Summary Of Alice Waters

In “Alice Waters: 40 years of sustainable food,” the NPR.org editor writes an interview about an American chef, Alice waters. In 1970, Alice had advocated the use of small farm fresh fruits and vegetables, and then did the northern California organic agriculture, and to break the distribution structure of big dealers, in the United States to promote its homegrown farmer market. The article appeal to logic by the authority, facts, examples and precendets. First, Gourmet magazine ranked Alice as the most influential figure in the American kitchen during the past thirty years. It is clear to tell readers that she is believable. In addition to advocating the use of sustainable food, Alice believed that self-marketing farmer's market is increasingly vigorous, slowly closer between "origin" and "table" distance.

She missed the French study, in the pub of the streets to eat those fresh simple homely dishes. Also, the "Chez Panisse” restaurant is named, in order to capture the Provence sun and the simple beautiful. Alice smartly used a symbol or metaphor in her story or scene, she breaks the current pursuit of high priced gorgeous way to eat and drink, eat the most in the ground, the most fresh ingredients, follow the four seasons of the rhythm of the diet; and will be simplified, to experience the most original delicious ingredients.

Moreover, she showed the fact that cooking skills are important, but as long as the material is good enough for fresh, very simple cooking is very delicious. So she began to pay attention to small farmers around Berkeley, found that just picking the organic vegetable and fruit taste significantly better than distant shipped wholesale food. Also she participated in farmland surrounding elementary school project, teach children how to plant