Slow Food

Terra Madre “arabanın arka tekeri” olarak nitelendirilen mütevazı ve marjinal bir kesimin kendi önemini anlayıp birlik olma hayalinin sayfalara dökülmüş halidir. Bu insanların önemi hep göz ardı edildi. Bu insanlar zamanın gerisinde kalan, dünyanın geri kalmış bir parçası, hatta “az gelişmiş” olarak görüldü. Küçük çiftçiler ve sürdürülebilir gıda üreticileri neredeyse serseri olarak kabul edildi. Ama bu olumsuz yargı, temelinde ciddi bir hatayı barındırır, üstelik dünya ekonomik ve politik sistemi için ölümcül bir hata olma riskini taşır.

Onlar ömürlerini mücadele içinde geçiren, hiç boş vakti olmayan insanlar. Bulundukları yerden uzaklaşamazlar, hak ettiklerini her zaman kazanamazlar, didinirler, çabalarlar ve doğayla konuşurlar, onu üretken kılarlar, kendi toplumları ve diğerleri için gıda üretirler.

Bu insanlarla farklı ve değerli bir biçimde yeniden ilişki kuran gıda toplulukları kırsal ve kentsel ilişkinin yeniden tanımlanması için iyi birer laboratuvardır. Belki de böylece tekrar “satmak” için değil, “yemek” için gıda üretimine başlanabilir. Hatta yeniden gerçek gıda nicelikten, verimlilikten, homojenlikten, taşınabilir olmaktan daha önemli hale gelebilir.

Gıda toplulukları yerel ağlardan oluşan bir sistem oluşturmanın ilk adımıdır. Gıdanın yeniden “lezzetli, temiz ve adil” olduğu insani ve sürdürülebilir bir sistem. Ancak bu yolla hayatlarımıza yeniden “egemen” olabiliriz. Gıda, hayatlarımızı geri almanın anahtarıdır. Bütün dünyaya yayılan bu hareketin “çocukça” olduğunu düşünenler Slow Food’a bakıp dillerini ısırsınlar. Bu uzun bir yol ancak yavaşlık değeri bize bir kerede elde edemeyeceğimizi, daha önemli olan şeyin niyetler, açılmaya olan uyum, hafıza ve bakım olduğunu anlatır.

Carlo Petrini’nin çağrısına milyonlar el veriyor. Bir el de sen uzat.

The current and prevailing paradigm of intensive agricultural production is a straightforward example of the mainstream way of doing business. Mainstream enterprises are based on a negativistic view of human nature that leads to counter-productive and unsustainable behaviours producing negative impact for society and the natural environment. If we want to change the course, then different players are needed, which can flourish thanks to their capacity to serve others and creating values for all the participants in the network in which they are embedded. In the article, through the analysis of the Slow Food movement and the use of recent theoretical and empirical contributions in behavioural sciences and psychology, we support the collaborative enterprise model as an alternative to the still prevailing, mainstream business models. Evidence shows that caring and responsible efforts of economic agents are acknowledged and reciprocated even in highly competitive markets.

Fair trade, ecovillaggi, transition towns, banche del tempo, slow fashion. È il vocabolario del consumo innovativo, in cui contano non solo il prezzo e la qualità dei prodotti, ma anche il comportamento dei produttori e la sostenibilità ambientale e sociale della filiera produttiva. Stiamo parlando di un movimento eco-solidale, variegato arcipelago di esperienze nate come strumento di autodifesa contro un sistema di scambi globali e concorrenziali incapace di fronteggiare problemi ambientali e sociali: una rivoluzione negli stili di vita, efficace anche per modificare il comportamento delle imprese. Questo libro ripercorre le forme più diffuse in Italia del consumo critico, mostrandone la possibile influenza sui processi decisionali e la capacità di ricreare legami di solidarietà dentro e fuori il mondo del lavoro.

Food is a potent site for the creation of memories. It can shed light on the broader processes of the construction of history and identity as well as the transmission of culinary knowledge. At the heart of this discussion is the fate of artisanal skills involved in bread baking in an industrial era of mechanized food production. The growing network of ‘real bread’ in the UK provides a platform from which to investigate representations of the past and how these are articulated in conjunction to normative discourses. These discourses define what ‘real’ baking is in conjunction with time and baking skills. A textual analysis of the discourse of the small-scale organisation Bread Matters and the alter-global organisation Slow Food reveal how narratives of nostalgia and the rhetoric of redemption enmesh different temporalities to construct notions of reality in food. The discourses of these organisations are central for legitimising the ‘real bread’ network that seeks to condemn the industrialisation of the modern food system. This study assesses the relation between discourses, invocations of the past and different temporalities in the transmission of artisanal skills. In so doing, time and remembrance are understood as key elements for the construction of notions of reality in food. This article seeks to address the gap in food studies concerning the role of time and memory - both discursive and practiced - in food production and the transmission of artisanal skills.

