Slow Food motsi ne na "eco-gastronomic" wanda ke ƙarfafa kowa da kowa don dawo da jin daɗin teburin tare da abokai da dangi. Don haka cin abinci ya zama lokacin rabawa da ganowa. Ana gayyatar duk su sake haɗawa da al'adu ko bincika sabbin al'adun dafa abinci yayin da suke da damuwa da muhalli. Kuma sama da duka, dole ne mu ɓata hannayenmu. Ci gaba! Zuwa tukwane…

Dangane da hauka na gudun da ya mamaye al'adun al'ummomin bayan masana'antu da kuma manufar. abinci mai sauri wanda ke daidaita abubuwan dandano, motsin Abinci na Slow yana gabatar da kansa a matsayin mai adawa. Yana taimaka wa mabukaci da ya shagala ya zama mai ilimin abinci.

A cikin 1986, sarkar gidan abinci ta McDonald ta shirya don kafa reshe a kan kyawawan Matakan Mutanen Espanya.Matakan Spanish), wani wurin tarihi a Roma. Fuskantar abin da suke ɗauka a matsayin ci gaba da ba za a yarda da shi ba a cikin kayan abinci na takarce a ƙasar Italiya, mawallafin labarin gastronomic Carlo Petrini da abokan aikinsa na kamfanin gastronomic na Italiya Arcigola sun kafa harsashin motsin Abinci na Slow. Tare da ban dariya da hankali, suna shawo kan gungun masu fasahar Italiyanci da haziƙai don shiga aikin su. Bayan haka, Italiya ita ce wurin haifuwar manyan abinci na Turai. Abincin Faransa ma yana da bashi saboda haruffan daraja.

Carlo Petrini ya fara haɓaka manufar Slow Food a matsayin abin wasa, nod ɗin falsafa ga Italiyanci masu cin abinci. Sa'an nan, ra'ayin ya kasance mai kyau wanda a cikin 1989, Slow Food ya zama kungiya mai zaman kanta ta duniya. An ƙaddamar da ƙaddamarwa a Opéra comique de Paris tare da tallafi na Slow Food manifesto don dandano da bambancin halittu, Carlo Petrini ya gabatar¹.

Farkar da dandanon abinci na jama'a, da bayanin asalin abinci da yanayin zamantakewa da tarihin yadda ake samar da shi, gabatar da masu samarwa daga nan da sauran wurare, wadannan wasu ne daga cikin manufofin tafiyar Slow Food.

Magoya bayan wannan motsi suna son tabbatar da cewa koyaushe za a kasance wurin abinci na fasaha. Sun yi imanin cewa kayan abinci na ɗan adam da muhalli suna cikin haɗari ta hanyar masana'antar abinci, wanda ke ba da duk samfuran don saurin gamsar da sha'awarmu.

Sun kuma yi imanin cewa, magance matsalolin rashin abinci mai gina jiki a Kudu da rashin abinci mai gina jiki a Arewa yana bukatar a kara sanin nau’in al’adun abinci iri-iri da kuma sake dawo da tunanin rabo.

Don cimma waɗannan manufofin, masu yin Slow Food sun yi imanin cewa ya zama dole a rage gudu: ɗauki lokaci don zaɓar abincinku da kyau, ku san su, ku dafa su da kyau kuma ku ji dadin su a cikin kamfani mai kyau. Don haka alamar jinkiri, katantanwa, wanda kuma ke haifar da hankali da hikimar falsafar, da kuma ladabi da daidaitawa na mai hikima da mai tausayi.

Baya ga gudanar da ayyukan da suka dace da ke mai da hankali kan ilimin ɗanɗano da gano abubuwan ɗanɗano na gida da aka manta ko da ke cikin haɗari, Slow Food yana ƙarfafa sakewa, ta fuskar abinci, ilimin fasahar fasaha wanda ke zamewa cikin mantawa. a karkashin matsi na rashin iya sarrafa albarkatu.

A yau, kungiyar tana da mambobi kusan 82 a wasu kasashe hamsin. Italiya, mai mambobi 000, har yanzu ita ce cibiyar al'amarin. Babban ofishin Slow Food International yana cikin tsakiyar Piedmont Italiyanci, a cikin garin Bra.

Ƙungiya mai rarraba

Membobin sun kasu kashi-kashi na gida, kowanne ya zama a gudanar a Italiya ko a Convivium wani wuri a duniya. Akwai kusan 1 daga cikinsu. abincin dare yana nufin "zauna tare" kuma yana a tushen kalmar Faransanci "convivialité". Wannan yana tunawa da al'adar cin abinci da ke haɗa mutane a kusa da tebur don ciyar da rayuwa, ruhi da jiki.

Kowane Convivium yana tsara nasa ayyukan: abinci, ɗanɗano, ziyartan gonaki ko masu sana'ar abinci, taro, tarurrukan horar da ɗanɗano, da sauransu.

