Slow Food Movement

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  • Topic: Slow Food, Alice Waters, Carlo Petrini
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  • Published : April 27, 2012
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University of Brighton|
Contemporary Gastronomy|
FdA Food & Culinary Arts|
HHF 203|
Hand In: 9th June 2011|


1.0 Terms of Reference
This report was conducted under the framework set out by the University of Brighton for the module Contemporary Gastronomy set within the Foundation Degree in Food and Culinary Arts. All text and supporting evidence must be presented no later than: 9th June 2011.

2.0 Methodologies & Sources of Information
To assist the completion of this research an extensive literature review was conducted using Key texts, journals and relevant industry websites. This approach allowed the researcher to critique secondary data and ascertain prominent themes and key points of relevance.

3.0 Executive Summary/Abstract

4.0 Introduction
4.1 Aim
To explore gastronomy through the review of literature surrounding the Slow Food Movement
4.2 Objectives
1. Perform a literature review of secondary sources regarding the Slow Food Movement 2. Contextualise the history/background of Slow Food Movement 3. Identify a working definition of gastronomy in relation to the Slow Food Movement 4. Outline political context and philosophy of Slow Food Movement 5. Identify prominent gastronomes within the field of gastronomy & Slow Food Movement 6. Apply Slow Food Movement in a contemporary setting

5.0 Introduction
The following literature review will look at the key attributes of the Slow Food Movement whilst outlining the contemporary understanding of the term gastronomy. It will identify prominent gastronomes that have both influenced this understanding and also practise its qualities.

6.0 Slow Food Movement
6.1 Background context
The origins from which the Slow Food Movement grew started in the city of Bra, North West Italy. In the 1970’s Bra was a city struggling with the demands of post-industrialisation and suffered from dwindling employment levels. Nevertheless, what did emerge from this era was a strong tendency (for its residents) to form organized groups, something referred to as associazionismo in Italian (Petrini, 2001). This was representative of Italy in a broader context as the 70’s was a time where people began to challenge ‘the hegemony of politics’ - and when the formation of movements was on the increase (Andrews, 2009).

It is here a group of social activists committed to cultural issues affiliated themselves with ARCI (Recreational Italian Cultural Association). This emerging group, which included the likes of Carlo Petrini, Azio Citi and Giovani Ravinale, were leftist-intellectuals that led the formation of the Free & Praiseworthy Association of the Friends of Baralo (Andrew, 2008) which was later considered the ‘nucleus of Agricola Slow Food’ (Petrini, 2001).

Their intention was to ‘create awareness of local products’ and to ‘awaken people’s attention to food and wine’ alongside the ‘right to enjoy them’ (Petrini, 2001). It is at this point in the early developmental stage of the movement we can first identify a belief system of a ‘right to pleasure’ something that has remained a prominent theme throughout the life-span of the movement. From then on Petrini and his associates embarked upon many political activities with regional importance being a primary concern (Andrew, 2008). The group organised food-related events with emphasis on culture and the provenance and integrity of the ingredients involved.

Petrini (2001) recognises that through association with ACRI a network of contacts who shared similar views in regards to food, wine and the enjoyment of, grew throughout Italy - And that these contacts lay the foundations from which the international movement grew.

6.2 International Context
The Slow Food Movement entered the international stage in December 1989 where a Slow Food manifesto was signed in Paris. The manifesto, signed by fifteen countries, focused ‘primarily on quality of life...
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