Il brand è un oggetto ambiguo. Nato come strumento del marketing duro e puro, dunque chiave di volta dell'iperorganizzazione dei consumi individuali e collettivi, ha finito progressivamente per sganciarsi dalle sue basi economico-aziendali per farsi promotore e portavoce di piccole narrazioni mitiche e microvalori sociali, andando a ricostituire quelle forme identitarie venute meno con la famigerata scomparsa delle grandi narrazioni. Cosi, mentre gli attuali iconoclasti se la prendono con i logo, fisicamente distruggendoli, le griffe tendono progressivamente a scomparire, lasciando posto alla loro assenza. Ne deriva un doppio movimento di azione e di passione le cui retoriche allietano le nostre esistenze personali e sociali.

Mrs W.E. Kinsey's "The 'Mems' Own Cookery Book" published in 1920 gives insights to the conditions of colonial cooking in Malaya, explores the state of colonial meals and the skills of local cooks, and provides insights to adaptations of colonial meals and recipes of Malayan food consumed by expatriate families. A brief profile of this talented housewife, her a civil-servant husband based in Malaya and his family is included

Within contemporary social thought, the slow food movement is commonly construed as a growing, organized protest against the development of high-speed lifestyles. The primary aim of this article is to query the limits of such an interpretation. To highlight aspects of the slow food movement that may not be as incongruous to a high-speed society as commonly thought, I explore how the slow food movement relates to the phenomenon of time shortage. I undertake a discourse analysis of slow food texts in the English language to reveal that the aims and activities of the slow food movement may not wholly address the three sources of feeling ‘hurried’, as set out by Southerton and Tomlinson. I find that a more sophisticated analysis of the slow food movement emerges if we avoid thinking of fast and slow in dichotomous terms.

Co-traducción del italiano al español.

¿Qué tiene que ver la comida con la libertad? Las ramificaciones de una decisión tan cotidiana como qué poner en la mesa para comer son bastante profundas. Carlo Petrini las saca a la superficie en este relato apasionado que se remonta a los inicios del movimiento Slow Food en los años ochenta. Petrini cuenta la increíble aventura de crear una universidad que hoy es una referencia internacional en el modo de entender la gastronomía. Y sus experiencias en distintos continentes que demuestran lo complicado que puede ser que los alimentos lleguen a nuestra mesa. Este libro muestra la posibilidad que tenemos de elegir qué queremos comer. Nos permite cuestionarnos cómo se cultivan y a quién queremos comprárselos. Porque la comida nos acompaña siempre, es una relación de vida, y por ello tomar las decisiones acertadas es imprescindible para nuestro bienestar y salud.

Bringing together scholars from the areas of tourism, leisure and cultural studies, eco-humanities and tourism management, this book examines the emerging phenomenon of slow tourism. The book explores the range of travel experiences that are part of growing consumer concerns with quality leisure time, environmental and cultural sustainability, as well as the embodied experience of place. Slow tourism encapsulates a range of lifestyle practices, mobilities and ethics that are connected to social movements such as slow food and cities, as well as specialist sectors such as ecotourism and voluntourism. The slow experience of temporality can evoke and incite different ways of being and moving, as well as different logics of desire that value travel experiences as forms of knowledge. Slow travel practices reflect a range of ethical-political positions that have yet to be critically explored in the academic literature despite the growth of industry discourse.

There have always been links between food and architecture, but the connections between Slow Food and Slow Architecture that are explored here could highlight a number of lessons learned and shared between these two multidisciplinary movements. As global trends within the context of an increased awareness of sustainability, they could make a contribution towards a renewed focus on local regions, craft and sensory experience.

Traditional and regional foods and dishes are specific to their composition, way of production and origin. They are parts of the country's cultural identity. In recent years, these products have been highly preferred by European consumers. These consumers refrain from processed food products containing large quantities of additives produced by large national enterprises. The article aims to characterize selected European activities promoting traditional and regional foods and dishes such as Slow Food and Culinary Heritage. The methods of analysis and synthesis were applied to obtain theoretical backgrounds on this issue. Using these methods, information gained from domestic and foreign scientific and specialist sources, e.g. the information provided on the websites of the European association promoting traditional and regional food has been analyzed. Only Slow Food activities are implemented in a limited extent in Slovakia to promote traditional and regional foods and dishes. Slovakia should become a member of a European network Culinary Heritage dedicated to the promotion of traditional and regional foods and gastronomic specialties of the country.

