Food Revolutions


REVOLUTIONS are our social way of addressing and adjusting to issues that are of concern and food revolutions have long been part of our history.
To name a few of the recent revolutions; Michael Pollan, has created through his writings a large food revolution movement which are highlighted in his conversation with Ruth Reichl at the Smithsonian Institute, this can be read here.
The Slow Food revolution started with Carlo Petrini in the late 80’s when he raised his voice against the fast food culture and it’s threat to the loss of Italian foods and culture. This revolution has spread all over the world and now embraces most countries and has many arms, amongst which is a Slow Food University of Gastronomic Sciences to the support of biodiversity by registering products that are threatened and by setting in place systems that support their ongoing survival and to The 1000 gardens project in Africa.
Another amazing food revolution story happened in 2005 where the Nordic Council of Minister initiated the New Nordic Food manifesto as a way of boosting production and consumption of traditional food products.
In 2005 the Nordic Council of Ministers initiated the New Nordic Food manifesto as a way of boosting the production and consumption of traditional food products. They sought answers by studying the history of agricultural production and amongst many things learned that the international success of Danish butter and pork had a disastrous effect on local cuisines as it muscled out most other areas of production. This has resulted today in the amazing food culture that has seen the revival of their local traditional foods in Scandinavia.
And finally to David Prior, well known, talented post graduate student from the Slow Food University of Gastronomic Sciences who writes so intelligently about the Australian Food Revolution in the latest edition of Conde Naste Traveller. Australian Bush Foods are being increasingly used and respected for their unique flavours. Read more about David.

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