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The Slow Food Movement: Changing the World One Plate at a Time

by H. Staples
CulinaryEd Columnist
May 19, 2011

Chefs who embrace the Slow Food movement insist on using only the very freshest ingredients. They mill their own grains and grind their own flour. They use only locally grown vegetables, and the meat and dairy products from locally raised animals. Many diners find the culinary dishes made using the Slow Food culinary approach exquisitely delicious. How can you participate in the Slow Food movement?

Advancing the Culinary Arts with Slow Food

The Slow Food movement began in that most venerable of culinary locales, Italy. In 1986, Carlo Petrini launched an international association to promote culinary culture while defending food and agricultural biodiversity. This culinary philosophy intends to protect cultural identities tied to culinary traditions. Members of the Slow Food movement safeguard traditional foods, cultivation, and processing techniques.
Effect Quick Change with the Slow Food Culinary Arts

  • Get involved. Many communities host events to support local culinary and agricultural traditions. This July, the Food Project held their second annual "Eat In, Act Out!," an annual nationwide week of events supporting the Slow Food approach.
  • Network. Many farms have open house events at which you can tour the facilities with an eye toward developing your culinary art. If you start a relationship with a local farmer, you might be able to get him or her to grow items especially for your menu.
  • Join. Many towns and regions in the U.S. have a co-op where you can shop for local produce and make contacts with other people interested in the Slow Food culinary arts movement.

Are you curious about the flavors particular to your locale? If you're interested in learning traditional culinary arts, consider studying with chefs who appreciate the delicate flavors and rich traditions of Slow Food.

Source
Slow Food



About the Author

H.L. Staples teaches at Syracuse University. Her articles have appeared in The Boston Review, Denver Quarterly, The Georgia Review, and elsewhere.
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