My Master's thesis research stems from the need to integrate a multidisciplinary view to conservation issues. The integration of a historical approach to the study of environmental systems (historical ecology), in addition to anthropological and sociological approaches, can offer relevant support for studies in the field of biodiversity protection and conservation. In the perspective of a new evaluation of a specific cultural landscape, a historical environmental analysis conducted at the local scale assumes a key role. Historical ecology is a tool for an accurate analysis of the cultural landscape over time and in its interrelation with local society and its productions. The aim is to develop historical ecology research in specific contexts related to the field of eco-gastronomy in collaboration with the University of Gastronomic Sciences in Pollenzo. An analysis of a case study of a product from the Ark of Taste Liguria catalogue of the Slow Food movement was therefore carried out, using the methodological approach of historical ecology. The integration of historical sources with the field analysis allowed a critical and improving reading of the selected Ark of Taste sheet: chestnuts dried in the “tecci” of Calizzano and Murialdo (SV). The cartographic sources taken into consideration are topographical maps taken between the 18th and 19th centuries, digitized on the web or stored at the IGM of Florence and available at the LASA of UniGe and UniSG. Both explicit sources such as historical and geographical dictionaries and statistics from the first half of the 19th century (De Volvic, 1824; Casalis, 1836; De Bartolomeis, 1840) and recent implicit sources (Balbis et al., 2012; Balbis et al., 2013; Balbis et al., 2015) were analysed as textual sources. The field survey included a relief to a chestnut grove located on the southern slope of Monte Camulera near Murialdo. With the testimony of the Olivieri family, a qualitative analysis of biodiversity was then carried out. A field sheet was drawn up with items relating to the structure and composition of the wood; the chestnut cultivars present in the area chosen for the survey were described and compared with textual sources. Using the Braun-Blanquet index, a survey of vegetation was carried out using the phytosociological method, while the method of sighting and/or presence of traces was used for animal species. A section on the presence of buildings related to chestnut drying was included in the field record. The field survey integrated with other sources allowed for an accurate historical reconstruction of the local product chestnuts dried in the“tecci”of Calizzano and Murialdo, complete with environmental, historical and social aspects. This integration may represent a starting point for subsequent studies on other products included in Slow Food's Ark of Taste Liguria catalogue. The close relation between food, local communities and environmental resources - highlighted by historical ecology research - is at the center of a research project that could be carried out not only by gastronomes and sociologists, but also by conservation biologists. These researchers would provide a scientific reading in a field that has so far been explored in depth by the humanities. Finally, the research aims to broaden knowledge of historical ecology in a university scientific context, reconnecting ecology with the historical processes that have affected and passed through it.

Slow Food is a non-profit, eco-gastronomic, member-supported organization founded in 1989 to counteract Fast Food and fast life. A further development of Slow Food is the Cittaslow Movement, which builds on the ideas of Slow Food but extends the philosophy to cities and destinations. Slow Tourism has evolved as an extension of slow philosophy to encompass travel and tourism activities. Slow Tourism can be discussed from a consumer behavior, marketing or sustainable tourism perspective. Not much research has yet been done on the slow tourists. The main objective of this paper is determining who slow tourists are. Therefore, the empirical research has been realized in Seferihisar where is the first Cittaslow and slow destination in Turkey. According to the Cittaslow principles, Seferihisar visitors are categorized into three different types: dedicated, interested, and accidental slow tourists. Results show that, there are statistically significant differences between whole attractiveness means of slow tourist types.

Si invitano gli autori ad attenersi, nel predisporre i materiali da proporre alla rivista, alle norme specificate nel volume Fabrizio Serra, Regole editoriali, tipografiche & redazionali, Pisa-Roma, Serra, 2009 (Euro 34,00, ordini a: [email protected]). Il capitolo Norme redazionali, estratto dalle Regole editoriali è consultabile Online alla pagina «Pubblicare con noi» di www.libraweb.net.

O tema central deste projeto consiste em resgatar a personalidade dos
produtos, por meio da customização sustentada no movimento Slow Design. Através de um estudo que aborda questões como a produção em série e a homogeneização dos produtos, este trabalho tem como objetivo transformar a relação de bem-estar e empatia pelos mesmos, dando mais singularidade e vida aos mobiliários através da valorização de processos manufaturados e artesanais.
Foram levantadas informações sobre os indivíduos que buscam produtos
singulares e únicos, pesquisando também soluções já existentes neste nicho de mercado, englobando produtos e serviços. O objetivo destas análises consiste em definir critérios e conceitos para nortear o desenvolvimento do projeto, traçando também um perfil de público-alvo. Como contribuição, foi desenvolvido um modelo de negócio, uma linha de produtos exemplificando a combinação de diferentes módulos e aplicações, como também a identidade visual e a comunicação para a
marca, reforçando através de um serviço que busca orientar e facilitar a conquista do relacionamento e do bem-estar pelos usuários.

