Chances are, whether or not you've heard of the Slow Food movement, you're familiar with
slow food. It could be the best corn on the cob you've had all summer, or the ballpark frank
that saw you through the seventh inning stretch at the last Cubs game. Slow Food is
simply about the whole experience of food, from production to preparation to enjoyment
and conviviality.* It is a revolutionary international movement that prizes locally sourced
foods and sustainable agriculture, and slowly, its manifesto is gaining ground.
Now an inventive new series of Slow Food guidebooks has food critics and travelers raving.
This September, the publisher that brought you The Slow Food Guide to New York City
(2003) releases the second book of the series, The Slow Food Guide to Chicago:
Restaurants, Markets, Bars. Written by a team of Chicago natives and members of Slow
Food USA, the guide reviews over 300 Chicago area establishments and serves up a fresh,
comprehensive look at the city's diverse food landscape.
About the Authors
Editors Kelly Gibson and Portia Belloc Lowndes are longtime Chicago residents and co-
leaders of the Slow Food Chicago chapter or “convivium.”
*Slow Food is an international movement, founded in Italy in 1986. Today it has some
seventy thousand members in more than forty-five countries. Slow Food is dedicated to
preserving regional cuisines and food traditions worldwide. In addition the organization
advocates biodiversity, taste education, conviviality, and the pleasures of the table.
Participants in the Slow Food movement are committed to finding alternatives to the
standardization of the world's tastes while promoting local, seasonal foods and virtuous
globalization.
Slow Food U.S.A. is a nonprofit organization that oversees the activities of its more than
12,500 members and 150 local chapters, or convivia. Each convivium advocates
sustainability and biodiversity through educational events and public outreach that
encourage the enjoyment of pure foods that are local, seasonal, and organically grown.
slow food. It could be the best corn on the cob you've had all summer, or the ballpark frank
that saw you through the seventh inning stretch at the last Cubs game. Slow Food is
simply about the whole experience of food, from production to preparation to enjoyment
and conviviality.* It is a revolutionary international movement that prizes locally sourced
foods and sustainable agriculture, and slowly, its manifesto is gaining ground.
Now an inventive new series of Slow Food guidebooks has food critics and travelers raving.
This September, the publisher that brought you The Slow Food Guide to New York City
(2003) releases the second book of the series, The Slow Food Guide to Chicago:
Restaurants, Markets, Bars. Written by a team of Chicago natives and members of Slow
Food USA, the guide reviews over 300 Chicago area establishments and serves up a fresh,
comprehensive look at the city's diverse food landscape.
About the Authors
Editors Kelly Gibson and Portia Belloc Lowndes are longtime Chicago residents and co-
leaders of the Slow Food Chicago chapter or “convivium.”
*Slow Food is an international movement, founded in Italy in 1986. Today it has some
seventy thousand members in more than forty-five countries. Slow Food is dedicated to
preserving regional cuisines and food traditions worldwide. In addition the organization
advocates biodiversity, taste education, conviviality, and the pleasures of the table.
Participants in the Slow Food movement are committed to finding alternatives to the
standardization of the world's tastes while promoting local, seasonal foods and virtuous
globalization.
Slow Food U.S.A. is a nonprofit organization that oversees the activities of its more than
12,500 members and 150 local chapters, or convivia. Each convivium advocates
sustainability and biodiversity through educational events and public outreach that
encourage the enjoyment of pure foods that are local, seasonal, and organically grown.
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