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We Are What We Eat: A Slow Food Manifesto Kindle Edition
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In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.
Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work.
This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
“Waters, legendary chef and founder of Berkeley’s Chez Panisse, delivers an impassioned manifesto on how food and its quality impacts society and the planet . . . She offers cogent, well-reasoned analyses of the price of convenience, blind trust in advertising, and cheapness, all of which seduce 'us into losing our desire, confidence, and ability to do things for ourselves.' Highly convincing and incredibly inspiring, Waters' fervent entreaty is sure to open eyes and change minds.” —Publishers Weekly
“This beautiful book speaks to the values we need to embrace at this moment in human history: Stewardship, diversity, interconnectedness, simplicity, balance. Reading it has inspired me to do things differently. It will inspire you as well.” —Jane Fonda, author of What Can I Do?
“In this warm, passionate and very personal book Alice Waters lays out a stunningly convincing case for changing the way we eat. No jargon, no big words, just Alice talking about all the things that matter most to her. I’m going to give this book to everyone I love.” —Ruth Reichl, author of Save Me the Plums
“Alice Waters is my favorite chef, and We Are What We Eat is a beautiful, important book. It’s full of passion, anger at the way things are, and hope for a kinder, fairer, more humane, and vastly more enjoyable future. This book is the culmination of a life’s work, a great life, and is a must read.” —Eric Schlosser, author of Fast Food Nation
“What Alice has contributed to the world is immeasurable, but this new book We Are What We Eat covers new ground. Alice has dedicated her entire life to people, the planet, and the food we consume. Here, she teaches us that food has an intrinsic value that today's society takes for granted. Imagine what this world would look, smell, and taste like if more of us followed her lead.” —Ron Finley, The Gangsta Gardener
About the Author
- ASIN : B08PJFJTJJ
- Publisher : Penguin Books (June 1, 2021)
- Publication date : June 1, 2021
- Language : English
- File size : 13451 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 199 pages
- Page numbers source ISBN : 0525561536
- Lending : Not Enabled
- Best Sellers Rank: #283,628 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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In the introduction, Waters explains what cultural influences led her to open Chez Panisse in the 1970s, and what her original ideas were. She describes how the restaurant began to establish connections with local growers and farmers, simply because their food tasted better. Waters began to include information about the local sources on her menus, and soon customers became attuned to the seasonal availability of their favorite foods. This further inspired Waters, who decided to try to help educate the local children about healthy eating by creating the Edible Schoolyard Project. She has been focused on educating people on the benefits of eating healthy and supporting local farmers ever since.
The first half of the book explains the problems with what Waters describes as Fast Food Culture. Each chapter discusses a specific issue: Convenience, Uniformity, Availability, Trust in advertising, Cheapness, More is better, and Speed. Waters identifies many negative consequences across several areas: from convenience changing psychological expectations, to uniformity affecting biodiversity and individuality, to constant availability affecting nutritional content and therefore overall health, etc. There are some alarming statistics revealed, for example: In the US 30 – 40% of our entire food supply is wasted every year, while over 35 million people struggle with hunger.
The second half of the book, the “Slow Food Culture” section, has chapters that focus on certain principles of this way of looking at food : Beauty, Biodiversity, Seasonality, Stewardship, Pleasure in Work, Simplicity, and Interconnectedness. Waters discusses ways to fundamentally change our relationship with food, and the community around producing food. These practices help you to become more aware of where your food comes from, and what it takes to produce it.
Overall I enjoyed reading this book, and many of the points Waters makes are things that I hadn't considered before. I appreciate her efforts and her passion, and I will be recommending this book to some of my friends and family.
New values in gathering and preparing food have enhanced my experience.
What better to enjoy!