Slow Food – The Case for Taste

kr. 299,95 inkl. moms

En af de mest inspirerende og spændende internationale græsrodsbevægelser på madområdet er Slow Food International, grundlagt af denne bogs forfatter Carlo Petrini efter en happening med det formål at forpurre åbningen af en McDonalds ved den spanske trappe i Rom. The rest is history, som de siger over there, og Slow Food er nu en global bevægelse med afdelinger, såkaldte convivia, i mange lande, heriblandt også nogle i Danmark.

I bogen fortæller Carlo Petrini om idéerne bag, om målet med aktiviteterne – at bevare en sund lokal økonomi baseret på gode, sunde råvarer, nærende mad produceret på en måde, så hele værdifødekæden tjener en fair skilling pådet, samt bevarelse af madkultur og –traditioner af lokal karakter.

NB: Bogen er på engelsk!

Paperback, 336 sider

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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 for an alternative to the American rat race, the inspiration for “a kinder and gentler capitalism.”

Linger a while then, with the story of what Alice Waters in her Foreword calls “this Delicious Revolution,” and rediscover the pleasures of the good life.

Carlo 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.


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