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| 001 | 199926 | ||
| 003 | IT-RoAPU | ||
| 005 | 20250106150448.0 | ||
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| 007 | cr || |||||||| | ||
| 008 | 240602t20122012nju fo d z eng d | ||
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_a9780813552279 _qPDF |
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| 024 | 7 |
_a10.36019/9780813552279 _2doi |
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| 035 | _a(DE-B1597)9780813552279 | ||
| 035 | _a(DE-B1597)526108 | ||
| 035 | _a(OCoLC)804661227 | ||
| 040 |
_aDE-B1597 _beng _cDE-B1597 _erda |
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| 072 | 7 |
_aSOC055000 _2bisacsh |
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| 084 | _aonline - DeGruyter | ||
| 100 | 1 |
_aWeaver, Jim _eautore |
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| 245 | 1 | 0 |
_aLocavore Adventures : _bOne Chef's Slow Food Journey / _cJim Weaver. |
| 264 | 1 |
_aNew Brunswick, NJ : _bRutgers University Press, _c[2012] |
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| 264 | 4 | _c©2012 | |
| 300 |
_a1 online resource (240 p.) : _b14 color and 45 b-w photos |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 505 | 0 | 0 |
_tFrontmatter -- _tContents -- _tForeword -- _tAcknowledgments -- _t1. The “Ah-Hah” Moment, Slow Food Style -- _t2. The Valley Shepherd Creamery -- _t3. The Delaware Bay Oyster -- _t4. On the Hunt for a Hot Tomato -- _t5. The Griggstown Quail Farm -- _t6. The Hat Lady -- _t7. Getting the Word Out -- _t8. Triumph of the Locavores -- _t9. Salumeria Biellese -- _t10. Foie Gras Adventure -- _t11. Educating the Classes -- _t12. Viking Village -- _t13. The Best-Possible Canvas -- _t14. Going Local and Digging In -- _t15. The Brothers Moon and the Bent Spoon -- _t16. Getting Your Hands Dirty -- _t17. So Where Are We Now? -- _t18. Conviviality -- _t19. Off the Soap Box and onto the Chapters -- _tAppendix. The Slow Food Manifesto -- _tAbout the Author |
| 506 | 0 |
_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star |
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| 520 | _aAmerica’s fast food culture reflects not only what we eat—foods that are processed and packaged for convenience—but also how we eat—munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle—one based around local, seasonal ingredients—in our fast-paced world. In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem—building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life. | ||
| 538 | _aMode of access: Internet via World Wide Web. | ||
| 546 | _aIn English. | ||
| 588 | 0 | _aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Jun 2024) | |
| 650 | 0 |
_aCooks _zUnited States _vBiography. |
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| 650 | 0 | _aLocavores. | |
| 650 | 0 |
_aSlow food movement _zMiddle Atlantic States. |
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| 650 | 7 |
_aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). _2bisacsh |
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| 653 | _aAmerica’s fast food culture, processed and packaged foods, convenience, Slow Food movement, Italy, fresh ingredients, artisanal techniques, North America, Locavore Adventures, Jim Weaver, New Jersey chef, restaurateur, local slow food culture, ecologically responsible, recipes, Hot Smoked Brook Trout with Asparagus Puree, Pickled Cippollini Onions, Zuppa di Mozzarella, sustainable food culture, locally grown food. | ||
| 700 | 1 |
_aPetrini, Carlo _eautore |
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| 850 | _aIT-RoAPU | ||
| 856 | 4 | 0 | _uhttps://doi.org/10.36019/9780813552279 |
| 856 | 4 | 0 | _uhttps://www.degruyter.com/isbn/9780813552279 |
| 856 | 4 | 2 |
_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780813552279/original |
| 942 | _cEB | ||
| 999 |
_c199926 _d199926 |
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