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Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food [Paperback]

By Carlo Petrini (Editor), Benjamin Watson (Editor) & Slow Food Movement (Corporate Author)
Our Price $ 21.21  
Retail Value $ 24.95  
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Item Number 260561  
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Item Specifications...

Pages   287
Est. Packaging Dimensions:   Length: 0.75" Width: 7" Height: 9.75"
Weight:   1.4 lbs.
Binding  Softcover
Publisher   Chelsea Green Publishing Company
ISBN  1931498016  
EAN  9781931498012  


Availability  0 units.


Item Description...
Slow Food, founded in Italy in 1986 in opposition to the culturally destructive effects of fast food, is now an international movement with more than 70,000 members worldwide. Increasingly popular in the US, Slow Food promotes conviviality, taste, biodiversity, and the preservation of traditional food cultures.

"Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food" is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers.

Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the fast food nation. This book is proof positive that he or she who lives slow, lives best.



Buy Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food by Carlo Petrini, Benjamin Watson & Slow Food Movement from our Christian Books store - isbn: 9781931498012 & 1931498016

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More About Carlo Petrini, Benjamin Watson & Slow Food Movement

Register your artisan biography and upload your photo! Carlo Petrini is the founder and driving force of Slow Food and was recently acclaimed as a great innovator in Time magazine's list of "European Heroes." In May 2016, the United Nations named him "FAO Special Ambassador Zero Hunger for Europe."

From the Hardcover edition.

Carlo Petrini currently resides in Bra. Carlo Petrini was born in 1949.

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Reviews - What do our customers think?
unfortunatley not what i expected  Aug 29, 2006
i was looking for a book about slowfood and of course with some traditional receipts. unfortunatley there is'nt any picture and receipts in that book.
 
47 Items in 15 Chapters, Approximately--a Second Look  Feb 28, 2003
Well from this I learned wild rice is of three categories. Paddy commercial machine, lake machine or hand, and native harvested and hand processed lake and river rice. The third is the best unsurprisingly. From Minnesota Native Americans.

Also it's "oleurpein" in olive oil which reduces blood pressure, and it's free with olive oil. That is economically no market for the ingredient in pills in other words. So eat olive oil it seems.

Fish and chips originated in Northern England when women working in cotton mills didn't have time to make a daily hot family meal, so bought from urban vendors. That would be the historical slant I guess.

Balsamic vinegar was known to the Greeks but became famous only in the 1980's due to a cookbook. It is made especially in Modena, Italy, for some reason.

Older wine types are being revived. The Vallais in Switzerland is "a hotbed of archaeological viticulture, with Humagnes and Arvines popping up everywhere." So the authors said.

An ostrich egg would make an omelet for 12 people. They eat other parts also.

All told cheese many varieties, street-food, beer, markets, biotechnology, raw food, even leftovers. Slow food in its setting here and there and even elsewhere.

 
76 Articles in 15 Chapters  Feb 24, 2003
Well from this I learned wild rice is of three categories. Paddy commercial machine, lake machine or hand, and native harvested and hand processed lake and river rice. The third is the best unsurprisingly. From Minnesota Native Americans.

Also it's "oleurpein" in olive oil which reduces blood pressure, and it's free with olive oil.

Fish and chips originated in Northern England when women working in cotton mills didn't have time to make a daily hot family meal, so bought from urban vendors.

Balsamic vinegar was known to the Greeks but became famous only in the 1980's due to a cookbook. It is made especially in Modena, Italy, for some reason.

Older wine types are being revived. The Vallais in Switzerland is "a hotbed of archaeological viticulture, with Humagnes and Arvines popping up everywhere." So the authors said.

An ostrich egg would make an omelet for 12 people.

All told cheese, street-food, beer, markets, biotechnology, raw food, even leftovers. Slow food in its setting.

 
Slow Food - Fast Edit  Jun 22, 2002
"Slow Food" and the slow food movement deserve better than this. The subjects are interesting and informative, but the frequent mistakes in the words ( not typos - real serious errors) makes it embarassing and I finally gave up. Because of the too-fast or careless editing ( apparently by non-English speakers in many cases) I would not give this book as a gift to anyone I know who otherwise would be interested in the subject. Too bad.
 
Great read.  Dec 14, 2001
I never knew reading about food could be so much fun. Great writing from authors around the world on so many subjects. I'm waiting for the second edition!
 

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