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: #644369 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

Slow Food - Fast Edit
"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.

For those with a passion for food.
If membership in the Slow Food movement yielded nothing besides access to great food writing, it would still be a bargain at twice the price. This anthology is a great way to introduce yourself to what the New York Times called one of the most important ideas that shaped 2001: The Slow Food Movement. If you are angered by the onslaught of fast food, light beer, "lunchables" and the general standardization of taste, then Slow Food is for you.

The book is an anthology of writings from the movement's quartely publication Slow, which has been published since 1996. It is divided into fifteen sections with titles like "The Ark and the Deluge", "Prohibitions and Prejudice", and simply "Beer". It is rich, intelligent, insighful writing that will anger you one moment and leave you drooling the next. Buy the book then loan it to a friend.
-kmf

Starting a revolution through the pleasures of the table
'Slow Food' explains the philosophy of eating well and of buying local. Philosopher/Gourmet Carlo Petrini explains the unique movement he created in Italyu that has now become a global phenomenon. this book is a great read for gourmets and people interested in food's role in their society.