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The Slow Food Guide to Chicago: Restaurants, Markets, Bars
     

The Slow Food Guide to Chicago: Restaurants, Markets, Bars

by Kelly Gibson (Editor), Portia Belloc Lowndes
 

"Now, Michelin; Next, Slow Food"

Chances are, whether or not you've heard of the Slow Food movement, you're familiar with slow food. It could be the best corn on the cob you've had all summer, or the ballpark frank that saw you through the seventh inning stretch at the last Cubs game. Slow Food is simply about the whole experience of food, from

Overview

"Now, Michelin; Next, Slow Food"

Chances are, whether or not you've heard of the Slow Food movement, you're familiar with slow food. It could be the best corn on the cob you've had all summer, or the ballpark frank that saw you through the seventh inning stretch at the last Cubs game. Slow Food is simply about the whole experience of food, from production to preparation to enjoyment and conviviality.* It is a revolutionary international movement that prizes locally sourced foods and sustainable agriculture, and slowly, its manifesto is gaining ground.

Now an inventive new series of Slow Food guidebooks has food critics and travelers raving. This September, the publisher that brought you The Slow Food Guide to New York City (2003) releases the second book of the series, The Slow Food Guide to Chicago: Restaurants, Markets, Bars. Written by a team of Chicago natives and members of Slow Food USA, the guide reviews over 300 Chicago area establishments and serves up a fresh, comprehensive look at the city's diverse food landscape.

Editorial Reviews

From the Publisher

"Let this book be your guide."--Alice Waters, Founder and Owner, Chez Panisse Restaurant

Library Journal
A worldwide movement, Slow Food is dedicated to preserving culinary regional traditions by supporting small farmers who grow local produce and the restaurants that use it (see Carlo Petrini's Slow Food: The Case for Taste and www.slowfoodusa.org). This title's over 500 eateries and shops following the principles of Slow Food are categorically arranged under cuisines (e.g., Greek, vegetarian), special foods, and nightlife (e.g. French Fries, Bars and Pubs), and food shops, markets, and producers (e.g. bakeries, chocolate). Each entry contains the address, telephone number, approximate cost, and a well-written quarter- to half-page description containing a brief history and highlighting the food and ambiance. Maps of Chicago's neighborhoods and suburbs are included, although more maps showing the locations of the 500 entries would have been helpful. This title will serve as an excellent supplement to Zagat Survey's annual Chicago Restaurants. Recommended for all public libraries in Illinois and surrounding states and for large public libraries in the rest of the country. [Also available in this series is The Slow Food Guide to New York City.-Ed.]-John McCormick, Plymouth State Univ., NH Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781931498616
Publisher:
Chelsea Green Publishing
Publication date:
09/28/2004
Series:
Slow Food City Guides
Pages:
384
Product dimensions:
5.00(w) x 8.50(h) x 0.74(d)

Meet the Author

Kelly Gibson and Portia Belloc Lowndes are longtime Chicago residents and co-leaders of the Slow Food Chicago chapter or "convivium."

Slow Food is an international movement, founded in Italy in 1986. Today it has some seventy thousand members in more than forty-five countries. Slow Food is dedicated to preserving regional cuisines and food traditions worldwide. In addition the organization advocates biodiversity, taste education, conviviality, and the pleasures of the table. Participants in the Slow Food movement are committed to finding alternatives to the standardization of the world's tastes while promoting local, seasonal foods and virtuous globalization.

Slow Food U.S.A. is a nonprofit organization that oversees the activities of its more than 12,500 members and 150 local chapters, or "convivia." Each convivium advocates sustainability and biodiversity through educational events and public outreach that encourage the enjoyment of pure foods that are local, seasonal, and organically grown.

Editors Kelly Gibson and Portia Belloc Lowndes are longtime Chicago residents and co-leaders of the Slow Food Chicago chapter or "convivium."

Slow Food is an international movement, founded in Italy in 1986. Today it has some seventy thousand members in more than forty-five countries. Slow Food is dedicated to preserving regional cuisines and food traditions worldwide. In addition the organization advocates biodiversity, taste education, conviviality, and the pleasures of the table. Participants in the Slow Food movement are committed to finding alternatives to the standardization of the world's tastes while promoting local, seasonal foods and virtuous globalization.

Slow Food U.S.A. is a nonprofit organization that oversees the activities of its more than 12,500 members and 150 local chapters, or convivia. Each convivium advocates sustainability and biodiversity through educational events and public outreach that encourage the enjoyment of pure foods that are local, seasonal, and organically grown.

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