Slow Food: The Case for Taste - Couverture rigide

Petrini, Carlo

Couverture rigide

ISBN 10 : 0231128444 ISBN 13 : 9780231128445

Editeur : Columbia University Press, 2003

Synopsis

Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being. In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. Slow Food not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis

A propos du livre

Présentation de l'éditeur :

Ruch Slow Food, który narodzil sie w 1986 r. we Wloszech, byl reakcja na ekspansje fast foodów. Zalozyciel Carlo Petrini mawial wówczas, ze globalizacja w gastronomii to prawdziwa kleska. - Nikt juz nie potrafi przyrzadzac potraw z mojego dziecinstwa. Na calym swiecie je sie dzis te same dania, przyrzadzone z tych samych ingrediencji narzeka. Poczatkowo Slow Food przyznawal nagrody wybranym restauracjom i kuchmistrzom. Dotarlo do nas jednak, ze kuchnia i stól to konsekwencja calego procesu, który zaczyna sie juz na polach - mówi Carlo Petrini. Slow Food zaczal pozyskiwac w swiecie zaskakujaca liczbe wplywowych zwolenników, w tym prezydentów, premierów, noblistów, twórców, naukowców i dziennikarzy. Uzyskanie znaku Slow Food jest dzis marzeniem producentów zywnosci, bo nazwa organizacji stala sie synonimem dobrego smaku. O tym, ze polskie produkty Slow Food maja szanse na europejskim rynku, przekonuje ich przyjecie na targach w Turynie. - Nigdzie indziej nie ma tak wspanialych wedlin, swietne sa polskie pierogi czy kluski slaskie. Kariere moga zrobic na Zachodzie takie produkty, jak barszcz czy zurek. Przy polskim bigosie alzacki choucroute to naprawde blada imitacja - mówi Carlo Petrini.

À propos de cette édition

• Éditeur: Columbia University Press
• Date d'édition: 2003
• ISBN 10: 0231128444
• ISBN 13: 9780231128445
• Reliure: Relié
• Nombre de pages: 176