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慢食會 6 ~ 7月 活動
健康新主義 趣味快樂活 |
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2006 - 11 -
International Slow Food NEWS |
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1. Convivium Leaders in the Slow
Food Network
The second edition of Terra Madre is now over, but the people,
colors and diversity that we encountered are still clearly defined
in our minds and indelibly etched in our hearts.
It was profoundly affecting to feel a part of this world of
producers, cooks and academics, to see all that was taking place,
whether during regional meetings or Earth Workshops or even over
coffee at the bar area or between stands at the marketplace. The
task of organizing this year's event once again proved not
insignificant, but all the e-mails and telephone calls we've
received and the stories we've heard from delegates have made it
more than worth it.
Terra Madre 2006 represents another step towards building the world
network of food producers - not just a data network solely for
information exchange, but a human network that grows and sustains
itself on face-to-face meetings, exchanges, discussions. Terra Madre
2004 resulted not just in twinnings of food communities and small
Terra Madre-style events, but also in new Slow Food convivia. And
this last development is a fundamental part of the network that we
must cultivate together - that is, we must foster strong links
between our membership and the world of food producers, Terra Madre
and the Presidia. This is not an unattainable ideal, as it turns
out, and we were shown this by the enormous number of new members
who signed up at Terra Madre, most of whom come from developing
countries. In order to get these countries involved, we introduced
an experimental reduced membership fee. Thus, those that share our
philosophy and projects but that cannot pay the full membership fee
can still be a part of Slow Food.
Now the development and growth of our organization require first and
foremost the effort and involvement of Slow Food leaders. You are
the spokesperson for the movement in your country, a creator of the
nework; of the connections that must draw ever closer the food
communities, convivia, restaurants, universities and institutions;
and of the exchanges of knowledge between different countries that
must become more numerous and frequent.
I am sure that by working together we will be able to succeed in
this undertaking - perhaps one of the most important in recent years
- to create a consolidated network, constructed from the experiences
and the union of the knowledge of food producers, researchers and
gastronomes.
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2. Terra Madre Update
Food Communities Become Members
The special membership campaign at Terra Madre found enormous
success: 555 delegates
joined as new members, and 49
renewed. These new and renewed members come from Argentina,
Azerbaijan, Bangladesh, Burkina Faso, Burundi, Benin, Bolivia,
Belarus, Canada, the Congo, Ivory Coast, Cameroon, Chad, Colombia,
Costa Rica, Cuba, Gabon, Georgia, Ghana, Guinea, Greece, Indonesia,
Ireland, Israel, India, Kenya, Kyrgyzstan, Kazakhstan, Lebanon,
Lesotho, Lithuania, Latvia, Libya, Moldova, Madagascar, Mali,
Mauritania, Malta, Malawi, Mexico, Malaysia, New Zealand, Peru,
Russia, Seychelles, Spain, Sri Lanka, Senegal, Sudan, Swaziland,
Tajikistan, Togo, Tunisia, Taiwan, Tanzania, Ukraine, Uganda,
Uzbekistan and Yugoslavia.
Terra Madre Facts and Figures
At Terra Madre 2006, there were:
1,583 food communities
from 150 nations
4,803 farmers,
breeders, fishermen and artisanal food producers
953 cooks
411 university
representatives from 225
educational institutions
2,320 observers and
helpers
776 volunteers
Speeches and Transcripts
-
Carlo Petrini's opening speech
-
Carlo Petrini's closing speech
- Please check the
Terra Madre website, www.terramadre2006.org for transcripts of
speeches and Earth Workshop presentations.
How can you help build the
network? One good way is to visit the
blog.terramadre2006.org, and contribute, either by writing a
post about the food communities you work with or Terra Madre
activities in your area (just click on "Member Login" and sign in
with username "leader", password "terramadre2006"), or read and
comment on other people's messages, questions and posts.
Send a Terra Madre e-card!
You can mail anyone an electronic postcard featuring one of the many
faces that came to Turin in October. Just go to
ecards.terramadre2006.org.
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3. UNISG News
Graduation Day for the First
Master in Food Culture Students
On November 13 the 23 students of the first Master in Food Culture
program at UNISG received their diplomas. The graduates hail from
Italy, the US, the UK, France, Taiwan, Japan, Germany, Austria,
Sweden and Brazil.
