Slow food : collected thoughts on taste, tradition, and the honest pleasures of food / edited by Carlo Petrini, with Ben Watson and Slow Food editore ; [foreword by Deborah Madison].

Cover image for Slow food : collected thoughts on taste, tradition, and the honest pleasures of food / edited by Carlo Petrini, with Ben Watson and Slow Food editore ; [foreword by Deborah Madison].

ISBN:

9781931498012

Title:

Slow food : collected thoughts on taste, tradition, and the honest pleasures of food / edited by Carlo Petrini, with Ben Watson and Slow Food editore ; [foreword by Deborah Madison].

Author:

Petrini, Carlo, 1934-

Publication Information:

White River Junction, Vt. : Chelsea Green, c2001.

Physical Description:

xv, 287 p. : ill. ; 26 cm.

General Note:

"A slow food book"--Cover.

Subject Term:

Gastronomy -- History

Food habits.

Slow food movement.

Added Author:

Petrini, Carlo, 1934-

Watson, Ben, 1961-

Added Corporate Author:

Slow Food (Organization)

Format:

Books

Publication Date:

2001

Publication Information:

White River Junction, Vt. : Chelsea Green, c2001.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.013 SLO	Book	1	Standard shelving location	Searching... Unknown

Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls.

"Enough!" says Carlo Petrini, the founder of Slow Food International , a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals made from refined sugar and shaped liked clowns. Bring back the pleasure of the palate, and return the humanity to food. More than 60,000 members worldwide now belong to the Slow Food movement, which believes that the slow shall inherit the earth.

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 journalSlow (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" (the title of Eric Schlosser's great book on the horrors of the fast food biz). This is a perfect follow-up to Joan Dye Gussow'sThis Organic Life, and is proof positive that he or she who lives slow, lives best.

Deborah MadisonCarlo PetriniPatrick MartinsCarlo PetriniHermann ScheerStefanie BogeBarbara Bowman and Chuck Lavine and Marcia LavineGeorge RitzerTom Bruce-GardyneMassimo CavalliniMassimo MontanariUda PollmerMarco RivaAnnie HubertFrancoise Aubaile-SallenavePhilip SinsheimerSylvie Guichard-AnguisJorge De'AngeliAnnie HubertCarlos DelgadoLesley ChamberlainMaurizio MaggianiBernard RosenbergerDimitris AntonopoulosMichael JacksonLuigi WannerSandro SangiorgiManfred KrienerCharlie PapazianMichael JacksonAnnie HubertGianni VercellottiGrazia SolazziDeborah MadisonCinzia ScaffidiCarol Nemeroff and Mary DavisBarbara SantichLesley ChamberlainMarco RivaEttore TibaldiMichel SmithRadha Kapoor-SharmaManfred KrienerNelly KrowolskiAida Kanafani-ZaharGiorgio TrianiElizabeth CliftRadha Kapoor-SharmaArnaud ApotekerVandana ShivaManfred KrienerIvana GribaudoVandana ShivaPiero SardoSarah Heekin RedfieldVincenzo GerbiSarah FreemanHugh JohnsonJancis RobinsonFrancois BonalGiovanni RuffaMichel SmithBob ThompsonOtto HorseDimitris AntonopoulosGiampiero RigosiMichel SmithManfred KrienerEmilio SenesiTom Bruce-GardyneAnna MannucciAlberto CapattiFrancoise SabbanDominique PredaliMarco Guarnaschelli GottiPier Luigi Manachini

