SLOW FOOD
What is Slow Food?
Slow Food is about placing the right importance on the pleasures associated with food. This means learning to enjoy diverse recipes and flavors, respecting seasonal rhythms and appreciating the variety of places where food is produced and the people who produce it.
The quality we strive for is meant for everyone. Perception of flavor may depend on whether you are wealthy or poor, or whether food is abundant or scarce. But Slow Food sees flavor as the right to transform sustenance into pleasure.
In a world where the search for profit pushes aside small-scale growers who are keepers of traditions and local culture, Slow Food insists on quality and pleasure in eating. Slow Food calls this new sense of responsibility eco-gastronomy. It’s the ability to respect and study culinary culture while supporting people who defend agricultural biodiversity — the diversity of the world’s plant and animal species.
We initiate projects such as the Ark of Taste and Awards for the Defense of Biodiversity, and our Presidia put people first in agriculture. We support processes that are less intensive and cleaner and are based on local knowledge. Slow Food has offered development opportunities in some of the planet’s poorest areas to save peoples and techniques at risk.
The idea for Terra Madre emerged from our expertise as food producers around the world. It is a global network of food-producing communities that represent the future of food and of our planet.
This issue of COLORS looks at many of our communities and different types of food production. People were photographed while they worked their fields, milked their animals, prepared traditional recipes and told us their stories. The magazine explores issues at the heart of our efforts to preserve biodiversity, traditional agriculture and sustainable breeding in an original and contemporary manner.
We are happy to share them with you.
Carlo Petrini
Visit Slow Food Website: www.slowfood.com
The quality we strive for is meant for everyone. Perception of flavor may depend on whether you are wealthy or poor, or whether food is abundant or scarce. But Slow Food sees flavor as the right to transform sustenance into pleasure.
In a world where the search for profit pushes aside small-scale growers who are keepers of traditions and local culture, Slow Food insists on quality and pleasure in eating. Slow Food calls this new sense of responsibility eco-gastronomy. It’s the ability to respect and study culinary culture while supporting people who defend agricultural biodiversity — the diversity of the world’s plant and animal species.
We initiate projects such as the Ark of Taste and Awards for the Defense of Biodiversity, and our Presidia put people first in agriculture. We support processes that are less intensive and cleaner and are based on local knowledge. Slow Food has offered development opportunities in some of the planet’s poorest areas to save peoples and techniques at risk.
The idea for Terra Madre emerged from our expertise as food producers around the world. It is a global network of food-producing communities that represent the future of food and of our planet.
This issue of COLORS looks at many of our communities and different types of food production. People were photographed while they worked their fields, milked their animals, prepared traditional recipes and told us their stories. The magazine explores issues at the heart of our efforts to preserve biodiversity, traditional agriculture and sustainable breeding in an original and contemporary manner.
We are happy to share them with you.
Carlo Petrini
Visit Slow Food Website: www.slowfood.com
© COLORS 2006. All rights reserved.