Open Days
The campuses will be open to the public on
Saturday, December 16, 2006,
Saturday, February 17, 2007 and
Saturday, April 28, 2007.
Those interested in the three-year undergraduate degree course
should come to the Pollenzo campus (Piedmont) and those interested
in the one-year postgraduate Masters should come to the Colorno
campus (Emilia-Romagna). The campuses will be open from 10am to 5pm,
with staff on hand to explain the university's philosophy, the
curriculum and student services, and to lead guided tours around the
historical buildings which house the University of Gastronomic
Sciences. Reservations are requested.
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4. Focus on Convivia
Convivial Pursuits:
the guide to organizing Slow Food activities, projects and events
Read more than 35 inspirational examples of activities organized by
Slow Food convivia around the world – just sign into the
Convivium Leader Area on
Slowfood.com (username: your Member ID#, password: your e-mail
address) and go to the "Download" area, where you'll find a link to
Convivial Pursuits.
Add your example to the guide – to find out how, write to
international@slowfood.com.
Taste Education for Higher
Education
With the support of the convivium's committee members and a grant
from the Mid-counties CO-OP, Slow Food Oxon (UK) has launched a new
initiative to get university undergraduates to learn about Slow
Food, cooking, and food production. At the same time the convivium
will help them tackle their most stringent problem – having an
average of just #4 a day to spend on food! The launching event took
place November 8 in Oxford, and Oxford University students who
attended the event will hopefully start a new society and spread the
movement across the UK. SF Oxon member-producers were invited to
attend, display their produce and talk to students about real food
cost. This initial event will be followed up with cooking
demonstration and farm tours and more.
Foundation Dinner in Brasilia
At the end of November, 1,200 people will attend a dinner hosted by
10 restaurants in Brasilia that will feature Ark and Presidia
products. Brazil's Environment Minister Marina Silva and Slow Food
Foundation President Piero Sardo will speak at the event, organized
by the Brazilian Ministry of Agricultural Development and the
Brasilia Convivium.
Also of note: The Pirenópolis Convivium has just opened. Located two
hours from Brasilia, the convivium was founded by producers of the
Baru Nut Presidium.
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5. Major Events and Projects
Developments in France
The French General Assembly, which took place November 26, has
re-elected President Jean Lhéritier for another four years. There
were a few changes in personnel in the Administrative Council, which
was created to guide the French national association (est. 2003).
>From December 7-10 at the Tolosa Salon of Food Quality (SISQA), SF
France will organize eight Taste Workshops on terroir and regional
products. SISQA is a major event dedicated to quality food
production and this is the second year in a row that SF France has
been involved, with significant participation from local convivia to
spread the Slow philosophy through these workshops.
President of SF Germany Awarded
Restaurateur of the Year
Otto Geisel, president of Slow Food Germany, has been awarded
"Restaurateur ot the Year" by the Gault Millau 2007 Germany guide.
The jury acknowleged the quality and hospitality of his top-rated
restaurant Zirbelstube at Bad Mergentheim. The guide also lauds his
use of regional, sustainable und fair trade products.
Campo Adentro in Mexico
On November 23, Campo Adentro, a major food exposition, was held in
collaboration with the Mexico City Convivium, Bionexos AC, CONABIO,
BANCOMEXT and the Mexican Institute for Intellectual Property.
Mexico's Economy Minister Sergio Garcia de Alba was in attendance.
At the event, several products currently under consideration for
denomination protection were presented.
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6. On the Slow Food website
The Convivium Leader Area
Be sure to update your convivium information in the Convivium Leader
Area (username: your Slow Food Member ID#; password: your e-mail
address) and check out all the documents you can read and download
in the "Download" section.
By adding your events and activities to your convivium's page, all
visitors to the site will be able to find out what's going on in
your area. Your activities are listed not only in the
regional convivium listings but also in the
Events listing
In
Sloweb, the latest news and features from the world of Slow
Food:
- Carlo Petrini
interviews Ermanno Olmi, the renowned Italian director who is
working on a forthcoming documentary on Terra Madre
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The Cuisine of the
Bon Savage, an interview with a talented Brazilian
chef
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The Taste of Britain, an excerpt from a new book by
Slow Food UK members
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