Slow Food home | About us | Foundation | Editore | Sloweb | Press Office | Store     Sloweek - On-line News by Slow Food Sloweek Archive     The Army of the Twelve Monkeys A ritual of atonement with nature ...     The Ballhaus School A master of world cinema lectures at the University of Gastronomic Sciences ...     Not So Fast! Bruce Sterling’s ‘Revenge of the Slow’ supports ‘nothing’ in the face of Slow Food’s ...         News     Search:     Voices from the Slow world:     News from Terramadre     First Edition of Terra Madre Nederland 28 Apr 08 The inaugural edition of Terra Madre Nederland is to be held May 17 – 18, at Middelburg Abbey. Organized by Slow Food Nederland, this meeting of Dutch and Flemish...       News from Slow Food Foundation for Biodiversity     Sierra Cafetalera and Huehuetenango Coffee Around the World 07 May 08 In May 2008, coffee produced by Slow Food Central American Presidia feature in two important coffee events held in Minneapolis and Trieste. ...       News from University Gastronomic Sciences     Third International Philosophy of Wine Conference 05 May 08 May 30 and 31, 2008 University of Gastronomic Sciences Pollenzo, Italy ...       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 09 May 08     Savor Saver Gary Nabhan, a friend of Slow Food and a regular contributor to its publications, is about to publish a new book, Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods, a list of 1,080 items endangered edible plants animals and also recipes that were once relatively popular in American cooking. From the Carolina flying squirrel to the Hutterite soup bean, from Ny’pa salt grass to Waldoboro green neck rutabaga, from the Tennessee fainting goat to the Black Sphinx date, from the Centennial pecan pie to the whole pit-roasted Plains pronghorn antelope … the list runs to 1,080 items Nabhan’s philosophy is that to save the varieties in question, it is necessary to revive their popularity — which, in the case of agricultural products and some wild foods such as clams that benefit from regular harvesting, means encouraging people to eat them. After working closely with culinary, environmental and conservation groups, such as Seed Savers Exchange, Chefs Collaborative and the American Livestock Breeds Conservancy, to draw up the list, he exploited growing interest in American regional food to persuade hundreds of chefs, farmers and diners round the country to grow and cook some of the foods. The job of assessing whether the foods on the list were worth reviving and promoting — in terms not only of their gastronomic value but also of their role as a part of local American culture — was carried out by Slow Food USA. The list is divided into 13 culinary regions, or ‘nations’: for example, the Pacific Coast from California to northern Mexico is ‘acorn nation’, while the mid-Atlantic seaboard is ‘crab cake nation’. ‘Moose...             Italy - 10 May 08     Meals On Reels     Yesterday at the Department of Communication at the University of Bologna, visitors to Slow Food on Film attended the International Convention on the subject of ‘Food in TV’. It proved to...         News archive     Italy - 09 May 08     Golden Gates     First Slow Food on Film Snail Award presented last night ...     Italy - 08 May 08     Slow In Motion     All the latest from our correspondent at the food on film festival in Bologna ...     Italy - 07 May 08     Curtains up in Bologna     Inaugural ceremony at the Cinema Lumière to open Slow Food on Film ...     Italy - 06 May 08     Slow Food on Film     Fourth international gastro-cine festival opens today in Bologna ...     Vietnam - 06 May 08     More Choice, Less Diversity     Human health, environment and food security threatened by loss of animal and plant food biodiversity ...     United States - 05 May 08     Saving Savors and Savvy     New book lists over a thousand endangered American foods ...     Archive       Archive Support Slow Food       Archive previous news   Slow Food 2006 - All rights reserved - P.iva 91008360041 - Powered by Blulab