Suchergebnisse

Theme [ssh.2013.3.2-1] [Social Innovation- Empowering People, changing societies] Project Full Title: "Transformative Social Innovation Theory project" ; [Abstract] This report presents the results of a case study developed on the Slow Food movement within the EU-FP7 funded TRANSIT Proyect. Slow Food is a International association founded to counter the rise of fast food and fast life. Slow Food demands a shift of paradigm towards a new food system, based on the defense of biodiversity, respect for local cultures and community empowerment. Slow Food envisions a world in which all people can access and enjoy quality food produced in a sustainable and fair way. ; This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613169

This article addresses the ideology of Slow Food (SF), an influential movement founded in Italy in 1986. Through an analysis of a wide range of texts, ranging from SF's opposition to fast food to its ambition to establish a new 'gastronomic science' and a new 'development model' based on the three criteria of buono (good), pulito (clean) and giusto (tasty), the article concludes that SF is a descendant of the countercultural and anti-consumerist movements of the 1960s and 70s. It also claims that SF's understanding of the capitalist system is limited, that its idea of a new agriculture and a new economy is simply that of returning to a primitive, pre-industrial economy (without explaining how that economy could feed the present world population), that its ideal of a new world is that of a stratified and immutable society, and that its main goal is to combine the commercial promotion of high-price luxury food products with political engagement.

Preface: A Personal Discovery of Food, Wine, and Sense of Terroir -- Notes -- Acknowledgments -- Contents -- Chapter 1: Introduction: A Context for California Cuisine -- Notes -- Chapter 2: The Early Californian Larder and the Gold Rush Food Revolution -- First Nation Foodways -- Developing American Food Traditions -- Early Spanish Alta California Prepares the Way for California Agribusiness -- Gold Rush and Statehood -- Notes -- Chapter 3: Climate, Land, Water, and Government Policies Establish California Agribusiness -- California Geography -- Climate -- California Agriculture -- American Plans for an Agribusiness Paradise in California -- Water Policies Favor Agribusiness -- Land Policies Favor Agribusiness -- Water and Land Policy Reform Attempts -- Notes -- Chapter 4: Ingredients for the First California Cuisine -- Beginnings of Industrial Food -- A Thirsty City -- Early Ethnic Influences -- Notes -- Chapter 5: The Early Wine Industry -- Establishing California Vintibusiness -- Notes -- Chapter 6: Agribusiness Reigns in California -- Twentieth-Century Agriculture: Boom and Bust -- Government Support -- Beginning of a New Food Production Era -- A California Model for Agriculture -- New Deal Agribusiness -- Notes -- Chapter 7: Laying the Foundation for California´s Industrial Food Model -- Self-Service Supermarkets and Chain Grocery Stores -- Growth of the California Food Corporation -- Notes -- Chapter 8: Redesigning the California Quest for Good Food in the Early Twentieth Century -- Bay Area High-End Food Choices -- Cooking Habits for Home Cooks -- Notes -- Chapter 9: California Fast Food Cuisine -- Governments Concentrate on Food Priorities -- California´s Final Shift to Agribusiness -- Government to the Rescue -- 1950-1970 Industrial Food Terroir -- Fast Food -- Notes -- Chapter 10: California Wine Rises to Stardom

Purpose This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT. Design/methodology/approach The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism. Findings Within the context of a global, technological and rapidly changing world, SFT is a pathway to contribute to locally based agricultural and food practices for sustainable development, food security, social sustainability and community well-being. SFT visitors are active participants in ecological, cultural and heritage conservation through co-creating with local producers the sociability, enjoyment and sharing of bioregional foods in diverse ethnic and cultural spaces. Originality/value This research advocates that SFT is an important microtrend that supports a much-needed paradigm shift toward a conscious way of slow living, sustainable travel and responsible food production–consumption to help address the climate crisis and global environmental challenges in the Anthropocene

