Alice Waters — We Are What We Eat



Politics and Prose, Harvard Bookstore, and Books & Books present…

In 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.

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Alice Waters is the executive chef, founder, and owner of Chez Panisse Restaurant and Café in Berkeley, California. The vice president of Slow Food International, she founded the Edible Schoolyard and has received the French Legion of Honor, the WSJ Magazine Humanitarian Innovator Award, and three James Beard Awards.

Kim Severson is a national food correspondent for the New York Times covering food trends and news across the United States. She was previously the New York Times Atlanta bureau chief and, before that, a staff writer for the Dining section of the Times. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She has also won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. She has written four books, The Trans Fat Solution, The New Alaska Cookbook, a memoir called Spoon Fed: How Eight Cooks Saved My Life, and, in 2012, Cook Fight! a collaborative cookbook with fellow New York Times food writer Julia Moskin.

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