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Slow FoodStock informationGeneral Fields
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DescriptionTake 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." Promotion infoAn intelligent and impassioned plea to restore some sense, some balance, and some wisdom to our dealings not only with the issues of what we eat, but also how we choose to live our lives in these very fast times. -- Michael Romano, chef and owner, Union Square Cafe Author descriptionCarlo Petrini is a food writer and the founder and president of the International Slow Food Movement. He lives in Bra, Italy. William McCuaig is a translator living in Toronto. Alice Waters is executive chef and owner of Chez Panisse restaurant in Berkeley, CA. Table of contentsThe Slow Food ManifestoPart 1: Appetite and Thought The OriginsFrom "New Epicures" to Ecological GastronomesAn International Movement of Good TastePleasure Denied, Pleasure RediscoveredMcDonald's Versus Slow FoodPart 2: In the Beginning, the Territory Cultivating DiversityAt the Center, the ProducerThe Rebirth of the OsteriaThe Difficult VoyageThe Salone del GustoPart 3. Educating and Learning The Praise of the Senses and the Paradox of TasteIn the SchoolsFrom the Workshops to the Master of FoodThe UniversityPart 4: The Noah Principle Scenes from a FloodThe Ark and the PresidiaQuality, the Law, and BiotechThe Slow Food Award for the Defense of BiodiversityWithout Nostalgia: AcknowledgmentsPart 5: Appendices The Slow Food Italian PresidiaThe Slow Food International PresidiaSlow Food Award WinnersA Chronology of Arcigola Slow Food |