Ark of Taste - Slow Food International

Food and Tourism for Rural Development in Western Visayas, Philippines

25 January 2023

The Slow Food Community for Promoting and Preserving Traditional Foods in Negros Island, in partnership with Slow Food and the Philippine Region VI Department of Tourism, has seen good results in the second year of the “Food and Tourism for Rural Development in Western Visayas, Philippines” project. The project aims to identify, promote and preserve …

Ark of Taste crosses the Mediterranean thanks to MEDSNAIL project

2 January 2023

An interactive map talks about the 29 products selected through the project The countries of the Mediterranean basin present a rich variety of agri-food products deeply rooted in local culture and biodiversity and representative of the Mediterranean diet. These territories also share common problems and challenges in the agri-food sector, such as the gradual loss …

Food Reenactment Methodology

14 February 2022

The Ark of Taste in detail When it comes to speaking of the Ark of Taste, many people have questions about the process for nominating, or at least about the idea, the goal. Indeed, it may seem confusing, but only at the beginning. It took us some time in the Convivium to catch the idea. …

Interview: Dan Saladino, author of ‘Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them’

25 November 2021

Dan Saladino is a journalist and broadcaster. He makes programmes about food for BBC Radio 4 and BBC World Service. His work has been recognized by the Guild of Food Writers Awards, the Fortnam & Mason Food and Drinks Awards, and by the James Beard Foundation. This year, he published his first book, ‘Eating to …

Slow Food Netherlands launches Ark of Taste phase 2 with ‘100×100 Challenge’

19 October 2021

They challenge everyone: submit the best idea and win €1500 to execute it! The book ‘The Ark of Taste in the Netherlands’ has been published for some months now. According to Slow Food the Netherlands, it is time for phase 2: there is work to do. To protect the documented Dutch gastronomic heritage, action is …

Slow Food Netherlands launches campaign ‘The Ark in Season’

18 September 2021

Slow Food the Netherlands recently published the book ‘de Ark van de Smaak in Nederland’ (the Ark of Taste in the Netherlands). They underline the fact that the publishing of this book is only the beginning. The purpose of this book is not just to be read; there’s work to do. To promote the book …

Protecting Rice Biodiversity and Sovereignty One Grain at the Time

3 September 2020 Paula Thomas

Rice is one of the most consumed foods worldwide; it is vital to many cultures across the globe, and its cultivation has been part of subsistence farming for centuries. In India, Basmati rice is part of life; as farmers have developed hundreds of types of this fragrant variety over centuries in the agricultural lands carved …

The Ark of Taste Mexico: Uniting Forces to Save Tradition

16 May 2020

The Ark of Taste in Mexico compiles products, knowledge and stories of the gastronomic heritage. The results achieved over the years by the Arca del Gusto project thanks to the joint effort of the University of Gastronomic Sciences of Pollenzo, Slow Food and the Terra Madre network in collaboration with the Universidad Popular Autónoma del …

Yucatan, Steeped in Tradition and Ancestral Knowledge

18 April 2020 Diego Pinzón Mañé

Perhaps more than in other places in Mexico, the ancient traditions, customs and rhythms are part of daily life in Yucatan. In some parts of the region, the Mayan language prevails over Spanish, and in some cases Spanish is not spoken at all. The peninsula is rich in many ways: culturally, is home of the …

Slow Down for Meatless Monday with Panisse and Winter Green Pesto

7 February 2020

Health professionals have been telling us for ages that we should alter the times in which we eat. Give our bodies more time to starve in between meals, snack less, and as the old saying goes: Eat breakfast like a king, lunch like a prince, and dinner like pauper. As such, this recipe perfectly suits …