Product 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.

Product Details

• Amazon Sales Rank: #265425 in Books
• Published on: 2001-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 287 pages

Review
"...a fascinating study in how the subject of food... isn't just the province of foodies anymore." -- Valley News, October 2001

"Slow Food has become an adroit advocate for... the enjoyment and appreciation of food and drink." -- Food Arts

"We applaud Slow Food's rejection of homogeneity and its celebration of the local, the quirky, the rare." -- Saveur Magazine

About the Author
Patrick Martins is the Executive Director of Slow Food USA. Ben Watson is an author and editor whose recent books include The Slow Food Guide to New York City (Chelsea Green, 2003) and Cider, Hard and Sweet (Countryman Press, 1999).

Customer Reviews

unfortunatley not what i expected
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
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
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.