 
Slow Food talk at Museo ItaloAmericano
Check out this very interesting talk at the
Museo ItaloAmericano:
Find out why the lessons Renato Sardo learned from his mother
in Piemonte changed the way we look at food today in the San
Francisco Bay Area. Mr. Sardo, the longtime head and co-founder
of Slow Food International will talk about the philosophy and
practical applications of savoring and protecting good food that
is locally produced. We will not only learn how to eat better,
but how our support of artisan food production can change the
world one bite at a time! Anyone who has had the opportunity
to dine in Bra, Italy, will fully understand the contributions
that Renato and his father, Pietro Sardo have made to the culture
of "real" food and wine.
Thursday, September 21, 2006 - 7:30 pm
Museo ItaloAmericano
Slow Food Movement Information
From SFGate article Down To A Science
{quote}He's traveled widely in this country as head of the international Slow
Food movement, which he helped found with his father, Piero Sardo, and others
in the late 1980s. The organization now has 86,000 members worldwide, many in
Northern California, devoted to developing a culture of "real food" and wine.{/quote}
Slow Food is an international movement which came into being in Paris in 1989.
Its
head offices are in Bra, in Piedmont, in the north of Italy where the
first national association was founded. Other offices have been opened
in Switzerland
(1995), in
Germany (1998) in New York, in the
USA(2000), in France
(2003) in Montpellier, and this year in Japan in the northern city of
Sendai. Slow Food boasts 80,000 members in more than 100 countries,
organized into more than 800 local convivia. In Italy there are about
35,000 members and 360 convivia (in Italy known as condotte). In the
rest of the world, there are about 450 convivia and the number is
continuing to grow. The condotte in Italy and the convivia worldwide
are the linchpins of the Slow Food movement and interpret and represent
its philosophy at local level.
The head of the condotta or convivium is the fiduciary
or convivium leader, who, through the members
and the central office, organizes food and wine events
and initiatives, creates moments of conviviality,
raises the profile of products and promotes local
artisans and wine cellars. He also organizes tasting
courses and Taste Workshops and promulgates new food
and wine developments and knowledge of the products
and cuisines of other areas. In short, he educates
in matters of taste.
Local rootedness and decentralization (plus the ensuing conservation of typicality) - and without
forgetting the voluntary nature of its representativesÕ contribution - are the most authentic
characteristics of the movement, and the network of contacts it has built over the years
represents without doubt its most valuable asset.
  
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