Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food

Valley News, October 2001
"...a fascinating study in how the subject of food... isn't just the province of foodies anymore."

Saveur Magazine
"We applaud Slow Food's rejection of homogeneity and its celebration of the local, the quirky, the rare."

Food Arts
"Slow Food has become an adroit advocate for... the enjoyment and appreciation of food and drink."

Book Description
Slow Food, founded in Italy in 1986 in opposition to the culturally destructive effects of fast food, is now an international movement with more than 70,000 members worldwide. Increasingly popular in the US, Slow Food promotes conviviality, taste, biodiversity, and the preservation of traditional food cultures. "Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food" is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You’ll pass through Vietnam’s Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world’s top food writers. Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the fast food nation. This book is proof positive that he or she who lives slow, lives best.

About the Author
Patrick Martins is the Executive Director of Slow Food USA. Ben Watson is an author and editor whose recent books include The Slow Food Guide to New York City (Chelsea Green, 2003) and Cider, Hard and Sweet (Countryman Press, 1999).


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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 articles covering eclectic topics from "Falafel" to "Fat City." Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia" from Montreal to San Francisco. This is proof positive that he or she who lives slow, lives best.


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