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| Foreword | ||
| Preface | ||
| Introduction | ||
| 1 | The Ark and the Deluge | |
| 1:1 | Building the Ark | 1 |
| Sidebar: American Ark Products | 6 | |
| 1:2 | Region is Reason | 7 |
| 1:3 | Insidious Distance | 12 |
| 1:4 | In the American Ark: Wild Rice | 15 |
| 2 | Tradition and Consumerism | |
| 2:1 | Slow Food versus McDonalds | 19 |
| 2:2 | A Broken Heart | 23 |
| Sidebar: Fat City, USA | 26 | |
| 2:3 | Unnatural Cooking | 30 |
| 3 | Probably Good for you | |
| 3:1 | On Fats | 33 |
| 3:2 | Nutraceutical Food | 38 |
| Sidebar: Researcher: Purple Grape Juice Good for the Heart | 42 | |
| 3:3 | The Convict's Diet | 44 |
| 3:4 | Frying | 50 |
| Sidebar: Wok or Frying Pan? | 51 | |
| 4 | Street Food | |
| 4:1 | Falafel | 55 |
| 4:2 | Squid and Sweet Potatoes | 59 |
| 4:3 | Tacos | 61 |
| 4:4 | Khao Soy and Other Noodles | 62 |
| 4:5 | Without a Tablecloth: Tapas | 66 |
| Sidebar: Tapas | 68 | |
| 4:6 | Fish & Chips | 69 |
| 4:7 | Farinata | 72 |
| 4:8 | The Smoke Market | 74 |
| 4:9 | Souvlaki | 76 |
| 5 | Beer | |
| 5:1 | The Post-Industrial Pint | 78 |
| 5:2 | Drinkable Bread | 84 |
| Sidebar: Tasting | 88 | |
| 5:3 | 5,000 Varieties | 90 |
| 5:4 | New Brews | 93 |
| 5:5 | For Stout Lovers | 95 |
| 6 | Markets | |
| 6:1 | Sunday Morning in Limogne | 98 |
| 6:2 | The Value of Time | 102 |
| 6:3 | Alkmaar: The Cheese Market | 106 |
| 6:4 | Native Chiles in Santa Fe | 108 |
| 6:5 | The Market at Ulan Bator | 111 |
| 7 | Prohibitions and Prejudice | |
| 7:1 | Puritanical Proscriptions | 116 |
| 7:2 | Vietnamese Snake Tavern | 122 |
| 7:3 | Latter-Day Religion: Vegetarianism | 125 |
| 7:4 | Magic Bullets and Philosophers' Stones | 128 |
| 8 | Poultry | |
| 8:1 | Bicycle or Airplane Chickens | 132 |
| 8:2 | The Wretched and the Noble | 136 |
| 8:3 | Tandoori | 141 |
| 8:4 | Spoilt Chickens | 144 |
| 8:5 | In the Streets at Home | 150 |
| 9 | Sour Power | |
| 9:1 | The Lebanese Calendar | 155 |
| 9:2 | Balsamic Vinegar | 158 |
| 9:3 | Pickles | 162 |
| 9:4 | Chutneys | 166 |
| 10 | Frankenfoods: Biotechnology | |
| 10:1 | Transgenesis | 170 |
| 10:2 | Genetic Freedom | 175 |
| 10:3 | The Second Revolution | 179 |
| 10:4 | The Vine and the Engineer | 186 |
| 10:5 | A Miracle? | 191 |
| 11 | Cheese and Cheese Makers | |
| 11:1 | Typical? | 198 |
| 11:2 | Tumalo Tomme in Oregon | 200 |
| 11:3 | "Toma": To Be or Not to Be | 204 |
| 11:4 | Farm with a View | 208 |
| Sidebar: Specialist Cheesemakers' Association | 210 | |
| 12 | Wines and Vines | |
| 12:1 | Conformity | 216 |
| 12:2 | The Secret of Diversity | 218 |
| 12:3 | The Origins of Champagne | 222 |
| 12:4 | Past, Present and Future | 225 |
| 12:5 | The Revival Route | 228 |
| 12:6 | Zinfandel | 234 |
| 13 | In the Raw | |
| 13:1 | Coldwave | 236 |
| 13:2 | The Greeks Call It [karpatsio] | 237 |
| 13:3 | My Father as a Tartar | 239 |
| 13:4 | Raw Recipes: Marinated Sardines | 243 |
| Sidebar: Raw Recipes | 245 | |
| 14 | Animals and Meat | |
| 14:1 | Meat on the Move | 249 |
| 14:2 | Feathers and Plumes: Ostrich Farming | 255 |
| Sidebar: Dining | 256 | |
| 14:3 | Sins of the Flesh | 261 |
| 14:4 | SOS for Domestic Animals | 265 |
| 15 | Leftovers | |
| 15:1 | A Leftover Culture | 270 |
| 15:2 | Rice and Fish Bones | 272 |
| 15:3 | God in Crumbs | 276 |
| 15:4 | Italian Meatballs | 279 |
| 15:5 | Pebble Broth | 283 |
| Contributors | 285 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Arzie Nelson
reviewed Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food on September 08, 2013
Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food
A compilation of articles from the Slow Food movement's magazine, Slow, this was a little slow-going. Even the articles about food (a favorite topic of mine) weren't particularly interesting, although they were informative. There was one article, a fictional piece about cannibalism, that I found very jarring amidst the rest of the essays.
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Add Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food, This is The Best of Slow, a volume for all those passionate about food and its impact on our culture. Drawn from five years of the quarterly journal of Slow Food International (only recently available in America), this book includes more than 100 articl, Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food to the inventory that you are selling on WonderClubX
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Add Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food, This is The Best of Slow, a volume for all those passionate about food and its impact on our culture. Drawn from five years of the quarterly journal of Slow Food International (only recently available in America), this book includes more than 100 articl, Slow Food: Collected Thoughts on Taste, Tradition and the Honest Pleasures of Food to your collection on WonderClub |
