CONTENTS

I. A WORRYING PICTURE

{DIARY 1} PEPPERS AND TULIPS

{DIARY 2} TEHUACÁN

{DIARY 3} LAGUIOLE

1. A worrying picture

2. A single destiny: nature, man, and food

3. The Millennium Assessment

4. Restoring food to its central place

5. Agroindustry?

6. A new agriculture for the planet

7. The gastronome

II. GASTRONOMY AND NEW GASTRONOMY

{DIARY 4} MY GASTRONOMY TEACHERS: ORGANIZERS, WRITERS, PRODUCERS, AND GOURMETS

{DIARY 5} ALICE

{DIARY 6} THE FLORENCE GROUP

{DIARY 7} PLEASURE AND HEALTH

2. The new gastronomy: a definition

III. QUALITY AS AN OBJECTIVE

{DIARY 8} THE TASTES OF MY MEMORY

{DIARY 9} THE INDIAN PRAWNS

{DIARY 10} GREEN CALIFORNIA

IV. THREE IDEAS TO PUT INTO PRACTICE

{DIARY 11} NEW YORK AND THE IDEA OF TASTE WORKSHOPS

{DIARY 12} AT MOROZZO FAIR: THE CAPONS

2. Co-producers

{DIARY 13} SIR ALBERT HOWARD

3. Dialogue between realms

4. Backward in what sense?

V. CREATING

{DIARY 14} THE SAMI AND THE MONGOLS

1. Creating a network

{DIARY 15} SHORT CIRCUIT SAN FRANCISCO–BAJARDO

2. Bringing about cultural change: a holistic vision of the world of gastronomes

{DIARY 16} CHIAPAS, ROCKEFELLER, AND THE SMALL FARMERS OF PUGLIA

3. Creating a fair and sustainable food distribution system

{DIARY 17} RURAL GENEROSITY

4. Creating a new system of values for the network of gastronomes

Appendix: From the Manifesto on the Future of Food

Afterword: 10 Things Every American Can Do to Strengthen Our Food Communities