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Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.
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 their groceries, prepare and consume their meals, and think about food.".
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.
Slow Food Revolution by Carlo Petrini,Gigi Padovani Pdf
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. 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.
Discusses the history and spread of the International Slow Food Movement which was sparked in 1986 when Carlo Petrini organized a protest against plans to build a McDonald's fast food restaurant near the Spanish Steps in Rome, and discusses the movement's goals of preserving indigenous foods and eating traditions, and returning to dining as a social event.
Inspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice. Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change. The essential argument of this book is that food is an avenue towards freedom. This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free. In other words, if people can regain control over access to their food—how it is produced, by whom, and how it is distributed—then that can lead to a greater empowerment in all channels of life. Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission. Here, Petrini reports upon some of the success stories that he has observed firsthand. From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.
Presents over one hundred twenty recipes for soups, entrees, rice, pasta, and desserts using a pressure cooker, and includes tips on cooking different types of food inside a pressure cooker.
Slow Food by Carlo Petrini,Ben Watson,Slow Food Editore Pdf
Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls. "Enough!" says Carlo Petrini, the founder of Slow Food International, a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals made from refined sugar and shaped liked clowns. Bring back the pleasure of the palate, and return the humanity to food. More than 60,000 members worldwide now belong to the Slow Food movement, which believes that the slow shall inherit the earth. Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers. Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the "fast food nation" (the title of Eric Schlosser's great book on the horrors of the fast food biz). This is a perfect follow-up to Joan Dye Gussow's This Organic Life, and is proof positive that he or she who lives slow, lives best.
Slow Tourism, Food and Cities by Michael Clancy Pdf
Slow Food began in the late 1980s as a response to the spread of fast food establishments and as a larger statement against globalization and the perceived deterioration of modern life. Since then, slow practices have permeated into other areas, including cities and territories and travel and tourism. This book provides an in-depth examination of slow food, tourism and cities, demonstrating how these elements are intertwined with one other as part of the modern search for "the good life." Part 1 locates the slow concept within the larger social setting of modernity and investigates claims made by the slow movement, examining aesthetic and instrumental values inherent to it. Part 2 explores the practices and places of slow, containing both conceptual and empirical chapters in Italy, the birthplace of the movement. Part 3 provides a comparative perspective by examining the practices in Spain, the UK, Germany and Canada. Slow Tourism, Food and Cities offers key theoretical insights and alternative perspectives on the varying practices and meanings of slow from a cultural, sociological and ethical perspective. It is a valuable text for students and scholars of sociology, geography, urban studies, social movements, travel and tourism, and food studies.
Fast Food Genocide by Joel Fuhrman, M.D.,Robert Phillips Pdf
From the #1 New York Times bestselling author of Eat to Live and The End of Diabetes, an unflinching, provocative exploration of how our food is killing us and the ways in which we are unwitting participants in an unprecedented and exploding health crisis. Fast food is far more than just the burgers, fries, and burritos served at chain restaurants; it is also the toxic, human-engineered products found in every grocery store across America. These include: cold breakfast cereals; commercial and preserved (deli) meats and cheeses; sandwich breads and buns; chips, pretzels, and crackers; fried foods; energy bars; and soft drinks. Fast foods have become the primary source of calories in the United States and consequently the most far-reaching and destructive influence on our population. The indisputable truth is that our highly processed diet is the source of a national health crisis that is exploding into a genocide with unseen tragic implications. Heart attacks, strokes, cancer, obesity, ADHD, autism, allergies, and autoimmune diseases all have the same root cause – our addiction to toxic ingredients. New York Times bestselling author, board-certified physician, nutritional researcher, and leading voice in the health field Joel Fuhrman, M.D., explains why the problem of poor nutrition is deeper, more serious, and more pervasive than anyone imagined. Fast Food Genocide draws on twenty-five years of clinical experience and research to confront our fundamental beliefs about the impact of what we eat. This book identifies issues at the heart of our country’s most urgent problems. Fast food kills, but it also perpetuates bigotry and derails the American dream of equal opportunity and happiness for all. It leaves behind a wake of destruction creating millions of medically dependent and sickly people burdened with poor-quality lives. The solution hiding in plain sight — a nutrientdense healthful diet — can save lives and enable humans to reach their intellectual potential and achieve successful and fulfilling lives. Dr. Fuhrman offers a life-changing, scientifically sound approach that can alter American history and perhaps save your life in the process.
The Power of Slow by Christine Louise Hohlbaum Pdf
Overwhelmed by electronic gadgets? Buried under an avalanche of e-mails? Juggling too many tasks and responsibilities? Desperately in need of a deep breath and a time-out? For all of us who answer yes to any of these questions, help is on the way. Getting to the heart of our hassled and over-scheduled existence, Christine Louise Hohlbaum cheerfully investigates 101 ways to increase our quality of life and productivity by reevaluating how we perceive and use time. Everyone has their own personal bank account of time, and while we cannot control time itself, we can manage the activities with which we fill the time we have available to us. The Power of Slow gives readers practical, concise directions to change the relationship they have with time and debunks the myths of multitasking, speed, and urgency as the only ways to efficiency. Tips include: · When working on a project on your computer, close all the windows, with the exception of the one you need to do your job. · Learn to say no in a polite and constructive way to favors, invitations, and requests. · Manage your own expectations, as well as those of others, by clearly stating what is possible in the time frame given. · Declare gadget-free zones (both geographical and temporal) to really enjoy your leisure time. · Know when your plate is full. · Make commitments to difficult tasks in five-minute increments and gradually increase the increments. · Save your most favorite or the easiest tasks for last to avoid procrastination. The Power of Slow will help readers identify areas in need of improvement and show them how to become more efficient and less frazzled at work and at home---and live a better, more balanced life.
The American body is in trouble. Unprecedented numbers of us suffer from obesity, heart disease, diabetes, and other debilitating illnesses. The root cause is a once-revolutionary idea that seemed to offer so much promise, but instead has become the cause of a global health crisis: processed foods. Over the past seventy-five years, a number of factors aligned to create a reality in which processed carbohydrates became our main food source. In Fast Carbs, Slow Carbs, bestselling author and former FDA Commissioner David A. Kessler explains how the quest to feed a nation resulted in a population that is increasingly suffering from obesity and chronic disease and offers a solution for changing course. For decades, no one questioned the effects of these processed carbohydrates. The focus was on fertile grassland, ideal for growing vast amounts of wheat and corn; an industrial infrastructure perfect for refining those grains into starch; a food production behemoth that turns refined grains into affordable, appealing, and ever-present food items, from pizza to burritos to bagels; and an efficient distribution network that ensures consumption by Americans nationwide. But during those same decades, our bodies quietly contended with the metabolic chaos caused by consuming rapidly absorbable starch. Slowly but surely, these effects accumulated and became disastrous, leading to the public health crisis in which we find ourselves today. In Fast Carbs, Slow Carbs, Kessler explains how eating refined grains such as wheat, corn, and rice leads to a cascade of hormonal and metabolic issues that make it very easy to gain weight and nearly impossible to lose it. Worse still is how excess weight creates a very real link to diabetes, heart disease, cognitive decline, and a host of cancers. We can no longer afford to dismiss the consequences of eating food that is designed to be rapidly absorbed as sugar in our bodies. Informed by cutting-edge research as well as Dr. Kessler’s own personal quest to manage his weight, Fast Carbs, Slow Carbs reveals in illuminating detail how we got to this critical turning point in our health as a nation—and outlines a plan for eliminating heart disease, allowing us to, finally, regain control of our health.