A World of Presidia: Food, Culture and Community
A. Fernald, S. Milano, P. Sardo
Slow Food Editore, 2004 - Cooking - 178 pages
A World of Presidia: Food, Culture & Community, Chelsea Green's newest book from Slow Food Editore, vibrantly tells the stories of 65 Presidia-groups of traditional food artisans-from 30 different countries and the unique and delicious foods they are working to preserve. The book's color photographs and detailed descriptions bring Tibet's yak cheese, Cape May, Delaware's salt oysters and Chile's Purén white strawberries to life. As the world's biodiversity diminishes, we are in danger of also losing many delicious traditional foods, but these Presidia are fighting hard to keep these delicacies on the table. Slow Food Presidia is a project of the Slow Food Foundation for Biodiversity. Each Presidia focuses on a group of producers of a single artisan food and develops production and marketing techniques to help them to be economically viable. Sometimes, it takes just a little to save an artisan food; it's enough to bring together producers, help them coordinate marketing and promotion, and establish quality and authenticity standards for their product. Other times, when the production of a food is closer to the brink, it takes more: building a slaughterhouse, an oven, or reconstructing crumbling farmhouse walls. A World of Presidia is not just about the foods, but also recounts the stories of the men and women who safeguard them-the curators of our world's rich agricultural history. The slow food Presidia are doing more than giving you the opportunity to savor Brazil's umbu fruit or American raw milk cheeses, they are preserving a way of life.
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agricultural amaranth American Andean animal Argan Oil Ark of Taste artisan beans biodiversity Brazil breed breeders butter cacao Calbuco Canapu century cheesemakers chickens Chile Chinantla chocolate coffee cooked cooperative corn cowpea cows Criollo cultivated culture curd cured Dehradun developed dried Eastern Scheldt eaten farmers farming fish flavor Food Convivium Leader forest fresh fruit Gamonedo Gascony Gascony Black Pig Gloucester Cattle Guarana harvest hectares Huehuetenango indigenous island lentil llama lobsters Madagascar Mapuche Mavrotragano mead meat meters Mirandesa Mountain Municipality mustard Niotiko Old Gloucester Oscypek oysters Pando Pardailhan pasture pepper perry plant potatoes Presidia Presidium Coordinator Presidium supported Production Area production protocol promote Province Quebrada de Humahuaca Red Fife region reindeer Rennes Coucou rice saffron Saint-Flour Sami sausage seeds sheep Slow Food Slow Food Convivium Suovas sweet taste Technical Partner techniques Texel Sheep Trace Foundation traditional trees turnip United vanilla varieties wheat wild wine