Virtual Event: Alice Waters

presenting

We Are What We Eat:
A Slow Food Manifesto

in conversation with KIM SEVERSON

Date

Jun
2
Wednesday
June 2, 2021
8:00 PM ET

Location

Join this virtual event by purchasing a ticket through Eventbrite

Tickets

$31.00 (book and signed bookplate included) - On Sale Now

Harvard Book Store, Politics and Prose, and Books & Books welcome renowned, award-winning chef and food activist ALICE WATERS—vice president of Slow Food International and founder of the Edible Schoolyard Project—for a discussion of her latest book, We Are What We Eat: A Slow Food Manifesto. She will be joined in conversation by New York Times national food correspondent KIM SEVERSON. 

Ticketing

All tickets include a hardcover copy of We Are What We Eat and a bookplate signed by the author.

Books bundled with tickets will be shipped out after the event. Please note: we are unable to ship internationally.

About We Are What We Eat

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.
 
Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work.
 
This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste. 

Praise for We Are What We Eat

“Waters, legendary chef and founder of Berkeley’s Chez Panisse, delivers an impassioned manifesto on how food and its quality impacts society and the planet . . . She offers cogent, well-reasoned analyses of the price of convenience, blind trust in advertising, and cheapness, all of which seduce 'us into losing our desire, confidence, and ability to do things for ourselves.' Highly convincing and incredibly inspiring, Waters' fervent entreaty is sure to open eyes and change minds.” —Publishers Weekly

“This beautiful book speaks to the values we need to embrace at this moment in human history: Stewardship, diversity, interconnectedness, simplicity, balance. Reading it has inspired me to do things differently. It will inspire you as well.” —Jane Fonda, author of What Can I Do?
 
“In this warm, passionate and very personal book Alice Waters lays out a stunningly convincing case for changing the way we eat. No jargon, no big words, just Alice walking about all the things that matter most to her. I’m going to give this book to everyone I love.” —Ruth Reichl, author of Save Me the Plums
 
“Alice Waters is my favorite chef, and We Are What We Eat is a beautiful, important book. It’s full of passion, anger at the way things are, and hope for a kinder, fairer, more humane, and vastly more enjoyable future. This book is the culmination of a life’s work, a great life, and is a must read.” —Eric Schlosser, author of Fast Food Nation

Alice Waters
Alice Waters

Alice Waters

Alice Waters is the executive chef, founder, and owner of Chez Panisse in Berkeley, California. As the vice president of Slow Food International, founder of the Edible Schoolyard Project, and the winner of numerous awards, including three James Beard Awards and the National Humanities Medal, she has helped bring food awareness to people all over the world. 

Photo credit Amanda Marsalis

Kim Severson
Kim Severson

Kim Severson

Kim Severson is a national food correspondent for the New York Times covering food trends and news across the United States. She was previously the New York Times Atlanta bureau chief and, before that, a staff writer for the Dining section of the Times. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She has also won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. She has written four books, The Trans Fat SolutionThe New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times food writer Julia Moskin. 




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