Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food

Overview

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 ...

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Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food

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Overview

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 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" (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's This Organic Life, and is proof positive that he or she who lives slow, lives best.

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Product Details

  • ISBN-13: 9781931498012
  • Publisher: Chelsea Green Publishing
  • Publication date: 10/28/2001
  • Series: Polyface Titles Ser.
  • Pages: 287
  • Sales rank: 1,200,992
  • Product dimensions: 7.00 (w) x 9.88 (h) x 0.72 (d)

Meet the Author

Carlo Petrini, born in the small northern Italian town of Bra in 1949, is the founder and international president of the Slow Food movement, committed to the promotion of “good, clean and fair food.” The author of several books, he contributes regularly to Italian dailies and magazines on matters related to gastronomy and food politics. To write Terra Madre, he collaborated closely with Carlo Bogliotti, an editor of the Slowfood magazine and governor of the Slow Food Italy association.

Ben Watson is the longtime Senior Editor for Chelsea Green Publishing and a freelance author and journalist. His books include The Slow Food Guide to New York City (with Patrick Martins and Slow Food USA), Cider, Hard and Sweet, and Taylor's Guide to Heirloom Vegetables.

A local and national food activist and consultant, Watson is co-leader of the Slow Food Monadnock convivium based in western New Hampshire, and is a member of Slow Food USA's national Ark & Presidia committee, which is charged with identifying, preserving, and promoting rare animal breeds and plant varieties and supporting local farmers and producers. He has also served as an International Juror for the Slow Food Award in Defense of Biodiversity.

Currently Watson is involved with several initiatives, including a pilot Preservation Orchard project, which seeks to propagate and disseminate heritage apple trees from America, Europe, and Central Asia to individual landowners and schools in central and western New England. He is also collaborating on a book about heritage American apples with Virginia orchardist Tom Burford.

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

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Table of Contents

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