Palavras-chave: Slow Design. Mobiliário. Customização. Moveletos.

Comer é mais do que satisfazer as necessidades biológicas do nosso organismo. É um ato social, simbólico, significante e sensorial, que une o desejo, fome, praticas, rituais e a cultura de determinada comunidade.
Os tempos mudam e aquilo que era encarado como sinal da pobreza e da miséria de outros tempos é hoje visto como um produto gourmet, refinado e de elevada qualidade. Por isso a Alva é um desses últimos ingredientes de uma alimentação que nunca perdeu identidade e que é intemporal.
A nossa alimentação é como a nossa vida. Somos produto do tempo e das vivências, porque comemos todos os dias e fazemos da mesa uma festa. Convidamos o leitor a provar novas emoções, saboreando paladares únicos, repletos de cor, texturas e odores, que nos levam numa viagem pela alma de Albergaria-a-Velha e das suas gentes.

Eating is an intensely personal act. It has the power to communicate to our peers our beliefs, our experiences and our sociocultural backgrounds. As argues, food is a highly condensed social fact, playing a key role in the construction of our identities. Sociological, anthropological, psychological and semiotic thought deals with investigating the ways through which food consumption meanings are expressed. Food is a universal experience that constitutes a shared ground. It is an activity that brings together all human beings and is daily employed in order to meet basic needs, and yet its meaning does not relate exclusively to simple nutritional circumstances. Following a semiotic approach, the social and cultural use of food can be compared to a language. Synthetizing Roland Barthes's thought (1961), when a food item is bought, served or consumed, it is able to resume and transmit a situation, it constitutes information, it signifies. For the author, a meal represents a dominant character that is complex and helps to define a general system of tastes and habits. A similar conceptualization is also proposed by , for whom food constitutes a language that expresses social structures and cultural systems. Preparing a meal means setting up a communication system, a body of images, and a protocol of uses, situations and behaviors . As a cultural artifact, then, the meal possesses a prosodic value that transcends the physical combination of the foods on the plate , and such prosody allows individuals to participate every day in the past of their own nation , and, as Scarpato adds , in its present as well.

Corn in Mexico has been a source of conflict, commodity and fetishism. This chapter traces the evolution of narratives surrounding corn in Mexico to underline how these effect the country’s food security and capacity for self-determination. Various actors have appropriated the discourse surrounding corn to set political and economic agendas. This chapter explores how corn has been described as a subsistence crop, inferior to its European counterpart wheat, a commodity crop and more recently, as a heritage symbolic of Mexican identity. It appraises how transnational entrepreneurship can address issues of the marginalization of indigenous farmers in Mexico by exploring the ways in which pinole, a traditional food made of corn, was highlighted by grassroots movement Slow Food as an “endangered food”. As concluded, each discourse has had profound effects on the social, economic and politic fabric of Mexico.

Zusammenfassung Es ging an der ersten Stelle um die Verlangsamung des alltäglichen Lebens in den Städten, die vom Tourismus einigermaßen überholt worden waren. Die Grundlagen der "Cittaslow", dass die langsame Stadt bedeutet, wurden im Jahre 1999 von den Bürgermeistern des Chianti, Orvieto, Bra und Positano, die auch die Bewegung " Slow Food " vorangetrieben haben, in Orvieto zusammengestellt. Während " Slow Food " den Erfolg in der internationalen Arena im Hinblick auf die Qualität des Geschmacks und Lebensmittel erreichte, erweiterte Cittaslow die grundlegenden Werte der Bewegung weiterhin in vielen verschiedenen Bereichen durch die Schaffung eines institutionellen Netzes. Städte, die diese Werte realisieren wollten, gründeten für den Erfahrungsaustausch eine internationale Vereinigung der lebenswerten Städte. In dieser Studie geht es darum, wie die Cittaslow-Bewegung sich in der Türkei entwickelt hat und welche möglichen Folgen daraus entstehen können. Abstract Firstly, tourism has the slowing impact on the cities under negative effect of it because mass tourism may have high profit but, on the other hand, it could lessen the life standards of the local people. Foundations of "Cittaslow" which means slow town, movement was taken by the mayors of the Chianti, Orvieto, Bra and Positano leaded " Slow Food" movement in the town of Orvieto, Italy in 1999.

