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The principles of Slow Food are:
* to protect the right for pleasure, respect life's rhythms
* to be in harmony with nature.
* to oppose the simplification of dining
* to remind us that enjoying food and drink has always been a part of our culture
* to support ecologically sensible methods of food production and quality ingredients
* to oppose unnecessary chemical and technological treatment of food
* to cherish local and traditional means of cooking
Fast food versus slow food
In countries like Italy, France and Turkey, the tradition of family cooking still survives. A meal has to represent a break in daily life. Fast food doesn't necessarily mean eating fast, but it does mean having no time to savour what we eat and find out about its history and origin. Slow food is not so much about the quantity of time spent at the table but the quality of the food eaten.
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| every taste has its own important history! |
Slow Cities
Slow Food has promoted the birth of Slow Cities, a group of towns and cities committed to improving the quality of life of their citizens, especially with regard to food. They implement an environmental policy designed to maintain and develop the characteristics of their surrounding area and urban fabric, promoting awareness that they live in a Slow City.
Ark and the Presidia
Slow Food intends to load gastronomic products onto a symbolic ark that are forgotten or in danger of extinction by industrial standardization, hyper hygienist legislation, the rules of the large-scale retail trade and the deterioration of the environment. The Presidia represent concrete, tailor-made local interventions. They source the funds needed to supply equipment, promote new experiments, provide production incentives and identify new channels for the marketing of quality products.
Salone del Gusto
The Salone del Gusto, or Hall of Taste, held in Turin, is staged every two years. More than just a fair, the Salone del Gusto is a market-cum-exhibition of prime-quality food and drink, a great school of taste which presents delicacies from all over the world, attracting curious visitors, members of the trade, journalists and foodies.
Taste Education
One of Slow Food's aims is to promote and develop teaching activities on sensory education and food culture. Initiatives include Taste Workshops, conferences on food education, refresher courses for teachers and parents, and the publication of teaching manuals. Alongside activities for the very young, Slow Food is planning two new adult education projects: the Master of Food and the European Academy of Taste. At the Master of Food, or Popular University of Taste, subjects range from wines to cooking techniques, from cheese to olive oil, from meat to fish. From 2003, the historical complex of Pollenzo near Bra will serve as the permanent venue of the European Academy of Taste, a modern university centre for the training of professionals in the food and wine sectors. The Academy will also stage study and training courses for enthusiasts and professionals.| Helpful hints... |
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* Slow Food Cheese: International Festival. 21-24 September, Bra. Tel: +39-0172-436734. * For more info about Slow Food, call : Italy (++39-0172-419600), USA (++1-212-9885146), Germany (++49-0251-793 368), Switzerland (++41-013-803 949), France (++33 (0)1 45519044), Greece (++30 1 9221173), Austria (0800 281141), Canada (1 8662 666661), the Netherlands (0800 0227794), Belgium (0800 79329), or the UK (0800 9171232). |
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