"Slow Food" is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book 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 for an alternative to the American rat race, the inspiration for a kinder and gentler capitalism.
"Slow Food" is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book 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 for an alternative to the American rat race, the inspiration for a kinder and gentler capitalism.
Imprint | Columbia University Press |
Country of origin | United States |
Series | Arts and Traditions of the Table: Perspectives on Culinary History |
Release date | May 2003 |
Availability | We don't currently have any sources for this product. If you add this item to your wish list we will let you know when it becomes available. |
Authors | Carlo Petrini |
Translators | William McCuaig |
Foreword by | Alice Waters |
Format | Electronic book text |
Pages | 176 |
ISBN-13 | 978-0-231-50237-5 |
Barcode | 9780231502375 |
Categories | |
LSN | 0-231-50237-0 |