Slow Food home | About us | Foundation | Editore | Sloweb | Press Office | Store     Sloweek - On-line News by Slow Food Sloweek Archive     A Good School Year From wine tasting to pasta making, English pubs to Italian mountains, great photos ...     Getting Ready for Turin Salone del Gusto and Terra Madre returns in October this year. A sneak peak at the ...     The Whiskies of Japan The story of how a Scottish tradition found a new home in the east … ...         News     Search:     Voices from the Slow world:     News from Terramadre     Slow Wines on Tour 26 Jan 12 The first-ever English print edition of Slow Wine, Slow Food’s innovative new guide to Italian wines now in its second edition, is being unveiled next week in events...       News from Slow Food Foundation for Biodiversity     A Tuscan branch to report on Slow Food Foundation for Biodiversity projects 24 Jan 11 Slow Food Foundation for Biodiversity President Piero Sardo, signed a convention that schedules the opening of a center to represent the Slow Food Foundation in...       News from University Gastronomic Sciences     September Program at UNISG Pollenzo Campus Inaugurates School of Higher Studies in Food Policy and Sustainability 22 Jun 09 Pollenzo, September 11 - 13 ...       Watch & Listen     Visit our new multimedia section! 22 Jun 07 Where you will find audio, video and text files to listen to, watch and download. ...           Slow Talk 20 Jan 12     The Whiskies of Japan by Scott Haas Few products are more closely associated with the idea of terroir than the whiskies of Scotland. Highland, Lowland, Islands, Campbeltown, and Speyside--all Scotch regions where the variations in soil, water, rainfall, barley, methods of fermentation, distilling, aging, and barrel types depend on centuries of deeply regional traditions. The terroir of each region is said by experts to create a unique character in the whisky. So when the Japanese began to manufacture their own whiskies, starting in 1870 at the outset of the Meiji era (1868-1912), the endeavor might easily have been viewed as hubristic. Rather than a boast, however, the decision to try to create whisky like that of Scotland was part of a general, national decision to pay homage to the West. Emperor Meiji, guided by his advisors, chose to emulate Prussian methodology. At its peak, Prussia was perfecting science: The documentation of observed events that could be duplicated reliably and validly in various settings. Before this modernization of methods, studies and results depended more heavily on the scientist and the specific laboratory. It was, one could say, a time when terroir was more prevalent in research. The Meiji era in Japan ushered in modern teaching methods, research, and the development of independent academies and institutions. As a result, using science, Japan discovered how to make delicious, first-rate whisky that ultimately, over many decades of work, tastes as good as the finest products from Scotland. Ironically, whisky, a product long held to be synonymous with terroir and regional character, can now be seen, through Japanese innovation, as one of the world’s first...             Turkey - 03 Feb 12     Fishing Activist Shot     Ahmet Aslan, a Turkish fisherman and vocal opponent of illegal fishing in the Bosporus strait, was shot in front of a coffeehouse on Saturday, reportedly by the owner of a local trawler...         News archive     Mali - 30 Jan 12     Ginger-Tamarind Juice     Mali’s extraordinary wild fruits are used to make syrups and juices. Here is one easy recipe... ...     United States - 26 Jan 12     Slow Wines on Tour     First English edition of Slow Food’s annual guide to Italian wines to be unveiled in consumer and trade tasting events across the U.S..… ...     Italy - 23 Jan 12     Cioloş Greets UNISG Students     EU Commissioner for Agriculture to inaugurate the 2011/2012 academic year of Slow Food’s University of Gastronomic Sciences... ...     Italy - 19 Jan 12     Bring Back the Black Bee     In Sicily, Slow Food’s project to reintroduce a neglected native bee breed… ...     Italy - 16 Jan 12     UNISG Opens its Doors     The University of Gastronomic Sciences' open days will welcome prospective students and their families for three days in January, March and May....     Uruguay - 12 Jan 12     GMO on the Label     The Canario Convivium dicusses traceability, risks and doubts of GMO cultivation and labelling in their country... ...     Archive       Slow Talk Archive       Previous news archive   Slow Food 2012 - All rights reserved - P.iva 91008360041 - Powered by Blulab