A delegation of about 50 people is set to take part in Terra Madre Salone del Gusto, the most important international event dedicated to food culture.
Organized by Slow Food in collaboration with the Region of Piedmont and the City of Turin, the 12th edition of Terra Madre Salone del Gusto will be held in Turin, Italy, from September 20 to 24, 2018. Over 5,000 delegates from 140 countries, over 800 exhibitors, 300 Slow Food Presidia, and 500 Terra Madre food communities will gather in Turin.
Slow Food Korea delegation will include farmers, food planners, chef, environmental activists, liquor experts, tea experts, activists in the Slow Food Youth Network (SFYN), and students who will bring their competences and knowledge to the numerous activities that will be offered during this 5-days event. Indeed, more than ever before, the focus of this 12th edition will be on people and the change everyone can bring. Young people will be actively involved in the Terra Madre Arena, one of the novelties of this edition, that will be a meeting point for all of them around the world, a place to discuss different issues, to learn, and to simply have fun together.
Much awaited is the presence of the famous Buddhist nun Venerable Jeongkwan, Cultural Corps of Korean Buddhism who will guide the public through the baru gongyang experience, the formal monastic meal in which people draw their nourishment from the wooden bowls called baru. Baru gongyang is a meditative way of eating with gratitude in the Buddhist temple. The Taste Workshop Experience of Baru Gongyang, The Buddish Monastic Meal will take place at Circolo della Stampa – Palazzo Ceriana Mayneri (Corso Stati Uniti, 27, Torino) and will be translated into Italian (September 22 and 23 at 12:00 a.m.) and into English (September 24 at 12:00 a.m.).
Within the International Market, located in the Lingotto Fiere and Oval, one of the South Korean Presidia will be showcased, which is the Jeju Island Fermented Soybean Paste, also known as Jeju purekong jang, that is made from a local variety of green soybeans, being cultivated in the southern part of Jeju Island, mixed with a particular yeast in some cases, known as nuruk. Presenting this product during the Taste Workshop Korea: Jang and Fermented Sauces (September 21 at 1:00 p.m – Torino, Lingotto Fiere) there will be the producer Minsoo Kim, who is also Slow Food International Councillor, and chef Youngjin Yang, son of grand master of Jeju traditional food and Slow Food Jeju Convivium leader. Jang is an essential condiment across South Korea even if the production technique is long and complex. The workshop will include a tasting of many derivates of it and dishes using it.
Speaking about Terra Madre, Minsoo Kim says, « I am extremely proud to be part of the international network that is Slow Food, and to represent a delegation that will take part in Terra Madre Salone del Gusto 2018. Food for change is the theme of this 12th edition and I am sure that, through exchange and dialogue with people who differ in culture, language, and customs, every one of us will return home richer and with new enthusiasm for pursuing our activities and striving for a better future for our planet. »
This year, the beating heart of Terra Madre Salone del Gusto will be the #foodforchange thematic areas: Slow Food has identified five major themes (Slow Meat, Slow Fish, Seeds, Food and Health, and Bees and Insects) on which it is working diligently with a positive and inclusive approach.
Within the Food and Health area, there will be the Taste Workshop closely related to South Korea Korea: Naturally Sweet Sikhye (September 21 at 5:30 p.m – Torino, Lingotto Fiere).
It is general knowledge that sweetened drinks now on the market, due to the presence among their ingredients of fructose syrup derived from corn and other industrially processed sugars, are considered the main cause of many diseases such as obesity, diabetes type 2, many degenerative diseases. However, looking at tradition, we can rediscover flavors sweet and healthy at the same time. One example is Korean Sikhye (Ark of Taste product), a naturally sweet beverage made from slightly fermented rice and barley malt. We will talk about this with delegates from the Korean network, who will explain the preparation of this drink which is usually served cold, and of the bell yugwa, a rice cake with a particular bell shape.
Taste Workshops and Cooking Schools are paid events and can be purchased online; the Terra Madre thematic Forums are presented by delegates of the network and are open to the public as long as seats are available. Click here for the list of available events, which is constantly updated.
Minsoo Kim – International Councillor for South Korea
Terra Madre Salone del Gusto 2018 Press Office
Slow Food, +39 329 83 212 85 [email protected] – Twitter: @SlowFoodPress
Region of Piedmont, +39 011 432 2549 – [email protected]ione.piemonte.it
City of Turin, +39 011 011 21976 – +39 342 1100131 – [email protected]
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Terra Madre Salone del Gusto is an event organized by the City of Turin, Slow Food, and the Region of Piedmont in collaboration with MIPAAF (Italy’s Ministry for Agricultural, Food and Forestry Policies). It has been made possible thanks to its many sponsors, including the Official Partners, GLEvents-Lingotto Fiere, IREN, Lavazza, Lurisia, Parmigiano Reggiano, Pastificio Di Martino and Quality Beer Academy; with the support of Compagnia di San Paolo, Fondazione CRT-Cassa di Risparmio di Torino, Associazione delle Fondazioni di Origine Bancaria del Piemonte, and Coldiretti; and with the contribution of IFAD, the European Union, and CIA (Confederazione Italiana Agricoltori).
Slow Food is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. Slow Food involves over a million activists, chefs, experts, youth, farmers, fishers, and academics in over 160 countries.