Jami'ar Kimiyyar Gastronomic

Slow Food ya kafa Jami'ar Kimiyyar Gastronomic a Bra³ a cikin Janairu 2003, wata babbar ilimi ma'aikata gane da Italiyanci ma'aikatar ilimi da kuma ta Tarayyar Turai. Wannan cibiyar horarwa da bincike na da nufin sabunta hanyoyin noma, kare nau'ikan halittu da kuma kiyaye alaƙa tsakanin ilimin gastronomy da kimiyyar aikin gona. Ba mu koyar da dafa abinci irin wannan ba, sai dai abubuwan da suka shafi ilimin gastronomy da ilimin gastronomy ta hanyar ilimin zamantakewa, ilimin ɗan adam, tattalin arziki, ilimin halitta, ilimin kimiyyar muhalli, siyasa, da sauransu.

Ku ɗanɗani gaskiya

Bugu da ƙari, Slow Food yana gudanar da taron jama'a da nufin inganta abinci mai kyau da abinci mai kyau, irin su shahararren. Nunin Dandano Na Duniya (International Taste Fair) a Turin, Italiya². Wannan taron, wanda ake gudanarwa duk bayan shekaru biyu, yana bawa jama'a damar ganowa da ɗanɗano abubuwan dafa abinci daga ko'ina cikin duniya, don saduwa da manyan masu dafa abinci waɗanda suka yarda su faɗi wasu sirrin su, shiga cikin tarurrukan ɗanɗano, da sauransu.

Books

Slow Food kuma yana buga littattafan gastronomic iri-iri, gami da mujallar Slow, ana buga sau hudu a shekara cikin Italiyanci, Ingilishi, Jamusanci, Faransanci, Sifen da Jafananci. Wannan wallafe-wallafe ne da ke magana akan ilimin ɗan adam da yanayin ƙasa na abinci. Ana rarraba shi kyauta ga membobin duk ƙungiyoyin ƙungiyoyi na duniya.

Ta hanyar shirye-shirye daban-daban, da Slow Food Foundation for Diversity yana da manufa don tsarawa da ba da kuɗaɗen ayyuka mai yuwuwa don tabbatar da kiyaye bambance-bambancen kayan amfanin gona da wadatar al'adun dafa abinci na duniya.

Saboda hakaAkwatin dandano wani yunƙuri ne na ƙungiyar da ke da nufin jeri da kuma kare nau'ikan tsire-tsire na abinci ko dabbobin gona waɗanda ke fuskantar barazanar bacewa ta hanyar daidaita ayyukan noma na masana'antu. Rijista kayan abinci a cikin Akwatin Dandano shine, a wata hanya, sanya shi shiga jirgin Nuhu da zai iya kare shi daga ambaliya da aka sanar.

Lura cewa a cikin Turai, mun rasa kashi 75% na nau'ikan kayan abinci iri-iri tun daga 1900. A Amurka, waɗannan asarar sun kai 93% na lokaci guda.⁴. Slow Food Quebec don haka ya yi rajista a cikin Akwatin Ku ɗanɗani "Melon Montreal" da "saniya ta Kanada", abubuwa biyu na gadonmu sun yi barazanar ɓacewa.

Le shugaba yana cikin hanyar zartarwa na Akwatin Dandano tunda manufarsa shine bayar da tallafin kudi da dabaru ga manoma, 'yan kasuwa da masu sana'a waɗanda ke samar da abinci mai rijista da L'Arche. Yana haɓaka ƙungiyoyin samarwa da tallafawa tallan waɗannan samfuran ga masu dafa abinci, masu cin abinci da sauran jama'a.

Tun 2000, Kyautar Abinci Mai Sauƙi don Kiyaye Daban-daban jadada yunƙurin mutane ko ƙungiyoyi waɗanda ta hanyar bincike, samarwa, tallace-tallace ko ayyukan sadarwa, suna taimakawa wajen kiyaye ɗimbin halittu a ɓangaren abincin noma. Wadanda suka yi nasara suna samun kyautar kuɗi kuma suna amfana daga fallasa kafofin watsa labarai waɗanda Slow Food ba ya kasa ba su a cikin wallafe-wallafensa, a cikin sanarwar manema labarai da kuma a wuraren taron jama'a kamar. Salone del Gusto.

Wadanda suka yi nasara a baya sun hada da gungun ’yan asalin Amurka a Minnesota, Amurka, wadanda ke noman shinkafar daji, wata tsiro ta wannan yanki. Wadannan ‘yan asalin kasar sun shawo kan masana ilimin dabi’ar halitta a wata jami’a a jiharsu da su guji daukar hakki kan duk wani sabon nau’in shinkafar daji da ya samu sakamakon binciken da suka yi a kan kwayoyin halitta. Har ila yau, sun gano cewa babu wani nau'in GMO na wannan shuka da aka shuka a yankin don kiyaye amincin kwayoyin halitta na nau'in gargajiya.

Bugu da ƙari, ƙungiyar Slow Food ta kasa da kasa ta nuna haɗin kai tare da mafi yawan marasa galihu a duniya ta hanyar ba da tallafin kudi don ayyuka daban-daban: dawo da ƙasar noma da inganta hanyoyin samar da kayayyaki a cikin yankunan karkara a Nicaragua, suna kula da dafa abinci. Asibitin Amerindiya a Brazil, ba da kuɗaɗen shirye-shiryen abinci na gaggawa da aka yi niyya ga yara a Bosnia, sake gina wata karamar masana'anta cuku da girgizar ƙasa a Italiya ta lalata, da sauransu.