SLOW FOOD - the case for taste
Here is the Foreward, by Alice Waters, from Carlo Petrini's book "slow food":
I remember when in 1986 Carlo Petrini organized a protest against the building of a McDonald's at the Spanish Steps in Rome. The protesters, whom Carlo armed with bowls of penne, defiantly and deliciously stated their case against the global standardization of the world's food. With this symbolic act, Carlo inspired a following and sparked the Slow Food movement. Three year later, delegates from fifteen countries came together in Paris to pledge to preserve the diversity of the world's foods.
Since then, Slow Food has grown into a global organization that supports and celebrates food traditions in more than 40 countries worldwide. Slow Food has flourished in the United States as well. In the two years since a national office opened in New York, Slow Food convivia have sprouted in almost every state, and in this short time the U.S. membership has reached nearly 10,000.
Under Carlo's remarkable leadership, Slow Food has become a standard bearer against the fast-food values that threaten to homogenize and industrialize our food heritage Slow Food reminds us that our natural resources are limited, and that we must resist the ethic of disposability that is relected everywhere in our culture. Slow Food reminds us that food is more than fuel to be consumed as quickly as possible and that, like anything worth doing, eating takes time. Slow Food reminds us of the importance of knowing where our food comes from. When we understand the connection between the food on our table and the fields where it grows, our everyday meals can anchor us to nature and the place where we live. And Slow Food reminds us that cooking a meal at home can feed our imaginations and educate our senses. For the ritual of cooking and eating together constitutes the basic element of family and community life. In short, Slow Food can teach us the things that really matteer -- compassion, beauty, community, and sensuality -- all the best that humans are capable of.
It gives me great pleasure to introduce this volume to American readers. A revolution in the way we eat is taking tangible form in this country. There are farmers' markets in almost every city and the availability of organic food is expanding by leaps and bounds. In this book, Carlo Petrini eloquently articulates our mission, and I believe he will inspire more of us in this Delicious Revolution.