ISBN: 9781931498272 Year Added to Catalog: 2003 Book Format: Paperback Book Art: More than 600 listings, 275 full-entry profiles, 40 b&w photographs Number of Pages: 5 x 8.25, 375 pages Book Publisher: Chelsea Green Publishing Old ISBN: 193149827X Release Date: September 1, 2003 Web Product ID: 72
A deliciously different guide for native New Yorkers and visitors alike, with a broad yet discriminating view of the Big Apple's incredibly rich "food landscape." Compiled and written by passionate food-lovers who know the city inside and out, this unique guide covers not only the fancy four-star restaurants but the neighborhood hangouts and hidden treasures that make New York City such an international culinary destination.
The Slow Food Guide to New York City celebrates the foods and cuisines of the city's finest restaurants, green markets, specialty food shops, bars, and late-night spots. What all these places share is a commitment to the values of the international Slow Food movement: Artisanship, Conviviality, Eco-Gastronomy, Freshness, Sustainability, Tradition, and Typicality.
Slow Food is dedicated to:
stewardship of the land and ecologically sound food production
revival of the kitchen and the table as centers of pleasure, culture, and community
invigoration and proliferation of regional, seasonal culinary traditions
living a slower and more harmonious rhythm of life
About the Authors
Patrick Martins
Patrick Martins is the Executive Director of Slow Food USA. After launching a US Slow Food office in Italy in 2000, he and his wife, Serena returned to his native New York to open the New York City office of Slow Food USA. Under Patrick’s leadership, the organization now has over 10,000 members and 100 convivia (chapters), publishes its own magazine, The Snail,and continues to launch numerous projects dedicated to saving endangered American foods. Visit Slow Food USA's site at www.slowfoodusa.org. ...
Ben Watson is the longtime Senior Editor for Chelsea Green Publishing and a freelance author and journalist. His books include The Slow Food Guide to New York City (with Patrick Martins and Slow Food USA), Cider, Hard and Sweet, and Taylor's Guide to Heirloom Vegetables.
A local and national food activist and consultant, Watson is co-leader of the Slow Food Monadnock convivium based in western New Hampshire, and is a member of Slow Food USA's national Ark & Presidia committee, which is charged with identifying, preserving, and promoting rare animal breeds and plant varieties and supporting local farmers and ...
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