Margaux de Saint Céran
The movement has become an international organization with cells in different countries and a noble mission: to teach humanity to treat food meaningfully, to resist the onslaught of the global fast food and industrial food system, to promote local farming and local gastronomic traditions. Now that the world is experiencing a real Slow Food boom, ideas have spread far beyond the organization, but the essence remains the same.
marco dal maso
Not only is all this harmful to health. Global fast food spoils our tastes, destroys the traditions of food preparation and consumption, and kills food diversity on the planet. Food is more than just nutrients, it is part of a traditional culture that is under threat.
At one time in Europe and America, the food industry freed women from kitchen slavery, and it became quick, easy and inexpensive to eat and feed families. It was a real breakthrough. But in the long term, a problem arose: several generations grew up who did not know how to cook at all, plus the population had health problems – as you know, obesity in America is generally recognized as a national problem.
Our country was saved from this fate by the deficit, but recently we have been actively catching up with the West.
There, by the way, they are aware of this problem at the state level. They invest money and in every possible way promote the idea that talking at home is great, tasty, healthy and very fashionable.
Even if you still do not know how and do not have enough time, do not deprive yourself of the most ancient and most important human pleasure: cooking and treating. And let for a start it will be simple meals from elementary products only once or twice a week. For example, make it a rule to cook at least a Sunday dinner with your own hands (that is, do without canned food, sausages and ready-made sauces). Just get started – cooking is exciting and addictive, especially since there are so many sources of inspiration around. And there is always time for what you love.
HEJM – Interieurfotografie
If it’s not too late, ask your mom / grandmother to teach you how to bake the very signature pies that happen at every family holiday. Preserve and create new culinary traditions in your family. Even if life changes and your passion for cooking dies down, the achievements made during the period of passion for cooking will stay with you and will help you out all your life.
Best seasonal, from small local producers. We must not be lazy, look for and find our trusted suppliers at seasonal fairs and markets: Aunt Katya with magic cottage cheese and Kirill Petrovich with chickens, sauerkraut and wonderful salted mushrooms. You can order products directly from small farms or farms. The point is to know as much as possible about the quality and origin of the product. For greater transparency, progressive farms keep their doors open to the public.
Jen Dalley //
HEJM – Interieurfotografie
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- Do not buy or eat foods that contain ingredients that cannot be found in the kitchen of the average person;
- Avoid products that advertise on TV;
- Do not buy products with the words “fat”, low fat, “light” in the name;
- If the product contains more than 5 ingredients, refrain from purchasing;
- Do not eat if sugar, syrup, or sweeteners are among the first three ingredients;
- Pay more, eat less;
- Eat what people have prepared.
After all, only in this case can we be firmly confident in the quality of the product. And here we were much more fortunate than the Europeans – after all, we have summer cottages. Remember how with the onset of the era of abundance, everyone began to destroy the hated beds in their dachas, and sow lawns instead.
Recently, the beds have begun to return. It has become fashionable to show off the harvest, treat colleagues with homemade preserves, and distribute pumpkins and apples from their own garden. Even those who do not have a summer cottage grow herbs and herbs on the windowsill. And this phenomenon is extremely positive!
marco dal maso
Find natural, order, wait until they bring…. And then also cook…. It is clear why food is called “slow”, in this situation you will not be in a hurry. However, the slowness does not end there. Slow food advocates are convinced that food is good and that it is eaten slowly. A long, thorough cooking should be followed by an equally unhurried joint meal, the meaning of which is not in the absorption of food, but in a special process and communication. The culture of gathering around food is as old as the world and it would be a great neglect to lose it. Here’s what Michelle Pollan advises in her Food Rules:
- Don’t eat alone;
- Eat slowly;
- Spend as much time on food as on cooking.
For a greater effect, they use the SousVide technology (sous vide), which in French means “in a vacuum”. Vegetables, meat, fish or, say, poultry, along with all the necessary spices, are hermetically packed in a heat-resistant bag so that there is no air left. Directly in the bag and cook. With prolonged exposure to temperature, the fibers are destroyed. The result is the most delicate and very juicy dishes with a pronounced natural taste. Cooking in this way is long, but quite easy, the main thing is to set a timer, otherwise it is very easy to forget about the dish that is left in the oven for five hours.
Mary jo bowling
- Film “The Story of Slow Food” 2013;
- Carl Honore “No fuss. How to stop rushing and start living ”;
- Community http://slowfood_ru.livejournal.com.
Claudia Vallentin Fotografie