Carlo Petrini was born in Italy. Since 1977, he has published review articles on wine and food in famous food journals. 1986 and a group of people of insight launched a "slow food movement". On February 9th, 1989, 1989, a three-day slow food conference was held in Paris, which caused a sensation all over the world. At that time, representatives of 20 countries signed the slow food declaration and formally established the slow food association.
For more than 20 years, the Slow Food Association has held various activities, emphasizing the importance of food education, supporting biodiversity and creating a sustainable ecosystem, which has had positive significance and far-reaching influence all over the world. In 2004, Italy established the world's first "University of Food Science and Technology". In the same year, he was selected as the hero list of Time magazine. In 2008, he was named "50 people most likely to save the earth" by the British newspaper The Guardian. 20 13 was awarded the "Earth Award" by the United Nations Environment Programme.
See this long list of resumes and introductions. Makes me curious about this gourmet. And when I finished reading this book with broad vision, theoretical system and detailed content, I was even more awed by the spirit of the gourmet. In the past, gourmets were just a group of people who were particularly sensitive to taste and had a special taste. They know the ingredients, cooking skills and food culture. In this book, I read the definition of "new gourmet". They are not only a group of people who eat the most on earth. We know that the planet we live in is a "life * * * identical body". While pursuing the pleasure of food, we should also respect the diversity of food culture.
"Food is the most important thing for the people". When human beings began to know how to make their own food, they began to have the contradiction of living in harmony with nature and resisting change. On the one hand, we hope that more and more materials can meet our needs. On the other hand, we must keep the environment and ecology healthy and sustainable. Agriculture and ecology are closely related to our food. We often miss the taste of the past now, because the precious knowledge of food in the past is dying out after the high development of industrialization. Whether it is the output of raw materials or the later cooking process, we all pursue unprecedented simplicity and quickness, while ignoring the value of "slowness" in this process.
Food has a chance to make us live a better life. It not only changes our living condition, but also changes our psychological condition. But now, it has become a luxury to spend a few hours eating a meal. Although we know the significance of diet to health, we still can't compete with many temptations. Sacrifice the time of eating well to get many other things you want. In the busy city life day after day, we almost forget what a wonderful enjoyment it is to spend time cooking fresh meals.
At the same time, our food structure is getting unhealthy. There is less and less safe food. Worldwide, the application of a large number of pesticides and fertilizers has made us lose those microorganisms that are beneficial to health. We think that expensive food bought in the supermarket equals health. The author quotes a lot of shocking data in the book, so that all people on the earth should be soberly aware that what they eat every day is not as natural and organic as we think.
"Good food is happiness". Through the "slow food movement" advocated by the author, many people's lifestyles have been changed. Strictly speaking, this book is more like a paper. He defined the subject of "gourmet" from a theoretical height. As a gourmet, he is eager to change people's lifestyle through food. As a whole science that actively promotes human values, gastronomy should be the purest expression of happiness.
This book is completely different from the food books I have read before. There is no part that makes people happy, but more vigilance and thinking. Perhaps, in the pursuit of delicious food, we should support the choice of original ecological food and cherish them. Even if we can't directly change the ecological environment, we can at least improve our food and quality of life.
If everyone makes some small changes, it may become a great force. Paying more attention to ecological diet and ecological civilization may change our life and the world. I can do my bit for this little kindness, and I can also create a better future for myself and my children.