
Size: 5.25" wide x 8.50" long x 0.75" tall
Weight: 0.990
Language: English

By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.

Carlo Petrini is a food writer and the founder and president of the International Slow Food Movement. He lives in Bra, Italy. William McCuaig is a translator living in Toronto. Alice Waters is executive chef and owner of Chez Panisse restaurant in Berkeley, CA.

Chef and restauranteur Alice Waters was born April 28,1944, in Chatham, New Jersey. She attended University of California at Berkeley where she earned a degree in French Cultural Studies. She has been the owner of the Chez Panisse in Berkeley, California for almost three decades. She is the author of The Chez Panisse Menu Cookbook and Chez Panisse Vegetables. Waters collaborated with others chefs and a cardiologist to produce Heart-Healthy Cooking for All Seasons. Her awards include the Bon Appetit magazine's Lifetime Achievement Award, Restaurant and Business Leadership Award, Restaurants & Institutions Magazine and the James Beard Humanitarian Award. She was named Best Chef in America by the James Beard Foundation in 1992 and was listed as one of the ten best chefs in the world by Cuisine et Vins de France.

Foreword
Introduction
A Worrying Picture
{Diary 1} Peppers and Tulips
{Diary 2} Tehuac�n
{Diary 3} Laguiole
A worrying picture
A single destiny: nature, man, and food
The Millennium Assessment
Restoring food to its central place
Agroindustry?
A new agriculture for the planet
The gastronome
Gastronomy and New Gastronomy
{Diary 4} My Gastronomy Teachers: Organizers, Writers, Producers, and Gourmets
Gastronomy
{Diary 5} Alice
{Diary 6} The Florence Group
{Diary 7} Pleasure and Health
The new gastronomy: a definition
Quality as an Objective
{Diary 8} The Tastes of My Memory
Good
{Diary 9} The Indian Prawns
Clean
{Diary 10} Green California
Fair
Three Ideas to Put into Practice
{Diary 11} New York and the Idea of Taste Workshops
Education
{Diary 12} At Morozzo Fair: The Capons
Co-producers
{Diary 13} Sir Albert Howard
Dialogue between realms
Backward in what sense?
Creating
{Diary 14} The Sami and the Mongols
Creating a network
{Diary 15} Short Circuit San Francisco-Bajardo
Bringing about cultural change: a holistic vision of the world of gastronomes
{Diary 16} Chiapas, Rockefeller, and the Small Farmers of Puglia
Creating a fair and sustainable food distribution system
{Diary 17} Rural Generosity
Creating a new system of values for the network of gastronomes
Conclusion
Appendix: From the Manifesto on the Future of Food
Afterword: 10 Things Every American Can Do to Strengthen Our Food Communities
Bibliography
Notes

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