slow food

(redirected from Eco-gastronomy)

slow food

n
(Cookery) food that has been prepared with care, using high-quality local and seasonal ingredients
[C20: by analogy with fast food]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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Anselm College in Manchester, and Kate Aiken, a sophomore double majoring in business and eco-gastronomy at University of New Hampshire in Durham.
"Eco-gastronomy" is the new subject matter that ESTs "edible education" teaches, bringing together food, aesthetics, and an ethic of sustainability to celebrate "diversity, tradition, character, and what its founder, Carlo Petrini, calls 'quiet material pleasure'" (Waters, 2005, p.
Despite Waters' conceptual and practical ingenuity in her work with the King School collectivity, I am not claiming that either Waters or that collectivity is a "philosopher of education." However, ESY does evidence creative use of Waters' deep theoretical understandings of both education and eco-gastronomy; and its generative significance for public education is at once pragmatic, variegated, and complex, worthy of both empirical investigations and philosophical inquiries of various sorts.
Waters makes clear that her project of education for nourishment through eco-gastronomy begs for such various kinds of philosophical scrutiny when she explains,
They'll definitely want to read "Educational and Training Opportunities in Sustainable Agriculture," which covers everything from the nation's longest-running undergraduate degree program in organic farming (Washington State University-Pullman) to the University of New Hampshire's new "eco-gastronomy" program, an eclectic blend of nutrition, food, and farming.
If you want to eat well and eat healthy - and be environmentally friendly, the latest craze in eco-gastronomy is slow food.
While focusing on maintaining the right to slow down to the pleasures of a good meal, in the mid-1990s, Slow Food's eco-gastronomy took a prominent and intrinsic place in the forefront of this movement.
Just as important, Slow Food has launched a handful of decidedly eccentric institutions and ideas--the Ark of Taste, the presidia, "eco-gastronomy," and "virtuous globalization." Unpack these terms and you have a pretty good idea what's afoot-and at stake.
This is what is meant by "eco-gastronomy." Slow Food features the foods and their producers at its Salone del Gusto (Hall of Taste), and organizes tastings at its local chapters (called Convivia), where an effort is made to educate palates in the course of exercising them at a feast.