Date reviewed/posted: March 19， 2021Publication date: June 1， 2021I had requested and hoped to receive a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author in exchange for an honest review。 I was denied。But I have connections 。。。 ones that let me read and review the book everywhere EXCEPT FOR NETGALLEY。I am going to buy it as my job revolves around healthy food， researching food/recipes， food deserts， community kitchens （so everything about food） AND Date reviewed/posted: March 19， 2021Publication date: June 1， 2021I had requested and hoped to receive a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author in exchange for an honest review。 I was denied。But I have connections 。。。 ones that let me read and review the book everywhere EXCEPT FOR NETGALLEY。I am going to buy it as my job revolves around healthy food， researching food/recipes， food deserts， community kitchens （so everything about food） AND literacy/getting people to read books instead of cereal packages。From the publisher， as I do not repeat the contents or story of books in reviews， I let them do it as they do it better than I do 😸。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 eatsIn 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。 We have all had time to experience the slow food phenomenon with time off work - yes， ordering in is beyond popular these days but so is making your own bread， cooking your own food and experiencing new food ideas and trends。 Alice Waters is the epitome of the slow food movement and this book is a love letter to this way of living。 It is well written and it makes a lot of sense: it is not a cookbook， though， so I will be recommending it to my readers as well as my cookbook readers。。。。they are two definitely different kinds of people， trust me。Take this book to the beach （or your back yard， porch or balcony） and enjoy it - just wear a tonne of SPF110 as you will lose track of time as you read this。 - If we are in the 5th or 6th wave/mutation of COVID19 by then， stay inside: no tan is worth dying for。 And take your time reading it， as well！As always， I try to find a reason to not rate with stars as I simply adore emojis （outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes etc。 " on Instagram and Twitter。。。 Get a real job， people！） so let's give it 🍲🍲🍲🍲🍲 。。。more