World of Presidia

World of Presidia

by Anya Fernald
     
 

The international Slow Food movement is well known for promoting and protecting the world's unique and traditional foods, and the people (farmers, fishermen, and artisan producers) who grow them or bring them to market. A World of Presidia celebrates the diversity and quality of real food and the human culture that surrounds it. The book features detailed descriptions… See more details below

Overview

The international Slow Food movement is well known for promoting and protecting the world's unique and traditional foods, and the people (farmers, fishermen, and artisan producers) who grow them or bring them to market. A World of Presidia celebrates the diversity and quality of real food and the human culture that surrounds it. The book features detailed descriptions and gorgeous color photographs of sixty-five exceptional products in thirty different countries, each identified with a particular region of the world and a traditional way of farming and living.

Presidia projects offer a safe haven for a wide range of local and traditional products, from the Araucana or "blue egg chicken" of Chile, to Ireland's wild smoked salmon, to the golden oil of Morocco's argan tree, whose cultivation is helping to keep the Sahara Desert at bay. Each of these products is valuable in and of itself and worth preserving as part of our collective food heritage.

Editorial Reviews

Publishers Weekly - Publishers Weekly
In southern Chile, only three fishermen still harvest the wild black-bordered oyster in the traditional way. The Slow Food Foundation is helping them preserve their technique and the oysters; to do so, it coordinates a small "presidium," a local project focusing on a group of producers of a single product that develops production and marketing techniques to allow them to be economically viable. This book introduces presidia from Canada to Madagascar to Nepal. Because the foods are all so closely related to local culture, the story of a particular product is often as much about the community that uses it as about the food itself (e.g., the pages devoted to India's mustard seed oil presidium tell of the seed's role in Hinduism). Most of the products have been neglected or adulterated as labor-intensive processes required to produce these foods are replaced by modern efficiency and advances in technology-but each presidium aims to show that the extra effort is worth it. Occasional longer sections discussing varied subjects (e.g., the importance of rice; the history of hot peppers) are scattered throughout. Anyone interested in biodiversity and sustainable agriculture, or who loves exotic and heritage foods, will find this a wonderful primer on some of the world's finest culinary products and the societies they have anchored. Photos. (Mar. 15) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9788884990853
Publisher:
Slow Food Arcigola Editore srl
Publication date:
04/28/2005
Pages:
180
Product dimensions:
8.60(w) x 9.10(h) x 0.60(d)

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