In Sierra Leone l’agricoltura è uno dei pilastri dell’economia e fornisce occupazione a circa il 75% della popolazione.
Nonostante il Paese sia dotato di molte risorse naturali, acqua e favorevoli condizioni climatiche, il raggiungimento della sicurezza alimentare è ancora distante rispetto al suo potenziale.
L’estrazione mineraria illegale, il taglio di alberi abusivo e l’agricoltura su larga scala, perpetrati per decenni, hanno fortemente contribuito nell’azione di deforestazione nel Paese.
La tesi è strutturata in cinque capitoli: “La foresta pluviale e la deforestazione”; “Le origini della Conservazione Ambientale in Sierra Leone  e il People-oriented Approach”; “I popoli della foresta”; “Dinamiche di Conservazione e  Cooperazione con le comunità della “leakage belt” intorno a Gola Rainforest” ed infine “Slow Food  nelle Province Orientali della Sierra Leone”.
Il capitolo sulla foresta pluviale e la deforestazione funge da introduzione per presentare il protagonista assoluto del mio elaborato, ovvero L’Ambiente, nello splendore della natura modificata dall’uomo per la propria sussistenza, ma  anche nella sofferenza dell’incontrollato sfruttamento delle sue risorse.
A seguito di un’azione distruttiva, l’uomo ha tentato di riparare, seppur tardi, il danno arrecato alla natura ed ecco, come accennato, che le dinamiche di Conservazione e Cooperazione sul territorio vengono attuate nel corso degli ultimi secoli, in una prospettiva ecologica.
Talvolta, però, ciò che è buono per l’ambiente non lo è per le popolazioni che da sempre abitano i bistrattati  territori, improvvisamente allontanate e private delle loro fonti di sussistenza: è a questo proposito che l’ approccio conservativo orientato alle persone (Peolpe-oriented Conservation Approach) si occupa di tali problematiche, nell’ottica di trovare la maniera di collaborare “con” piuttosto che “contro” gli storici abitanti delle aree protette. Un positivo esempio di questo approccio è dato dalla gestione del Gola Rainforest National Park che da vent’anni collabora con le comunità locali.
La storia dei Popoli della Foresta viene illustrata nel capitolo a loro dedicato: la condizione umana è intrinseca nell’ecosistema della foresta pluviale, così come i prodotti agro-alimentari rispecchiano una forte valenza per le strutture sociali che regolano la vita quotidiana, i rapporti tra i generi ed il precario equilibrio tra la natura  e l’uomo.
L’ultimo capitolo è il frutto della mia collaborazione, iniziata nel 2017, con la Fondazione Slow Food per la Biodiversità in  Italia e i membri della rete Slow Food in Sierra Leone, in particolare dei Distretti di Kenema e Kailahun, nelle Province Orientali del Paese.

Con questo elaborato ho voluto dar spazio alla tematica che si occupa della valorizzazione del territorio italiano ed essendo un argomento presente in vari settori, la scelta si è concentrata principalmente su quello agro-alimentare. Nel primo capitolo di questo elaborato si tratterà di come l’espressione ‘slow food’ sia poi diventata il movimento che oggi conosciamo. Altro argomento analizzato sono i concetti di globalizzazione-glocalizzazione e di italianità-italicità: oltre ad essere due giochi di parole, sono soprattutto espressioni che sono nate con l’arrivo della globalizzazione. Quest’ultima, infatti, dal punto di vista dell’esportazione dell’italianità è stata senza dubbio fondamentale per il concetto di Made in Italy. Nel secondo capitolo si descriverà come l’imprenditore italiano Oscar Farinetti sia riuscito ad esportare l’amore, la passione e l’eccezionale biodiversità del nostro territorio sugli schermi internazionali grazie alla sua idea rivoluzionaria di supermercato su grande distribuzione. Quest’ultimo, secondo Farinetti, non deve avere la connotazione che ha generalmente di punto vendita che offre prodotti alimentari per il solo scopo vitale, ma deve anche essere un luogo dove ci si perde fra le corsie e si è curiosi delle varie specialità che si possono trovare. L’idea di fondo si basa sull’apprendimento dell’origine di provenienza di ciò che il consumatore andrà poi a comprare: Eataly non è un semplice supermercato ma un luogo dove viene unito l’utile (fare la spesa in senso proprio) al dilettevole (scoprire la storia di prodotti tipici) grazie alla possibilità di imparare l’origine dei prodotti che offre. La tipicità che contraddistingue il nostro territorio è senza dubbio una caratteristica fondamentale e perciò viene tutelata e valorizzata sia dal settore pubblico (Ministero dei Beni e delle Attività Culturali e del Turismo) che dal privato. Il tema della preservazione del territorio e della sua biodiversità verrà analizzato nel terzo ed ultimo capitolo di questo preparato. Altro tema di cui si tratterà nella sezione conclusiva è la nozione di origine di provenienza visto come uno dei fattori intangibili più significativi nella percezione del consumatore: oggigiorno, la denominazione geografica è infatti un elemento che il cliente valuta sempre più attentamente e di cui quindi il settore agro-alimentare deve porre una maggior attenzione.

