In this highly original book, Ilaria Tabusso Marcyan has prepared a precious recipe to relish the complex and beautiful texture of the Italian landscape. On a solid Gramscian cooking basis, she blends Slow Food and the Resistance against the nazi fascist regime, the subaltern stories of farmers, and their representations into Italian cultures. The Cultural Roots of Slow Food is an excellent example of the power of environmental humanities to go beyond disciplines while nurturing the readers with the healthy food of stories of resistance and transformation.

Marco Armiero, Icrea Research Professor, Universitat Autonoma de Barcelona, Spain

Tabusso-Marcyan’s volume illustrates, with historical flair, that practices associated with food production, in other words, the acculturation of our relationship with the earth, consist of acts of resistance. Alongside resistance movements for liberation and freedom, the struggle against genetically modified foods, food additives, and food processing that undermines its basic nutritional value, is a territory of struggle Slow in name only.

Pasquale Verdicchio, University of California, San Diego