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Book Data

ISBN: 9781603582636
Year Added to Catalog: 2009
Book Format: Paperback
Dimensions: 5 1/2 x 7 1/2
Number of Pages: 184
Book Publisher: Chelsea Green Publishing
Release Date: February 16, 2010
Web Product ID: 526

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by Carlo Petrini

Associated Articles

 

Slow Food Founder, Carlo Petrini, Explains it all at Princeton

By Linda West Ekhardt for America's Feast

November 8, 2010

On a golden, dappled-sun Sunday afternoon in October, Slow Food’s founder Carlo Petrini spoke to an amphitheater full of foodies. By foodies, I mean old hippies, professors, farmers, restaurant operators, and journalists. That was about half the crowd, the other half, whom Petrini had come to see were Princeton students.

One Man’s Quest

Petrini began his quest for good food in the mid eighties when McDonald’s attempted to put a McDonald’s hamburger joint in his hometown in Italy.

Now, I ask you. What was McDonald’s thinking? Not only are Italians bound to tradition, and ceremony, and strict values, they are as stubborn as army mules. The very idea that they thought they could plop down one of their slimy faux food places in his little piece of Italian heaven, the Spanish Steps in Rome, did not go down well.

And, as we have seen, the power of an idea, the quest of one man, the fire and passion of a movement, has changed the way the world sees food and promises to save our world from itself. As well as from the McDonald’s of the world.

How did Petrini do this? In 1977, he began contributing culinary articles to communist daily newspapers il manifesto and l’Unità.

Today, he is an editor of multiple publications at the publishing house Slow Food Editore and writes several weekly columns for La Stampa. He was one of Time Magazine’s heroes of 2004. In 2004, he founded the University of Gastronomic Sciences, a school intended to bridge the gap between agriculture and gastronomy.

Read the whole article here...


The Friedman Sprout Blog

November 2, 2010

By Kelly A. Dumke

How expensive is our cheap food? How do we globalize the solution but de-globalize the strategy? Is our food system eating us? Carlo Petrini, president and founder of Slow Food, posed these questions to a captive audience of students, staff, and faculty during a recent stop at the Friedman School seminar series. Read on for a recap of Mr. Petrini’s talk and reaction from Friedman faculty, Dr. Timothy Griffin and Dr. Chris Peters.

Slow Food is an international grassroots organization founded in 1989 by the former Italian journalist to counter the rise in fast food and fast life, the disappearance of the local food tradition, and the dwindling interest in food choice and its effect on the rest of the world.

Armed with a single note card and a trusty translator, Italian-speaking Carlo Petrini captivated an audience of students and staff, faculty and foodies, and supporters and skeptics for over an hour during the noontime seminar. The Friedman School seminar was one stop on Mr. Petrini’s recent tour of several New England universities where he spoke about the future of food, the significance of biodiversity, and the tenets in his latest book, Terra Madre: Forging a New Global Network of Sustainable Food Communities.

Read the whole article here...

 


 

Wisdom from Carlo Petrini - founder of Slow Food

Savor Blog
November 4, 2010
Dr. Lilian Cheung

On a rainy fall night my spirit was lifted by meeting Carlo Petrini, founder of Slow Food, when he came from Italy to lecture at Harvard University. Slow Food’s mission is to “counter the rise of fast food and fast life.” Though Carlo was inspired to start Slow Food by the prospect of a McDonald’s opening up in Rome near the Spanish Steps, his talk covered the many aspects of our “fast” food system that need fixing.  Among them: the way our consumer culture devalues food; the negative health and environmental effects of our over consumption; and the urgent need to return to eating locally and seasonally, just as our ancestors did.

Slow food now has 100,000 members in 1,300 local chapters (what they call convivia) in 150 countries worldwide, as well as a network of 2,000 food communities.

Read the whole article here...

 


The Post and Courier

 

Think global, grow local focus of Slow Food network in communities around the world

The Good Earth
By Adam Parker | Wednesday, March 10, 2010

 

In 1989, Carlo Petrini started Slow Food in reaction to the fast-food phenomenon that was beginning to spread through Europe.

He regretted how local production was being threatened by global commercialization and worried that a homogenized marketplace that relied on industrialized mass production would threaten the survival of certain local products.

If farmers increasingly were required under contract to purchase seeds, often genetically modified, only from corporate food conglomerates, then what would happen to the old seeds local farmers had been planting for centuries?

Slow Food, then, was meant to promote "food sovereignty" and support local economies, Petrini said during a Feb. 23 visit to Charleston, where he attended a reception at McCrady's and signed copies of his new book, "Terra Madre."

The Slow Food movement has grown over two decades to include 100,000 members in more than 130 countries. Since its founding, the Food Network has burst onto TV screens and can be viewed in 90 million households. Regional cuisine has taken hold, pushing aside old concepts of food preparation. Chefs have become superstars. Farmers markets have made a comeback. Young people have opted to grow crops and raise livestock. And the words "local," "sustainable" and "seasonal" are widely used, and not only by foodies.

But Petrini wants to take these terms to a new level. He wants to build a global movement that promotes local autonomy, reinforces local identity, builds sustainable local economies, respects the Earth and produces healthy food.

"Every country, region, community can choose what to grow and what to eat and how to reinforce their own food cultures," he said. "Food is the most important thing for the identity of a community."

 

Read the whole article here.

 


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