1986’da İtalya’da başlayan ve 1989 yılı itibariyle uluslararası boyuta ulaşan Slow Food bugün 160 ülkede binlerce üyesiyle dünyaya daha kaliteli bir yaşam sunuyor. Slow Food soframızdan gezegenimize uzanan yolda yok olmakla karşı karşıya olan yüzlerce besinin devamlılığını sağlarken ekolojik sistemi de koruyor. 1980’lerde gündeme gelen sürdürülebilirlik de benzer hedefleri taşıyor. Yaşayabileceğimiz yeni bir dünya yok ve kendimizden öte gelecek nesillerin her geçen gün daha fazla kirlenen ve hızlanan bu dünyada hayatlarını nasıl sürdürebileceğini düşünmek zorundayız. Turizmin dünya genelinde en büyük hizmet sektörlerinden biri olduğunu biliyoruz. Ancak bu hizmet sektörünün çevreye mümkün olan en az zararı vermesini sağlamak adına sürdürülebilir turizmin ilke ve amaçlarını uygulamalıyız.
Çalışmamızda gelecek nesillerin sosyal, kültürel, çevresel ve ekonomik yaşamını ön planda tutarak Slow Food ve sürdürülebilir turizmi bir araya getirdik. Geleceği korumaya yönelik bu iki farklı alanın birlikte sağladıkları yararları araştırmayı ve ortaya çıkan sonuçların ilerleyen yıllarda göz önünde bulundurulmasını, buradan yola çıkarak yeni bir alternatif turizm hareketi sunmayı amaçladık.
Araştırma alanı olarak Germiyan köyünü, araştırma yöntemi olarak ise yarı yapılandırılmış görüşme ve yapılandırılmamış gözlem tekniklerini kullandık. Çalışma grubu için seçtiğimiz kişileri amaçlı örneklem yöntemlerinden ölçüt örnekleme yöntemi ile belirledik. Germiyan’ın yerel halkından 8 kişi ve Çeşme’den köyde Slow Food hareketlerine öncülük eden 2 kişi ile 2 haftalık süreçte çalışmamızı yürüttük. Yapılandırılmamış gözlem tekniğini ise Beşinci Germiyan Festivali ve görüşmeler esnasında kullandık.
Slow Food’un turizme ve günlük yaşama etkisini araştırdığımız bu çalışmanın bulgularına dayanarak Slow Food’un uygulandığı yerde olumlu yönde değişikliklere sebebiyet verdiği sonucuna vardık. Hareketin Germiyan’da başarısız olma sebepleri de elde ettiğimiz sonuçlar arasında yer aldı.
Beginning in Italy in 1986 and reaching an international dimension as of 1989 Slow Food now has thousands of members in 160 countries and offers a higher quality life for the world. Slow Food protects hundreds of tastes from extinction while doing that it also protects the ecosystem. We don’t have another world to live so we should think how the next generation could live in a world, which is getting more polluted and more deteriorating each day. We know that tourism is one of the largest service industries in the World but we should not let this industry harm the environment. To be able to do that we should exert the principals and the objectives of sustainable tourism.
In this study, we brought Slow Food and sustainable tourism together while giving particular importance to next generations’ social, cultural, economic life. Researching the mutual benefits of these two different fields on protecting the future, we aimed to submit a new type of a sustainable tourism movement based on these results
Our Research place was Germiyan village and our research methods were semi-structured interview and unstructured observation technique. We collected data from 8 residents of the village and 2 persons from Cesme who leaded the slow food movement in Germiyan. We completed this research in 2 weeks. We used unstructured observation technique in 5th Germiyan Festival.
Basing on results of our study, which we researched the effect of Slow Food in tourism and daily life we concluded that Slow Food has a positive impact on places where it is applied. We also had a conclusion on why Slow Food movement failed in Germiyan village.

