The Slow Food Movement
In 1987 Carlo Petrini started a coalition dedicated to the politics and pleasures of slowness and the opposition of fast food. (Leitch 439) He describes one of his goals by saying:
I'm for virtuous globalization, where there's a just and true commerce to help small farmers. It's important to have a commerce that's organic and sane and against genetically modified organisms and processes that poison the land with chemicals. For example, there is coffee in Chiappas, amaranth in Argentina. Slow Food is able to provide them with more money and better offers than big business would be able to. (Leitch 430)
The efforts of the Slow Food Movement are essential to the survival of an aesthetic world of authentic food and respect for the people who produce, grow, and prepare it.
Slow Food is a deliberate name that is meant to be defined as the opposite of quick, unauthentic meals. (Pietrykowski 310) When developing his organization, Petrini thought that the snail would be the most adequate symbol for his cause because of the slowness of the animal. (Leitch 439)
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their essay Miele and Murdoch state in their essay *Slow Food in Tuscany,* "Slow Food believes that a combination of skill, know how, and the use of natural resources is essential to the quality of authentic regional cuisine" (324). Slow Food plays a very important role in conserving regional cuisines and in order for these foods to flourish they need to make an impact with the people of specific regions and make it apparent that there is a great need for them to embrace the cuisines of their respected areas. It is essential that people embrace their regional dishes in order to maintain dishes' importance to a specific region. To emphasize my point, in *Slow Food in Tuscany,* Miele and Murdoch say, "In order for cultural heritage to be preserved, regional foods need to be protected because of their important representation of their respective cultures" (318).
In her journal *Italian Food and European Identity,* Alison Leitch says, " Slow Food protects endangered or neglected foods from extinction. They lobby for the use of foods such as the red onion in Calabria. The movement believes that...