A vacationing couple celebrates their anniversary at a Greek restaurant in Palm Springs—but will the marriage survive the service? As a needy waiter insinuates his way into their meal—and their lives—the couple examines their past and their future together. Playwright Wendy MacLeod brings us a tender comedy that delves deeply into what we hunger for.
Discusses the history and spread of the International Slow Food Movement which was sparked in 1986 when Carlo Petrini organized a protest against plans to build a McDonald's fast food restaurant near the Spanish Steps in Rome, and discusses ...
The Pleasures of Slow Food showcases over 60 recipes from the worlds most innovative chefs for dishes that feature local handmade ingredients and traditional cooking methods.
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.
This is a perfect follow-up to Joan Dye Gussow's This Organic Life, and is proof positive that he or she who lives slow, lives best.
This is a declaration of action against fast food values, and a working theory about what we can do to change the course.
Japanese gyoza are seasoned with soy sauce and have pork , chives , and scallions inside , and Korean mandoo combine meat and tofu with pickled cabbage . Chinese wonton from every province are made with a paste of pork , shrimp , and ...
From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.
But first, I'll stop to see Walter Canzonier of the Haskins Shellfish Laboratory, which is part of the Rutgers University New Jersey Agricultural Experiment Station. If you want to understand oysters and oyster country, Walt is your man ...
This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits.
Where do great meals begin? Come to the Table brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place—the small farms of California and the people who tend them season after season.