Sürdürülebilir turizm; yaşanılan süreçte turizm bölgelerinin geliştirilip korunarak gelecekte fırsata dönüştürülmesini sağlamayı hedeflemektedir. Bu çerçevede, turizm kaynaklarının doğru yönetilmesi ve kültürel bütünlük ile biyoçeşitliliğin devamlılığının destekleneceği varsayılmaktadır. Aynı zamanda ekonomik, estetik ve sosyal ihtiyaçların da karşılanması beklenmektedir. Ancak, küreselleşme ve sürekli artan turizm faaliyetleri nedeniyle turizmde sürdürülebilirlik anlayışının yerleşmesi zorlaşmaktadır. Küreselleşme birçok yenilik ve faydanın yanı sıra bir takım sorunları da beraberinde getirmiştir. Bu nedenle son zamanlarda sürdürülebilirliği geçerli kılmak adına ortaya çıkan yaklaşımlar bu sorunları ortadan kaldırmayı amaçlamaktadırlar. Bu yaklaşımların harekete geçmesi ile küreselleşme yerini yerel kalkınmaya bırakmaktadır. Bu hareketler ile yörenin kültürünün, ekonomisinin, coğrafyasının ve sosyal yaşantısının canlandırılması hedeflenmektedir. Yavaş hareketlerin ortaya çıkmasına sebep olan durum; gıda sektöründe tek tipleşmeye gidilmesine tepki olarak ortaya çıkan Slow Food hareketidir. Bu hareket zamanla farklı konular üzerinde durmakla birlikte hepsi birbirini destekler niteliktedir. Hızlı üretim ve tüketimin yol açtığı zararları en aza indirmek ortak temel ilkeleridir. SlowFood hareketi, yöresel yemek kültürünün ve bölgedeki biyoçeşitliliğin korunmasını sağlama amacındadır. Bunun yanı sıra, yöresel yemeklerin tanıtılmasını ve iyi gıda tüketimini de desteklemektedir. Bu bağlamda, yoğun ve stresli şehir hayatının arasında kısa bir rahatlama fırsatı arayanlara yönelik ortaya çıkan kırsal turizm, tarımsal turizm, eko-turizm gibi turizm türlerine destek olacak nitelikte bir harekettir. Bunun yanında yöresel yemeklerin tanıtılması ve yörelerinde tüketilmesi ile birlikte gastronomi turizmine de desteği göz ardı edilemez. Bu çalışma, alanyazın taramasına dayalı olarak hazırlanmıştır. Çalışmada, sürdürülebilir turizm açısından SlowFood hareketi ele alınmış ve Türkiye’deki örnek uygulamalar incelenmiştir.

🇵🇱(🇬🇧 below) ABSTRAKT

Wiele jest sposobów konserwowania owoców ze zbieractwa i z upraw. Jednym z najdoskonalszych jest typ produktu, którego forma kulinarna, znana od stuleci albo i tysiącleci w krajach Azji Centralnej i Kaukazu, a w Polsce udokumentowana dużo później. Najdoskonalsza dlatego, że wykorzystuje naturalne źródło energii cieplnej: promienie słoneczne. Historycznie, jego wytwarzanie nie było wcale li tylko rozrywką kulinarną w formie deseru, a... atrybutem praktyk obrzędowych islamu.
Powszechny wśród konsumentów (nie badaczy) sposób poszukiwania informacji, to wynajdywanie haseł w platformie Wikipedia. Geneza przekąsek z suszonych owoców jest tu błędnie formułowana. Opisy głoszą, że jest to tradycja i pomysł kuchni rosyjskiej, co jest nieprawdą. Rosja carska zawłaszczyła wiele utworów i konceptów kulinarnych licznych narodów i etnosów. Ta próba dominacji trwała w ZSRR i trwa dziś. Produktów tych nie wymyślili ani Rosjanie, ani Ukraińcy, ani Polacy. Kto zatem? W antropologii i badaniach nad pożywieniem (jedzeniem) jest to pytanie retoryczne, nie mające odpowiedzi. Nacjonalizacja kulinariów nie jest właściwym tropem. Niewątpliwie jednak warto podjąć analizę antropologiczną praktyk jedzeniowych, której fragmentem jest niniejsze opracowania.
Autorka, Anna Maria Rumińska, antropolożka kultury i jedzenia, architektka i projektantka ogrodów, kucharka-rekonstruktorka i kuratorka kulinarna, analizuje genezę i symbolikę PASTU, przekąsek z suszonych owoców. Bada ich rozmaite formy, nazwy narodowe i etniczne oraz głęboką symbolikę ukrytą w etymologii. Czerpie wiedzę ze źródeł turkijskich, np. kirgiskich i tureckich, a także arabskich, syryjskich i perskich, uznawszy źródła centralnoazjatyckie i kaukaskie za najważniejsze. Zajrzała też do źródeł indyjskich. Sporządziła mapę tego typu przekąsek. W Indiach wykonano badania naukowe w zakresie składu chemicznego. Istnieje nawet naukowy przepis kulinarny stworzony na potrzeby tej analizy.
Autorka prezentuje tu pierwsze i jedyne tłumaczenie wyników indyjskich badań, jak również krytykę opracowania FAO (Food and and Agriculture Organization of the United Nations) poświęconego tego typu przekąskom. Dzięki temu tłumaczeniu dostępna jest gastronomiczna analiza relacji między wieloma aspektami: nazwami narodowymi i etnicznymi, odmianami tego produktu i jego pochodnymi, sposobem przyrządzania, proporcjami składników owocowych, temperaturą, wilgotnością, czasem składowania, rodzajem opakowania, zawartością witaminy C, pleśni i drożdży.
Ta antropogastronomiczna praca badawcza zyskała wiele cennych wątków dzięki kontaktom w sieci SlowFood.com, szczególnie dzięki kontaktom Autorki z sieci „Terra Madre Salone del Gusto”, przede wszystkim z 2018 roku.
Niniejsze Studium to dogłębna analiza kulinarna, antropogastronomiczna i historyczna zawierająca również przepisy na różne przekąski z ich odmiennymi nazwami, instrukcje zdjęciowe i tekstowe. Całość zajmuje 40 stronach formatu A4. Studium zawiera tekst i wiele kolorowych ilustracji. Plik PDF ebook dostępny jest w linku albo na zamówienie emailem:
https://gum.co/SKOzu
chwastozercy (at) gmail. com
Partnerzy i Mecenasi:
Slow Food Dolny Śląsk - Społeczność Slow Food Promocji Kulinarnego Dziedzictwa Dolnego Śląska
www.slowfooddolnyslask.org