Foreword	p. ix
Preface	p. xii
Introduction	p. xiv
1 The Ark and the Deluge
1:1 Building the Ark	p. 1
Sidebar: American Ark Products	p. 6
1:2 Region Is Reason	p. 7
1:3 Insidious Distance	p. 12
1:4 In the American Ark: Wild Rice	p. 15
2 Tradition and Consumerism
2:1 Slow Food versus McDonalds	p. 19
2:2 A Broken Heart	p. 23
Sidebar: Fat City, USA	p. 26
2:3 Unnatural Cooking	p. 30
3 Probably Good for You
3:1 On Fats	p. 33
3:2 Nutraceutical Food	p. 38
Sidebar: Researcher: Purple Grape Juice Good for the Heart	p. 42
3:3 The Convict's Diet	p. 44
3:4 Frying	p. 50
Sidebar: Wok or Frying Pan?	p. 51
4 Street Food
4:1 Falafel	p. 55
4:2 Squid and Sweet Potatoes	p. 59
4:3 Tacos	p. 61
4:4 Khao Soy and Other Noodles	p. 62
4:5 Without a Tablecloth: Tapas	p. 66
Sidebar: Tapas	p. 68
4:6 Fish and Chips	p. 69
4:7 Farinata	p. 72
4:8 The Smoke Market	p. 74
4:9 Souvlaki	p. 76
5 Beer
5:1 The Post-Industrial Pint	p. 78
5:2 Drinkable Bread	p. 84
Sidebar: Tasting	p. 88
5:3 5,000 Varieties	p. 90
5:4 New Brews	p. 93
5:5 For Stout Lovers	p. 95
6 Markets
6:1 Sunday Morning in Limogne	p. 98
6:2 The Value of Time	p. 102
6:3 Alkmaar: The Cheese Market	p. 106
6:4 Native Chiles in Santa Fe	p. 108
6:5 The Market at Ulan Bator	p. 111
7 Prohibitions and Prejudice
7:1 Puritanical Proscriptions	p. 116
7:2 Vietnamese Snake Tavern	p. 122
7:3 Latter-Day Religion: Vegetarianism	p. 125
7:4 Magic Bullets and Philosophers' Stones	p. 128
8 Poultry
8:1 Bicycle or Airplane Chickens	p. 132
8:2 The Wretched and the Noble	p. 136
8:3 Tandoori	p. 141
8:4 Spoilt Chickens	p. 144
8:5 In the Streets, at Home	p. 150
9 Sour Power
9:1 The Lebanese Calendar	p. 155
9:2 Balsamic Vinegar	p. 158
9:3 Pickles	p. 162
9:4 Chutneys	p. 166
10 Frankenfoods: Biotechnology
10:1 Transgenesis	p. 170
10:2 Genetic Freedom	p. 175
10:3 The Second Revolution	p. 179
10:4 The Vine and the Engineer	p. 186
10:5 A Miracle?	p. 191
11 Cheese and Cheese Makers
11:1 Typical?	p. 198
11:2 Tumalo Tomme in Oregon	p. 200
11:3 "Toma": To Be or Not to Be	p. 204
11:4 Farm with a View	p. 208
Sidebar: Specialist Cheesemakers' Association	p. 210
12 Wines and Vines
12:1 Conformity	p. 216
12:2 The Secret of Diversity	p. 218
12:3 The Origins of Champagne	p. 222
12:4 Pest, Present and Future	p. 225
12:5 The Revival Route	p. 228
12:6 Zinfandel	p. 234
13 In the Raw
13:1 Coldwave	p. 236
13:2 The Greeks Call It [characters not reproducible]	p. 237
13:3 My Father as a Tartar	p. 239
13:4 Raw Recipes: Marinated Sardines	p. 243
Sidebar: Raw Recipes	p. 245
14 Animals and Meat
14:1 Meat on the Move	p. 249
14:2 Feathers and Plumes: Ostrich Farming	p. 255
Sidebar: Dining	p. 256
14:3 Sins of the Flesh	p. 261
14:4 SOS for Domestic Animals	p. 265
15 Leftovers
17:1 A Leftover Culture	p. 270
17:2 Rice and Fish Bones	p. 272
17:3 God in Crumbs	p. 276
17:4 Italian Meatballs	p. 279
17:5 Pebble Broth	p. 283
List of Contributors	p. 285

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