Image from Coce

Slow food revolution : a new culture for eating and living / Carlo Petrini ; in conversation with Gigi Padovani ; translated by Francesca Santovetti.

By: Contributor(s): Material type: TextTextLanguage: English Original language: Italian Publisher: New York : Rizzoli, 2006Description: vii, 312 pages ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0847828735
  • 9780847828739
Subject(s): DDC classification:
  • 641.013 22
LOC classification:
  • TX631 .P473813 2006
Online resources:
Contents:
Ch. 1. Beginnings : 1982-1986 -- Ch. 2. The roots : 1949-1982 -- Ch. 3. The idea : 1986-1989 -- Ch. 4. The sowing : 1990-1996 -- Ch. 5. The harvest : 1997-2003 -- Ch. 6. A snail in the world -- Ch. 7. The University of Gastronomic Sciences -- Ch. 8. Terra Madre -- Ch. 9. The future of food -- App. Twenty stories of Presidia and food communities -- App. United States ark of taste -- App. Chronology of the movement.
Summary: "Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives--such as Alice Waters of Chez Panisse--illustrating exactly what they are doing--and what still needs to be done--to preserve them."--Publisher description.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.013 PET (Browse shelf(Opens below)) 1 Issued 22/10/2024 A400293B

"Features a complete catalog of the special foods that Slow Food protects through its Presidia project"--Dust jacket.

Includes bibliographical references (pages 307-309).

Ch. 1. Beginnings : 1982-1986 -- Ch. 2. The roots : 1949-1982 -- Ch. 3. The idea : 1986-1989 -- Ch. 4. The sowing : 1990-1996 -- Ch. 5. The harvest : 1997-2003 -- Ch. 6. A snail in the world -- Ch. 7. The University of Gastronomic Sciences -- Ch. 8. Terra Madre -- Ch. 9. The future of food -- App. Twenty stories of Presidia and food communities -- App. United States ark of taste -- App. Chronology of the movement.

"Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives--such as Alice Waters of Chez Panisse--illustrating exactly what they are doing--and what still needs to be done--to preserve them."--Publisher description.

Machine converted from AACR2 source record.

There are no comments on this title.

to post a comment.

Powered by Koha