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1 Burnside Sustainable Living- Food

A World of Presidia

by

A World of Presidia Cover

 

Synopses & Reviews

Publisher Comments:

The international slow food movement is well known for promoting and protecting the world's unique and traditional foods, and the people (farmers, fisherman, and artisan producers) who grow them or bring them to market. A World of Presidia celebrates the diversity and quality of real food and the human culture that surrounds it. The book features detailed descriptions and gorgeous color photographs of sixty-five exceptional products in thirty different countries, each identified with a particular region of the world and a traditional way of farming and living.

Review:

"In southern Chile, only three fishermen still harvest the wild black-bordered oyster in the traditional way. The Slow Food Foundation is helping them preserve their technique and the oysters; to do so, it coordinates a small 'presidium,' a local project focusing on a group of producers of a single product that develops production and marketing techniques to allow them to be economically viable. This book introduces presidia from Canada to Madagascar to Nepal. Because the foods are all so closely related to local culture, the story of a particular product is often as much about the community that uses it as about the food itself (e.g., the pages devoted to India's mustard seed oil presidium tell of the seed's role in Hinduism). Most of the products have been neglected or adulterated as labor-intensive processes required to produce these foods are replaced by modern efficiency and advances in technology — but each presidium aims to show that the extra effort is worth it. Occasional longer sections discussing varied subjects (e.g., the importance of rice; the history of hot peppers) are scattered throughout. Anyone interested in biodiversity and sustainable agriculture, or who loves exotic and heritage foods, will find this a wonderful primer on some of the world's finest culinary products and the societies they have anchored. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9788884990853
Editor:
Fernald, Anya
Editor:
Milano, Serena
Editor:
Fernald, Anya
Editor:
Milano, Serena
Editor:
Sardo, Piero
Author:
Milano, Serena
Author:
Sardo, Piero
Author:
Fernald, Anya
Editor:
Sardo, Piero
Publisher:
Slow Food Arcigola Editore srl
Subject:
Regional & Ethnic - Multicultural
Subject:
Regional & Ethnic - General
Subject:
Cooking and Food-US Ethnic
Copyright:
Edition Description:
Trade paper
Publication Date:
20050431
Binding:
TRADE PAPER
Language:
English
Pages:
180
Dimensions:
9.26x8.66x.62 in. 1.25 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Sustainable Cooking
Home and Garden » Sustainable Living » Food

A World of Presidia Used Trade Paper
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Product details 180 pages Slow Food Editore - English 9788884990853 Reviews:
"Publishers Weekly Review" by , "In southern Chile, only three fishermen still harvest the wild black-bordered oyster in the traditional way. The Slow Food Foundation is helping them preserve their technique and the oysters; to do so, it coordinates a small 'presidium,' a local project focusing on a group of producers of a single product that develops production and marketing techniques to allow them to be economically viable. This book introduces presidia from Canada to Madagascar to Nepal. Because the foods are all so closely related to local culture, the story of a particular product is often as much about the community that uses it as about the food itself (e.g., the pages devoted to India's mustard seed oil presidium tell of the seed's role in Hinduism). Most of the products have been neglected or adulterated as labor-intensive processes required to produce these foods are replaced by modern efficiency and advances in technology — but each presidium aims to show that the extra effort is worth it. Occasional longer sections discussing varied subjects (e.g., the importance of rice; the history of hot peppers) are scattered throughout. Anyone interested in biodiversity and sustainable agriculture, or who loves exotic and heritage foods, will find this a wonderful primer on some of the world's finest culinary products and the societies they have anchored. Photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
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