Parametri
- 312pagine
- 11 ore di lettura
Maggiori informazioni sul libro
Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them.
Acquisto del libro
Slow Food Revolution, Carlo Petrini, Gigi Padovani
- Lingua
- Pubblicato
- 2006
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- Slow Food Revolution
- Sottotitolo
- A New Culture for Eating and Living
- Lingua
- Inglese
- Autori
- Carlo Petrini, Gigi Padovani
- Pubblicato
- 2006
- Formato
- Copertina rigida
- Pagine
- 312
- ISBN10
- 0847828735
- ISBN13
- 9780847828739
- Serie
- Tag
- Saggistica, Commercio, Business & Management, Libri di cucina, Arti culinarie & Gastronomia, Economia, Salute, USA, Cibo, Europa Meridionale, Italia, Sostenibilità, Europa Occidentale, America Settentrionale
- Valutazione
- 3,6 su 5
- Descrizione
- Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them.