The Porchlight Business Book Awards longlist is here!

We Are What We Eat A Slow Food Manifesto

We Are What We Eat: A Slow Food Manifesto

By Alice Waters

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats 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.

READ FULL DESCRIPTION

Quantity Price Discount
List Price $18.00  
1 - 24 $15.30 15%
25 - 99 $11.16 38%
100 - 249 $10.80 40%
250 - 499 $10.44 42%
500 + $10.26 43%

Quick Quote

Lorem ipsum dolor sit amet, consectetur adipisicing elit

Non-returnable discount pricing

$18.00


Book Information

Publisher: Penguin Books
Publish Date: 06/07/2022
Pages: 208
ISBN-13: 9780525561552
ISBN-10: 0525561552
Language: Eng

What We're Saying

December 02, 2021

Porchlight's Creative & Social Media Manager, Gabbi Cisneros, explains our picks for the best Innovation & Creativity books of 2021. READ FULL DESCRIPTION

November 18, 2021

"The authors who make up this year’s Porchlight Business Book of the Year Awards longlist gift us with a feast of new ideas to explore and, even more valuable, a renewed sense of possibility.” READ FULL DESCRIPTION

June 01, 2021

Books to Watch | June 1, 2021

By Dylan Schleicher, Gabbi Cisneros

READ FULL DESCRIPTION

Full Description

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats 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. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space--human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today--from illness, to social unrest, to economic disparity, and environmental degradation--are all, at their core, connected to food. Fortunately, there is an antidote. 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.

We have updated our privacy policy. Click here to read our full policy.