Slow Food Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food

ISBN-10: 1931498016
ISBN-13: 9781931498012
Edition: 2001
List price: $24.95 Buy it from $3.00
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Book details

List price: $24.95
Copyright year: 2001
Publisher: Chelsea Green Publishing
Publication date: 10/1/2001
Binding: Paperback
Pages: 287
Size: 7.00" wide x 9.75" long x 0.75" tall
Weight: 1.386
Language: English

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.

Benjamin Watson is the editor of The Chelsea Green Reader . A longtime senior editor for Chelsea Green and other publishers, Watson specializes in books on sustainable agriculture, ecological gardening, and traditional foods and food culture. He is the author or coauthor of several nonfiction books, including Cider, Hard and Sweet , published by The Countryman Press/W.W. Norton. Watson's book writing and editing projects for Chelsea Green include Passport to Gardening, Slow Food , and The Slow Food Guide to New York City . Watson consults on heritage orchard and biodiversity projects around the country. He speaks frequently to audiences on the history and biological diversity of apples and the re-emerging national and world cider culture.

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

Foreword
Preface
Introduction
The Ark and the Deluge
Building the Ark
Sidebar: American Ark Products
Region Is Reason
Insidious Distance
In the American Ark: Wild Rice
Tradition and Consumerism
Slow Food versus McDonalds
A Broken Heart
Sidebar: Fat City, USA
Unnatural Cooking
Probably Good for You
On Fats
Nutraceutical Food
Sidebar: Researcher: Purple Grape Juice Good for the Heart
The Convict's Diet
Frying
Sidebar: Wok or Frying Pan?
Street Food
Falafel
Squid and Sweet Potatoes
Tacos
Khao Soy and Other Noodles
Without a Tablecloth: Tapas
Sidebar: Tapas
Fish and Chips
Farinata
The Smoke Market
Souvlaki
Beer
The Post-Industrial Pint
Drinkable Bread
Sidebar: Tasting
5,000 Varieties
New Brews
For Stout Lovers
Markets
Sunday Morning in Limogne
The Value of Time
Alkmaar: The Cheese Market
Native Chiles in Santa Fe
The Market at Ulan Bator
Prohibitions and Prejudice
Puritanical Proscriptions
Vietnamese Snake Tavern
Latter-Day Religion: Vegetarianism
Magic Bullets and Philosophers' Stones
Poultry
Bicycle or Airplane Chickens
The Wretched and the Noble
Tandoori
Spoilt Chickens
In the Streets, at Home
Sour Power
The Lebanese Calendar
Balsamic Vinegar
Pickles
Chutneys
Frankenfoods: Biotechnology
Transgenesis
Genetic Freedom
The Second Revolution
The Vine and the Engineer
A Miracle?
Cheese and Cheese Makers
Typical?
Tumalo Tomme in Oregon
"Toma": To Be or Not to Be
Farm with a View
Sidebar: Specialist Cheesemakers' Association
Wines and Vines
Conformity
The Secret of Diversity
The Origins of Champagne
Pest, Present and Future
The Revival Route
Zinfandel
In the Raw
Coldwave
The Greeks Call It [characters not reproducible]
My Father as a Tartar
Raw Recipes: Marinated Sardines
Sidebar: Raw Recipes
Animals and Meat
Meat on the Move
Feathers and Plumes: Ostrich Farming
Sidebar: Dining
Sins of the Flesh
SOS for Domestic Animals
Leftovers
A Leftover Culture
Rice and Fish Bones
God in Crumbs
Italian Meatballs
Pebble Broth
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