Traditional food and recipes from different cultures around the world are featured in this fascinating new book. Children will be interested to learn why certain foods are more popular in certain parts of the world and why we eat the foods we do.
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Fast and Slow Food Historians often describe the late 20th century as a time of 'instant gratification'. This means that people did not want to wait for the things that they wanted, or to work towards achieving a goal over time. People wanted everything to happen immediately, from promotion at work to satisfying their hunger. In the past, it took a long time to prepare a good meal. Bread needed to rise for at least four hours, and wine took months or even years to make. By the 1970s, many people were not prepared to wait so long. They preferred to purchase food that was already prepared from supermarkets and restaurants. It did not matter to them that this 'fast food' was often not healthy.
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