I enjoyed this book - but because it's translated from the original Italian some of the word choices and sentence structure is odd. This makes it difficult to read at times. The author does not adhere to the academic standards of notation. This is irritating to an academic. He appears to only reference Brillat-Savarin and Wendell Berry. There is nothing inherently wrong about this but once again, as an academic, I would have liked to a see a broader range of reference.
Overall, the set up and material covered in this book is good. It was a good read. I especially liked the fact that Petrini uses the word gastronome instead of foodie. However, a clear definition wasn't given for the differences between these two groups of people. The structure of the book was clear and concise. He moved from outlining the problem, to his proposed solution, and application and creation of his solution.
Generally, Petrini's ideas are good but he presents them in idyllic and grandiose ways. Petrini clearly thinks of himself as being on the same level as Brillat-Savarin and Berry, and while his ideas are (were) cutting edge and vital to the future of food it is presumptuous to place yourself in those ranks. Overall, I would recommend this book because of the content covered within.
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