カルロ・ペトリーニ『スローフード・バイブル:イタリア流・もっと「食」を愉しむ術』(英訳)<br>Slow Food : The Case for Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

個数:

カルロ・ペトリーニ『スローフード・バイブル:イタリア流・もっと「食」を愉しむ術』(英訳)
Slow Food : The Case for Taste (Arts and Traditions of the Table: Perspectives on Culinary History)

  • 在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
    通常6~9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
    重要ご説明事項
    1. 納期遅延や、ご入手不能となる場合がございます。
    2. 複数冊ご注文の場合、分割発送となる場合がございます。
    3. 美品のご指定は承りかねます。
  • 【入荷遅延について】
    世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
    おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。
  • ◆画像の表紙や帯等は実物とは異なる場合があります。
  • ◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
    また、洋書販売価格は、ご注文確定時点での日本円価格となります。
    ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。
  • 製本 Hardcover:ハードカバー版/ページ数 176 p.
  • 言語 ENG
  • 商品コード 9780231128445
  • DDC分類 641.3001

基本説明

著者は国際スローフード協会会長。
New in paperback. Hardcover was published in 2003. Translated by William McCuaig. Foreword by Alice Waters.

Full Description

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.

Contents

The Slow Food Manifesto Part 1: Appetite and Thought The Origins From "New Epicures" to Ecological Gastronomes An International Movement of Good Taste Pleasure Denied, Pleasure Rediscovered McDonald's Versus Slow Food Part 2: In the Beginning, the Territory Cultivating Diversity At the Center, the Producer The Rebirth of the Osteria The Difficult Voyage The Salone del Gusto Part 3. Educating and Learning The Praise of the Senses and the Paradox of Taste In the Schools From the Workshops to the Master of Food The University Part 4: The Noah Principle Scenes from a Flood The Ark and the Presidia Quality, the Law, and Biotech The Slow Food Award for the Defense of Biodiversity Without Nostalgia: Acknowledgments Part 5: Appendices The Slow Food Italian Presidia The Slow Food International Presidia Slow Food Award Winners A Chronology of Arcigola Slow Food