The Slow Food Guide to Chicago

Restaurants, Markets, Bars

Kelly Gibson and Portia Belloc Lowndes

Chances are, whether or not you've heard of the Slow Food movement, you're familiar with slow food. It could be the best corn on the cob you've had all summer, or the ballpark frank that saw you through the seventh inning stretch at the last Cubs game. Slow Food is simply about the whole experience of food, from production to preparation to enjoyment and conviviality.* It is a revolutionary international movement that prizes locally sourced foods and sustainable agriculture, and slowly, its manifesto is gaining ground.

Now an inventive new series of Slow Food guidebooks has food critics and travelers raving. This September, the publisher that brought you The Slow Food Guide to New York City (2003) releases the second book of the series, The Slow Food Guide to Chicago: Restaurants, Markets, Bars. Written by a team of Chicago natives and members of Slow Food USA, the guide reviews over 300 Chicago area establishments and serves up a fresh, comprehensive look at the city's diverse food landscape.

About the Authors
Editors Kelly Gibson and Portia Belloc Lowndes are longtime Chicago residents and co-leaders of the Slow Food Chicago chapter or “convivium.”

*Slow Food is an international movement, founded in Italy in 1986. Today it has some seventy thousand members in more than forty-five countries. Slow Food is dedicated to preserving regional cuisines and food traditions worldwide. In addition the organization advocates biodiversity, taste education, conviviality, and the pleasures of the table. Participants in the Slow Food movement are committed to finding alternatives to the standardization of the world's tastes while promoting local, seasonal foods and virtuous globalization.

Slow Food U.S.A. is a nonprofit organization that oversees the activities of its more than 12,500 members and 150 local chapters, or convivia. Each convivium advocates sustainability and biodiversity through educational events and public outreach that encourage the enjoyment of pure foods that are local, seasonal, and organically grown.

More Great Eco-Cuisine Titles from Chelsea Green

For more information about Chelsea Green's food books click on the links below.

The Slow Food Guide to Chicago: Restaurants, Markets, Bars

The Slow Food Guide to New York City: Restaurants, Markets, Bars

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

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