Slow Movement Guide

Since the first publication of Slow Food Nation in 2007, the politics of food has exploded into one of the major topics of our time. Picking up where that left off, Food & Freedom from the founder of Slow Food is sure to appeal to readers of Dan Barber, Michael Pollan, and Bill McKibben. But whereas those are all American writers, Petrini offers the refreshing new perspective of a European with a more global view. Food & Freedom is the first book to collect his memories and lessons he's learned from all these international encounters

In Praise of Slowness traces the history of our increasingly breathless relationship with time and tackles the consequences of living in this accelerated culture of our own creation. Why are we always in such a rush? What is the cure for time sickness? Is it possible, or even desirable, to slow down? Realizing the price we pay for unrelenting speed, people all over the world are reclaiming their time and slowing down the pace -- and living happier, healthier, and more productive lives as a result. A Slow revolution is taking place. In this engaging and entertaining exploration, award-winning journalist and rehabilitated speedaholic Carl Honoré details our perennial love affair with efficiency and speed in a perfect blend of anecdotal reportage, history, and intellectual inquiry. In Praise of Slowness is the first comprehensive look at the worldwide Slow movements making their way into the mainstream -- in offices, factories, neighborhoods, kitchens, hospitals, concert halls, bedrooms, gyms, and schools. Defining a movement that is here to stay, this spirited manifesto will make you completely rethink your relationship with time.

Take a breath.... Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.

Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore's idyllic guest house in the Italian countryside Lara Gilmore and Massimo Bottura - the renowned chef behind three-Michelin-starred restaurant Osteria Francescana - designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy's Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish's origins and ingredients.

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.

Slow Food is a movement towards using local produce and small producers to eat quality food. Carlo Petrini is the founder of the Slow Food movement. Here, along with Gigi Padovani, he recounts the origins and developments of an organisation that has grown to have 83,000 members in 45 countries.

Slow Looking provides a robust argument for the importance of slow looking in learning environments both general and specialized, formal and informal, and its connection to major concepts in teaching, learning, and knowledge. A museum-originated practice increasingly seen as holding wide educational benefits, slow looking contends that patient, immersive attention to content can produce active cognitive opportunities for meaning-making and critical thinking that may not be possible though high-speed means of information delivery. Addressing the multi-disciplinary applications of this purposeful behavioral practice, this book draws examples from the visual arts, literature, science, and everyday life, using original, real-world scenarios to illustrate the complexities and rewards of slow looking.

It can be challenging to travel at your own pace in the modern world without falling for the temptations of fast planes, cheap airlines, last-minute tickets, quick-fix travel apps and overzealous tour operators. To actually take a back seat and allow yourself time to embrace the ebb and flow of travel requires a more thoughtful and philosophical way of journeying. Slow Travel: A Movement is a beautifully designed and practical compendium of places, activities, tours and experiences that will inspire you to get on the road in your own time and on your own terms.

Stillinvites readers to take on the philosophy of the SLOW movement: Living Sustainable. Local. Organic. And Whole. Our homes are ideally placed to support and promote this philosophy, through everything from the materials we source in construction to how we fit-out and furnish them. The choices we make don't have to be at the expense of creating a space that feels warm and welcoming, though. Instead, it can actually make us feel better about how and where we live.

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. 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.