We Are What We Eat: A Slow Food Manifesto Audible Audiobook – Unabridged
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.
- Get this audiobook free then 1 credit each month, good for any title you like - yours to keep, even if you cancel
- Listen all you want to the Plus Catalogue—a selection of thousands of Audible Originals, audiobooks and podcasts, including exclusive series
- Exclusive member-only deals
- $16.45 a month after 30 days. Cancel anytime
|Listening Length||5 hours and 57 minutes|
|Whispersync for Voice||Ready|
|Audible.com.au Release Date||01 June 2021|
|Best Sellers Rank|| 102,891 in Audible Books & Originals (See Top 100 in Audible Books & Originals) |
93 in Gastronomy (Audible Books & Originals)
352 in Gastronomy History (Books)
536 in Food Science (Books)
Review this product
Top reviews from other countries
In the introduction, Waters explains what cultural influences led her to open Chez Panisse in the 1970s, and what her original ideas were. She describes how the restaurant began to establish connections with local growers and farmers, simply because their food tasted better. Waters began to include information about the local sources on her menus, and soon customers became attuned to the seasonal availability of their favorite foods. This further inspired Waters, who decided to try to help educate the local children about healthy eating by creating the Edible Schoolyard Project. She has been focused on educating people on the benefits of eating healthy and supporting local farmers ever since.
The first half of the book explains the problems with what Waters describes as Fast Food Culture. Each chapter discusses a specific issue: Convenience, Uniformity, Availability, Trust in advertising, Cheapness, More is better, and Speed. Waters identifies many negative consequences across several areas: from convenience changing psychological expectations, to uniformity affecting biodiversity and individuality, to constant availability affecting nutritional content and therefore overall health, etc. There are some alarming statistics revealed, for example: In the US 30 – 40% of our entire food supply is wasted every year, while over 35 million people struggle with hunger.
The second half of the book, the “Slow Food Culture” section, has chapters that focus on certain principles of this way of looking at food : Beauty, Biodiversity, Seasonality, Stewardship, Pleasure in Work, Simplicity, and Interconnectedness. Waters discusses ways to fundamentally change our relationship with food, and the community around producing food. These practices help you to become more aware of where your food comes from, and what it takes to produce it.
Overall I enjoyed reading this book, and many of the points Waters makes are things that I hadn't considered before. I appreciate her efforts and her passion, and I will be recommending this book to some of my friends and family.