O objetivo deste ensaio conceitual é discutir o Slow Food como um consumo alimentar alternativo. O Slow Food foi apresentado ao longo dos anos sob diferentes abordagens e conotações. Consideramos que as dificuldades de interpretação do Slow Food como objeto de pesquisa no campo do consumo podem ser superadas por meio deste ensaio. Propomos que o Slow Food é um fenômeno de múltiplas abordagens e um consumo alimentar alternativo que também se relaciona com aspectos relacionais, sensoriais, temporais, sustentáveis, culturais e políticos. Além disso, são ampliadas as definições dos princípios do Slow Food e mapeados os atributos de seus produtos como consumo alimentar. Dentro dessa proposta, o Slow Food envolve preocupações com a aquisição, preparo e consumo de alimentos, com o meio ambiente e os diversos atores envolvidos na busca de uma alimentação boa, limpa e justa, ou seja, princípios oficiais do movimento. Os atributos dos produtos do Slow Food podem ser resumidos em alimentos saudáveis, nutritivos, naturais, frescos, sazonais, regionais, ecologicamente corretos e socialmente justos, produzidos por pequenos produtores locais, para os quais é importante reduzir os danos ao meio ambiente, evitando e condenando o uso de métodos de produção que empobrecem ou poluem a terra e os recursos hídricos. Esses produtores, por sua vez, são valorizados e remunerados de forma justa. ; El propósito de este ensayo conceptual es discutir Slow Food como una alternativa de consumo de alimentos. Slow Food se ha presentado a lo largo de los años bajo diferentes enfoques y connotaciones. Creemos que las dificultades de interpretar Slow Food como objeto de investigación en el campo del consumo pueden superarse a través de este ensayo. Proponemos que Slow Food es un fenómeno de múltiples enfoques y una alternativa de consumo alimentario que también se relaciona con aspectos relacionales, sensoriales, temporales, sostenibles, culturales y políticos. Además, se amplían las definiciones de los principios de Slow Food y se mapean los atributos de sus productos como consumo alimentario. Dentro de esta propuesta, Slow Food involucra la preocupación por la adquisición, preparación y consumo de alimentos, por el medio ambiente y por los distintos actores que intervienen en la búsqueda de una alimentación buena, limpia y justa, es decir, principios oficiales del movimiento. Los atributos de los productos Slow Food se pueden resumir en alimentos sanos, nutritivos, naturales, frescos, de temporada, regionales, ecológicamente correctos y socialmente justos, producidos por pequeños productores locales, para quienes es importante reducir los daños al medio ambiente, evitando y condenando el uso de métodos de producción que empobrecen o contaminan la tierra y los recursos hídricos. Estos productores, a su vez, son valorados y remunerados justamente. ; The objective of this conceptual essay is to discuss Slow Food as an alternative food consumption. Slow Food has been presented over the years under different approaches and connotations. We consider that difficulties in interpreting Slow Food as an object of research in the consumption field can be overcome through this essay. We propose that Slow Food is a phenomenon of multiple approaches and an alternative food consumption that is also related with relational, sensory, temporal, sustainable, cultural and political aspects. Furthermore, the definitions of Slow Food principles are expanded and its product attributes as food consumption are mapped. Within this proposal, Slow Food involves concerns with food acquisition, preparation and consumption, with the environment and the various actors involved in the search for good, clean and fair food, that is, official principles of the movement. The attributes of Slow Food's products can be summarized as healthy, nutritious, natural, fresh, seasonal, regional, environmentally friendly and socially fair foods, produced by small local producers, for whom reducing damage to the environment is important, avoiding and condemning the use of production methods that impoverish or pollute land and water resources. Such producers, in turn, are valued and remunerated fairly.

This paper explores how new institutional fields are established and extended. We argue that they are created by social movements engaging in hegemonic struggles and which develop social movement strategies, articulate discourses and construct nodal points. We examine how this process played out during the creation and development of the Slow Food movement. We argue that the positioning of Slow Food as a new field was based particularly on using multiple strategies, increasing the stock of floating signifiers, and abstracting the nodal points used. This mobilized new actors and enabled a more extensive collective identity which allowed the movement to progress, extend, and elevate the field of Slow Food. The field of Slow Food was transformed from appealing only to gastronomes to becoming a broader field that encompassed social justice activists and environmentalists. This study contributes to the existing literature on field formation, the role of social movements in this process, and political dynamics within social movements. We focus on the importance of hegemony in the institutional processes around field formation by drawing out how Slow Food created a field through the forging of hegemonic links among a range of disparate actors.

The paper examines the aestheticisation of food in the context of 'eating out' and distinguishes two main aesthetic types: first, an 'aesthetic of entertainment' in which food quality is secondary to the restaurant experience; second, a 'gastronomic aesthetic' in which the quality of food, notably seasonality and freshness, is seen as primary. Having distinguished the two types, the paper then investigates the second – the gastronomic aesthetic – through the case study of Slow Food in Tuscany. The Slow Food movement seeks to heighten the aesthetic appreciation of typical products and works mainly through local groups and typical restaurants. Through the in–depth analysis of one such restaurant, the paper outlines three main strands in the gastronomic aesthetic: a practical aesthetics of restaurant organisation; an aesthetical–ethic of typical foods; and, an aesthetic of 'connectedness' or 'embeddedness' in which the food is seen as a reflection of surrounding socio–economic and ecological relationships. The paper concludes by drawing out the implications of the study of aesthetics for rural sociology.

As they become increasingly aware of the importance of healthy eating and of the serious food imbalance caused by the overconsumption of industrial, ultra-processed and superorganoleptic food, consumers are now beginning to turn their attention to food choices guaranteeing both individual health and also of the environment . Thus, in recent years we are witnessing the rise of a cultural trend - Slow Food. Slow Food has become an international movement that advocates for satisfying culinary pleasure, protects biological and cultural diversity, spread taste education, links green producers to consumers and believes that gastronomy intersects with politics, agriculture and ecology. Slow Food proposes a holistic approach to food problem, where the economic, sociocultural and environmental aspects are interlinked, being pursued as part of an overall strategy. In order to highlight the manner in which the principles of this cultural trend are perceived by the representatives of the new generation of consumers in Romania, exploratory research marketing was conducted among the students in the second year of the master's program Quality Management, Expertise and Consumer Protection, from the Faculty of Business and Tourism from the Buchares t University of Economic Studies . The results of this research have shown an insufficient knowledge of Slow Food phenomenon and, especially, the Slow Food network activity in Romania. To show that the Slow Food type of food is a healthier option towards which the future consumer demand should be guided, especially those belonging to the younger generation, an antithetical comparative analysis of the nutritional value of two menus was performed: a suggestive one for the Slow Food feeding style and other one, specific to the fast food style. Slow Food style was considered antithetical to the fast food because many previous studies have shown a preference of the young for the fast-food type products, despite the nutritional imbalance they generate. Comparative analysis of nutrition was produced by using the coverage degree method and the results have shown that the Slow Food type menu is a balanced food option. Given the issues that we highlighted, this paper can be a reference point in our endeavor to increase the awareness of the Romanian young people regarding the need to create a sustainable food system, in economic, environmental and socio-cultural point of view, as well as their orienting towards natural and healthy food options.