The Slow Food Sacramento Book Club is a book club for readers who enjoy food-related literature, both non-fiction and fiction. The club meets at 6:30 pm on the second Thursday of every other month at one of our member’s homes. Everyone who attends brings an appetizer to share, and we enjoy an evening of lively literary discussion. At the close of each meeting we choose our next book based on recommendations from our members. New members are always welcome!
If you are interested in participating or if you would like more information, please contact Kathleen Albiani at email@example.com.
Upcoming Meetings and Books:
January 12, 2017
The Drunken Botanist
By Amy Stewart
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
March 9, 2016
Stuffed and Starved: The Hidden Battle for the World Food System
By Raj Patel
It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight. To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It took him from the colossal supermarkets of California to India’s wrecked paddy fields and Africa’s bankrupt coffee farms, while along the way he ate genetically engineered soybeans and dodged flying objects in the protestor packed streets of South Korea.
May 11, 2017
My Berlin Kitchen: A Love Story (with recipes)
By Luisa Weiss
Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness only to find love waiting where she least expected it.
July 13, 2017
Forked: A New Standard For American Dining
By Saru Jayaraman
As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chef and restaurateur is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest and lowest scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.