Food and Freedom; How the Slow Food Movement Is Changing the World through Gastronomy.

Author:Jagareski, Rachel
Position:Book review

Carlo Petrini and John Irving (translator); FOOD AND FREEDOM; Rizzoli Ex Libris (Nonfiction: Ecology & Environment) 24.95 ISBN: 9780847846856

Byline: Rachel Jagareski

Petrini delves into contemporary agriculture problems to assert the importance of producing and consuming food that is good, clean, and fair.

Genetically modified foods. Monoculture hybrids. Global warming. Agrarian land reform. Loss of biodiversity. Chemical pollution. Maltreatment of illegal immigrants. The interconnections between all of these contemporary problems are examined in detail in Carlo Petrini's Food and Freedom: How the Slow Food Movement is Changing the World Through Gastronomy.

Petrini founded the Slow Food phenomenon twenty years ago, motivated by the deadly methanol adulteration of Italian wines by a cabal of shameless producers. Petrini's love of good food and drink is fueled not just by a gourmet palate; rather, he is a dynamo of social and environmental activism with a seemingly boundless appetite for tackling these huge problems in countries around the world.

This energetic tone percolates through this collection about the science of gastronomy, defined as a multidisciplinary study of ways to produce and promote high-quality foods in a way that sustains local people, cultures, and environments. Indeed, the chapters read more like speeches rife with passion, exhorting us to eliminate world...

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