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 th... (show more)
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. (show less)
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The finer details of food have never been of much interest to me, perhaps due to the general lack of quality that the book decries, but lately I've... (show more)
The finer details of food have never been of much interest to me, perhaps due to the general lack of quality that the book decries, but lately I've been learning about sustainability and permaculture, and with this introduction to gastronomy, my interest has been piqued. An informative and stimulating read. (show less)
The book was broken down into regular chapters and diaries. The diaries were compelling and interesting illustrations; the regular chapters were du... (show more)
The book was broken down into regular chapters and diaries. The diaries were compelling and interesting illustrations; the regular chapters were dull and self-referencing. While I agree with most of what is said, I think that rather than just calling for an overhaul of the entire system, some practical steps for the average reader would have been nice... (show less)
This is an impressive work about building a new science of gastronomy and calling for an essential change to the way food is produced, distributed and consumed. As with all such books, Petrini will invitably be preaching to the converted in many cases. Nonetheless the scope of Pertini's vision is pretty inspirational and this book should make any socially responsible person think much more carefully about the role of food in their lives and their communities.
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The content is good. The writing style is just a little dry, having been translated I'm sure didn't help. There wasn't much new in it when comes to local/slow food movements. Reinforces how damaging loss of local knowledge/food is because of industrial agrobusiness.
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