000			03280cam a22004334i 4500
005			20211129165259.0
008			070621s2006 nyu b 000 0 eng d
010			_a 2006930215
020			_a0847828735 _qhbk.
020			_a9780847828739 _qhbk.
035			_a(OCoLC)70765242
035			_a(DLC) 2006930215
040			_aDLC _beng _erda _dATU
041	1		_aeng _hita
042			_alccopycat
050	0	0	_aTX631 _b.P473813 2006
082	0	4	_a641.013 _222
100	1		_aPetrini, Carlo, _d1949- _eauthor. _9411659
245	1	0	_aSlow food revolution : _ba new culture for eating and living / _cCarlo Petrini ; in conversation with Gigi Padovani ; translated by Francesca Santovetti.
264		1	_aNew York : _bRizzoli, _c2006.
300			_avii, 312 pages ; _c22 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_a"Features a complete catalog of the special foods that Slow Food protects through its Presidia project"--Dust jacket.
504			_aIncludes bibliographical references (pages 307-309).
505	0	0	_gCh. 1. _tBeginnings : 1982-1986 -- _gCh. 2. _tThe roots : 1949-1982 -- _gCh. 3. _tThe idea : 1986-1989 -- _gCh. 4. _tThe sowing : 1990-1996 -- _gCh. 5. _tThe harvest : 1997-2003 -- _gCh. 6. _tA snail in the world -- _gCh. 7. _tThe University of Gastronomic Sciences -- _gCh. 8. _tTerra Madre -- _gCh. 9. _tThe future of food -- _gApp. _tTwenty stories of Presidia and food communities -- _gApp. _tUnited States ark of taste -- _gApp. _tChronology of the movement.
520			_a"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.
588			_aMachine converted from AACR2 source record.
610	2	0	_aSlow Food (Organization) _9312418
650		0	_aGastronomy _9318299
650		0	_aFood habits. _9318033
700	1		_aPadovani, Gigi, _d1953- _9432789
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0664/2006930215-b.html
907			_a.b1121482x _b30-04-21 _c27-10-15
942			_cB
945			_a641.013 PET _g1 _iA400293B _j0 _lcmain _o- _p$28.14 _q- _r- _s- _t0 _u10 _v1 _w1 _x2 _y.i12572196 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1174853 _d1174853