Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair

Features

• Cover Type: Hard Cover with 304 pages
• Published by: Rizzoli Ex Libris May 8, 2007
• Written in: English
• ISBN 10 Number: 0847829456
• ISBN 13 Number: 978-0847829453
• Book Dimensions: 8.5 x 5.4 x 1 inches
• Weighs: 1 pounds

Product Review
"Carlo Petrini's manifesto makes switching from grabbing dinner from a drive-thru to seeking out environmentally friendly foods seem not just worth the effort, but necessary." -- Atlantan

"We'd love to do a book review of Carlo Petrini's new book - could you send a review copy? "We'd love to do a book review of Carlo Petrini's new book - could you send a review copy? -- TK: The Kitchen

author Carlo Petrini addresses the complex and interconnected issues of global food production and consumption. Is it really best to eat organic or to eat local? Does the way we grow wheat or meat adversely affect our environment and, eventually, our health? Petrini lays out a plan for a change in global food systems based on three principles: Producing food that is good, clean and fair. -- The Daily Review, Hayward, Ca. Tri Valley Herald, Pleasanton, CA. Alameda Times - STAR, Oakland, Ca. San Mateo County Times, San Mateo, CA. Contra Costa Times, Walnut Creek, CA. West County Times, Richmond, Ca. by Jenny Slafkosky

Product Description
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.

Reader Reviews
Carlo Petrini gave a lecture at NCSU in Raleigh earlier this year. His talk was in Italian, but his ideas were universal: if we want happiness and peace, we're going to have to change the way we eat. The book is fantastic. It is beautifully written, powerful, and balances scientific data and understanding with cultural histories and sensible aestheics. His proposal of a new branch of science, gastronomy, is as revolutionary as Freud's proposal to study the human psyche or David Kelley's efforts to study design as a science. This book is The Inconvenient Truth for those who eat. But it is also a far more optimistic book, for the solution to the problem of industrial agriculture is to seek out good food, to meet and learn about the farms and farmers who grow it, and the reward is pleasure. The Introduction by Alice Waters is, like the food at Chez Panisse, a sensual as well as a sensible delight. This is a great book to buy, read, and then share with others, all around the world.