The Brazilian Beat at Terra Madre Salone del Gusto
26 Jun 2018 | English
A large delegation from Brazil is set to take part in Terra Madre Salone del Gusto in Turin, Italy, from September 20 to 24, 2018.
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 is the most important international event dedicated to food culture. 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’s delegation from Brazil includes about 100 people: family farmers, producers, academics, chefs, activists in the Slow Food Youth Network (SFYN), students, representatives of indigenous communities, and some members of the Board of Slow Food Brazil, such as Georges Schnyder, member of the International Executive Committee. Speaking about Terra Madre Salone del Gusto, he 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.”
Within the International Market, located in the Lingotto Fiere and Oval, Brazilian Presidia will be divided by geographical area: The North Region will present Sateré-Mawé Native Waranà, commonly known as guaranà, which, in the indigenous language, means “the beginning of all knowledge”; and the Sateré-Mawé Canudo Bee Honey. From the Northeast Region come the Caatinga Passion Fruit, the Licuri (green fruit of the licuri palms in the semi-arid state of Bahia), the Umbu (whose name comes from the indigenous phrase y-mb-u, which means “tree that gives drink”), and Caatinga Mandaçaia Bee Honey. The Central-West Region will be represented by the Barù Nut. Additionally, a series of new Presidia that are about to be recognized by the Slow Food Foundation for Biodiversity will be showcased: South Bahia Cabruca Cacao from the Northeast Region, Minas Gerais Pequi from the Southeast, Kalunga Sesam Seeds form Central-West, and Butiá and Santa Catarina Cassava Flour from the Southern Region.
This year, the beating heart of Terra Madre Salone del Gusto will be the #foodforchange thematic areas: Slow Food has identified five major themes on which it is working diligently, with a positive and inclusive approach.
The Bees and Insects area will host the Terra Madre Forum The Sintless Bees and Marvelous Honey of South America (September 23 at 4:00 p.m. – Torino Lingotto Fiere). Indeed, in the Caatinga forest, as in many other part of South America, the diversity of bee species contributes to the survival and maintenance of rare ecosystems.
The importance of dendê oil in its homeland of Bahia is reflected in two of the state’s traditional dishes: moqueca, a kind of soup made with conconut milk, dendê oil and fish and seafood; and acarajé, a traditional food made with beans and shrimp. Two chefs from Salvador, Slow Food Chef’s Alliance members Caco Marinho of Dog American BBQ and Fabricio Lemos of Restaurante Origem, will present these symbolic dishes at this forum.
The Terra Madre Forum on Baby Food (September 24 at 11:00 a.m. – Torino Lingotto Fiere) will take place in the thematic area dedicated to Food and Health. Among the speakers will be Bela Gil, the influential Brazilian natural cooking chef, blogger, and writer who just published a book on healthy nutrition during pregnancy and lactation.
Remaining in the Food and Health area, Glenn Massakazu Makuta, biologist and Slow Food Brasil communicator, will take part in the Terra Madre Forum Sugar Tax and Slow Snacks: How We Can Fight Junk Food (September 23 at 11:00 a.m. – Torino Lingotto Fiere), presenting his experience with the Aliança para Alimentação Saudável and discussing how to promote healthier eating habits, especially in schools.
But that’s not all that is new this year: The Terra Madre Kitchens, for example, will be tested as a new format that brings the best of world gastronomy together in one venue. Chefs from four continents will prepare authentic dishes from each country using products from their native lands with creativity and passion. Here, Brazil will be well represented by Eliane Regis (member of the Slow Food Chefs’ Alliance), Caco Marinho, Fabrício Lemos, Camila Rocha, and Maria da Conceição, who will give you the opportunity to taste the flavors of this vast country.
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.
Georges Schnyder – Member of the International Executive Committee
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]
City of Turin, +39 011 011 21976 – +39 342 1100131 – [email protected]
To request press accreditation, please click here.
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.
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