Pełny tekst:
https://chwastozercy.gumroad.com/l/SKOzu

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🇬🇧 ABSTRACT

There are many ways to preserve foraged (uncultivated) or cultivated fruits. One of the most perfect is a product, a culinary form known for centuries or even millennia in the countries of Central Asia and the Caucasus, also documented in Polish records much later. The most perfect, because it utilizes a natural source of thermal energy: sun rays. Historically, its production was not a culinary entertainment in the form of a dessert, but ... a ritual practice of Islam.
A common way of searching for information among consumers (not researchers) is searching for phrases in the Wikipedia platform. The origin of the dried fruit snacks is wrongly worded here. The descriptions say, this is a tradition and an idea of Russian cuisine, which is not true. Tsarist Russia appropriated many works and culinary concepts of many other nations and ethnoses, and this attempt to dominate was continued by the USSR and goes on today. These snacks were not invented by Russians, Ukrainians, or Poles. So by whom? In the food anthropology and food studies this is a rhetorical question, with no answer. Culinary nationalization is not the right track. Undoubtedly, however, it is worth undertaking an anthropological analysis of food practices, a part of which this study is.
The author, Anna Maria Rumińska, cultural and food anthropologist, architect and garden designer, chef-reenactor and culinary curator, analyzes the origins and symbolism of PAST, dried fruit snacks. She examines its various forms, national and ethnic names, and deep symbolism hidden in etymology. She draws knowledge from Turkic sources, e.g. Kyrgyz and Turkish, as well as Arab ones, Syrian and Persian, considering Central Asian and Caucasian sources as the most important. She also looked at Indian records. She made a linguistic map of this type of snacks. In India, scientific research has been carried out on this type of snack in terms of its chemical composition. There is even a scientific culinary recipe created for the purpose of this analysis.
The author presents the first and only Polish translation of the Indian research results, as well as a critique of the study of FAO (Food and Agriculture Organization of the United Nations) devoted to this type of snacks. Thanks to this translation, what is possible is a gastronomic analysis of the relationship between many aspects: national and ethnic names, varieties of this product and its derivatives, preparation method, proportions of fruit ingredients, temperature, humidity, storage time, type of packaging, content if vitamin C, moulds and yeasts.
This anthropogastronomic research gained many valuable threads thanks to the contacts within the SlowFood.com network, especially thanks to the Author's contacts from the network "Terra Madre Salone del Gusto", mainly from 2018.
This anthropogastronomic study is an in-depth anthropological, culinary and historical analysis, including recipes for various dried fuit snacks with their different names, photographs and text instructions. The whole is 40 pages of A4 format. The study contains text and a lot of colorful illustrations.
The PDF e-book in English is available by email order:
chwastozercy (at) gmail. com

Partners and Patreons:
Slow Food Dolny Śląsk - Slow Food Community for Promotion of Dolny Slask Culinary Heritage
www.slowfooddolnyslask.org