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.
Next meeting: August 8, 6:30 pm
October: Change Comes to Dinner: How Vertical Farmers, Urban Growers, and Other Innovators Are Revolutionizing How America Eats by Katherine Gustafson.
“A fascinating exploration of America’s food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan’s bestselling Omnivore’s Dilemma Change Comes to Dinner takes readers into the farms, markets, organizations, businesses and institutions across America that are pushing for a more sustainable food system in America.”
December: The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City by David Lebovitz
“Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it’s a different world en France. From learning the ironclad rules of social conduct to the mysteries of men’s footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David’s story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.
February: Cooked: A Natural History of Transformation by Michael Pollan.
“In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.”
April: Consider the Fork: A History of How We Cook and Eat by Bee Wilson
“In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives—perhaps our most important gastronomic tool—predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen—mortars and pestles, serrated knives, stainless steel pots, refrigerators.”
Previous Book Club Selections:
- Farm City, Novella Carpenter
- The Grapes of Wrath, John Steinbeck
- The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table, by Tracie McMillan
- Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, by Carlo Petrini
- Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms, by Nicolette Hahn Niman
- Toast, by Nigel Slater
- The Quarter-Acre Farm: How I Kept the Patio, Lost the Lawn, and Fed My Family for a Year, by Spring
Warren and Jesse Pruet
- Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back,
by Ann Vileisis
- 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement, by Jane Ziegelman
- The Dirty Life: A Memoir of Farming, Food, and Love, by Kristin Kimball
- Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton
- The Book of Salt, by Monique Truong