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Synopsis
Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them.
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About the Author
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." Gigi Padovani is a journalist for La Stampa and the author of Nutella: An Italian Myth.
"About this title" may belong to another edition of this title.
- PublisherRizzoli
- Publication date2006
- ISBN 10 0847828735
- ISBN 13 9780847828739
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages312
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Slow Food Revolution: A New Culture for Dining and Living
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ISBN 10: 0847828735
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Slow Food Revolution: A New Culture for Eating and Living
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Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives such as Alice Waters of Chez Panisse illustrating exactly what they are doing and what still needs to be done to preserve them. Seller Inventory # SKU2020022851
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