A World of Presidia

Food, Culture, and Community


From the publisher

A World of Presidia: Food, Culture, and Community, Chelsea Green’s newest book from Slow Food Editore, vibrantly tells the stories of 65 Slow Food Presidia — groups of traditional food artisans — from 30 different countries and the unique and delicious foods they are working to preserve.

The book’s color photographs and detailed descriptions bring the yak cheese of Tibet, the salt oysters of Cape May, Delaware, and the white strawberries of Chile to life. As the world’s biodiversity diminishes, we are in danger of losing many delicious traditional foods. But these Presidia are fighting hard to keep these delicacies on the table.

Slow Food Presidia is a project of the Slow Food Foundation for Biodiversity. Each presidium focuses on a group of producers of a single artisanal food and develops production and marketing techniques to help them be economically viable.

Sometimes, it takes just a little to save an artisan food; it’s enough to bring together producers, help them coordinate marketing and promotion, and establish quality and authenticity standards for their product. Other times, when the production of a food is closer to the brink, it takes more: building a slaughterhouse, an oven, or reconstructing crumbling farmhouse walls.

A World of Presidia is not just about foods, but also recounts the stories of the men and women who safeguard them. They are the curators of our world’s rich agricultural history.

There is 1 comment on this item
Add a comment
1. by Marsha Cade on Sep 10, 2010 at 7:34 AM PDT

I just ordered this book and although it’s four years old the Slow Food Movement is stronger than ever! We are excited to continue to support the Movement and artisan food producers across the U.S. Our website, RegionalBest.com (http://www.regionalbest.com)is a food marketplace committed to support local champions of slow foods and flavors.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice