A World of Presidia: Food, Culture & Community

Front Cover
Anya Fernald, Serena Milano, Piero Sardo
Slow food, 2004 - Cooking - 178 pages
0 Reviews
"Where does chocolate come from, and what makes one cacao different from another? Who still produces traditional honey meads, one of mankind's oldest alcoholic beverages? Why do ancient European black pig breeds risk extinction?" "The stories of Slow Food's 65 International Presidia projects describe a world of traditional food that encompasses rare breeds and fruit and vegetable varieties, as well as handcrafted products like cheese, cured sausage and wine. These foods have been selected as International Presidia, Slow Food's projects that define, defend, and promote our gastronomic heritage. A World of Presidia is not just about the Presidia products, but also recounts the stories of the men and women who safeguard them - the curators of our world's rich agricultural history."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

AFRICA
16
Madagascar
18
Morocco
24
Copyright

32 other sections not shown

Common terms and phrases

About the author (2004)

Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of the modern fast-food life. Through a variety of initiatives, it promotes gastronomic culture, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts more than 80,000 members in 100 countries. A portion of the proceeds from sales of A World of Presidia will go to the Slow Food Foundation for Biodiversity to support Presidia projects.

Bibliographic information