Slow Food

The Case for Taste

; William McCuaig (Oversetter) ; Alice Waters (Forord)

Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. Les mer
Vår pris
232,-

(Paperback)
Leveringstid: Sendes innen 21 dager

Paperback
Legg i

Er du interessert i historiebøker ?
Bli med i fordelsklubben Vår historie og få fordelspris kr 197,-

Paperback
Legg i
Vår pris: 232,-

(Paperback)
Leveringstid: Sendes innen 21 dager

Er du interessert i historiebøker ?
Bli med i fordelsklubben Vår historie og få fordelspris kr 197,-

Om boka

Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Fakta

Innholdsfortegnelse

The Slow Food Manifesto Part 1: Appetite and Thought The Origins From "New Epicures" to Ecological Gastronomes An International Movement of Good Taste Pleasure Denied, Pleasure Rediscovered McDonald's Versus Slow Food Part 2: In the Beginning, the Territory Cultivating Diversity At the Center, the Producer The Rebirth of the Osteria The Difficult Voyage The Salone del Gusto Part 3. Educating and Learning The Praise of the Senses and the Paradox of Taste In the Schools From the Workshops to the Master of Food The University Part 4: The Noah Principle Scenes from a Flood The Ark and the Presidia Quality, the Law, and Biotech The Slow Food Award for the Defense of Biodiversity Without Nostalgia: Acknowledgments Part 5: Appendices The Slow Food Italian Presidia The Slow Food International Presidia Slow Food Award Winners A Chronology of Arcigola Slow Food

Om forfatteren

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.