A Slow Tasty Approach in Food

Everyone has heard the term 'fast food' and most have succumbed to McDonalds, pizza delivery or, at the least two minute noodles, but hear this, 'Slow Food' is taking a stand.

An international association with over 80,000 members, Slow Food devotees believe "that pleasure and quality in everyday life can be achieved by slowing down" and "respecting the convivial traditions of the table." Translate this into Australian and you get a following for long lunches (or dinners) with good food, good wine and good company.

So what is new? Members of the Slow Food Movement have another more serious side. They believe, 'fast food' is a symptom of the 'industrialisation of food' which has eroded cultural traditions along with thousands of food varieties and flavours. They claim up to 75 per cent of European and 93 per cent of American food product have been lost since 1900, with over 30,000 vegetable varieties disappearing during the last century. To counteract this process their mission is "to defend biodiversity in our food supply, spread the education of taste and link producers of excellent foods to consumers through events and initiatives."

Founded in 1986 by Italian wine and food writer, Carlo Petrini, the Slow Food Movement is active in over 50 countries, including Australia, with the network of Slow Food members organised into local groups – Condotte in Italy and Convivia in other countries. These local groups organize courses, tastings, dinners, food and wine tourism.

In addition the Slow Food Foundation for Biodiversity funds 'The Ark of Taste' specifically "to discover, catalogue and safeguard" regional quality food products.

In December this year, the Japanese boarded the Slow Food International Ark of Taste, launching nine local products for promotion. These included Etari, a salted anchovy marinated and fermented according to traditional methods from the Nagasaki region and Yukina a leafy vegetable placed under straw, earth and then snow to cultivate more succulent stalks .

Not surprisingly, the Slow Food Movement is growing in Australia with members in most major cities. Roberta Muir, spokesperson for Sydney's Harbour City Slow Food Convivium told The Epoch Times there are around 60 members in her convivia alone and that they had just met to decide on events for early next year. These include mushroom foraging in the Blue Mountains with a qualified mycologist (Mushroom expert); a workshop with a smallgoods manufacturer looking at the production of prosciutto, bresaola and sausages; and the Polynesian 'hangi' (cooking over hot coals) at Whale Beach for Australia Day.

Ms Muir said that being a member of the Slow Food Movement was like being in a global brother hood or sisterhood of like minded people.

"I've had people contact me from all over the world who are planning a trip to Sydney and want to know where to eat, what to see… and I've likewise made contact with other Slow Food groups when I've been travelling" she explained.

"I do believe that once you've sat at someone's table, broken bread with them, it's harder to then go to war against them," MS Muir added.

Anyone interested in joining Slow Food or would like more information can contact James Broadway Australia-wide on vinaio@bigpond.com or for the Harbour City convivium, Roberta Muir, robertam@sydneyfishmarket.com.au.