PortadaGruposCharlasMásPanorama actual
Buscar en el sitio
Este sitio utiliza cookies para ofrecer nuestros servicios, mejorar el rendimiento, análisis y (si no estás registrado) publicidad. Al usar LibraryThing reconoces que has leído y comprendido nuestros términos de servicio y política de privacidad. El uso del sitio y de los servicios está sujeto a estas políticas y términos.

Resultados de Google Books

Pulse en una miniatura para ir a Google Books.

Cargando...

Bueno, limpio y justo : principios de una nueva gastronomía (2005)

por Carlo Petrini

MiembrosReseñasPopularidadValoración promediaMenciones
2183123,005 (3.22)6
Cooking & Food. Health & Fitness. Nonfiction. HTML:

By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.

.… (más)
Ninguno
Cargando...

Inscríbete en LibraryThing para averiguar si este libro te gustará.

Actualmente no hay Conversaciones sobre este libro.

» Ver también 6 menciones

Mostrando 3 de 3
The founder of the Slow Food movement lays out the case for why our food should be good, clean and fair, and how it can become so.

I'm not sure whether to blame Petrini or the translator for the diction in this book: the word choice is very academic. (By academic, I mean that there are words like "organoleptic" which strive for precision and instead make the text difficult to absorb and comprehend.) It's an odd tone for a book that's clearly meant to be an argument for a change in the way we perceive some of our daily activities (selecting, buying, preparing and eating food), but it is in keeping with Petrini's eclectic network-building between agro-ecologists, international politicians, rural food producers, celebrity chefs and critics, and family matriarchs. There's a little bit of everything in here: quotations from UN reports, emotional stories about individual producers, esoteric cultural criticism, personal anecdote, analysis of world agriculture and economics.

If the occasional "Under the frenetic impulse of technocratic and reductionist thought, we have fallen into the temptation of neglecting the totality of the processes and inter-relations that enable us to eat every day..." kind of sentence puts you off, then I'd skip this book. I kept a dictionary close by, and made it through with only a few eye rolls. ( )
  bexaplex | May 5, 2013 |
This book was written by a founding member of The Slow Food Movement, and it discusses the main philosophies of the movement. Food should be good: Although taste will vary greatly from culture to culture, good also means that it is processed as little as possible. Food should be clean: Using as few pesticides, non-GMO, it should travel as short a distance as possible, and we should strive to save biodiversity in crops and the surrounding environment. Food should be fair: People should be paid a living wage.

The book also discusses the importance of saving/documenting food growing/preserving traditions, as well are redefining the concept of a 'gastronome' from the fat jolly person who only thinks about food, to one who is concerned with food being good, clean and fair. It stresses the idea that traditional ideas about agriculture/food preservation can be just as valid as the newer ideas, and we need to preserve these before it is too late.

The book brought up some interesting political points about global intervention in food that really made me think.

When Europe and other countries started banning GMOs, countries like the US found themselves with a huge surplus, especially with GMO corn. What they did was 'dump' it on poorer nations as a charitable donation. Sounds reasonable correct? Only this lead to the many local farmers abandoning their farms as it was no longer financially viable. Which lead to.. you guessed it, more famine the next year. So more food dumps... and fewer farmers again.

A very interesting non-fiction book, recommended to anyone with an interest in ethnography, politics, food, or the environment. ( )
  Bcteagirl | Oct 8, 2011 |
Dry as all get out. ( )
  Suso711 | Jan 2, 2009 |
Mostrando 3 de 3
sin reseñas | añadir una reseña

Pertenece a las series editoriales

Debes iniciar sesión para editar los datos de Conocimiento Común.
Para más ayuda, consulta la página de ayuda de Conocimiento Común.
Título canónico
Título original
Títulos alternativos
Fecha de publicación original
Personas/Personajes
Información procedente del conocimiento común inglés. Edita para encontrar en tu idioma.
Lugares importantes
Acontecimientos importantes
Películas relacionadas
Epígrafe
Dedicatoria
Primeras palabras
Citas
Últimas palabras
Aviso de desambiguación
Editores de la editorial
Blurbistas
Idioma original
DDC/MDS Canónico
LCC canónico

Referencias a esta obra en fuentes externas.

Wikipedia en inglés (1)

Cooking & Food. Health & Fitness. Nonfiction. HTML:

By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.

.

No se han encontrado descripciones de biblioteca.

Descripción del libro
Resumen Haiku

Debates activos

Ninguno

Cubiertas populares

Enlaces rápidos

Valoración

Promedio: (3.22)
0.5 1
1 1
1.5
2 2
2.5
3 10
3.5 1
4 5
4.5
5 3

¿Eres tú?

Conviértete en un Autor de LibraryThing.

 

Acerca de | Contactar | LibraryThing.com | Privacidad/Condiciones | Ayuda/Preguntas frecuentes | Blog | Tienda | APIs | TinyCat | Bibliotecas heredadas | Primeros reseñadores | Conocimiento común | 203,190,048 libros! | Barra superior: Siempre visible