Si comincia dal cappone: vent’anni di Presìdi Slow Food
The text offers a reflection on the two decades of experience of the international Slow Food association’s Presidia project. This ambitious scheme was launched to combat the loss of bio- and ethnodiversity around the world by promoting interventions aimed at adding value to local food products. Star...
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| Format: | Article |
| Language: | Italian |
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Dipartimento Culture e Società - Università di Palermo
2018-06-01
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| Series: | Archivio Antropologico Mediterraneo |
| Subjects: | |
| Online Access: | https://journals.openedition.org/aam/309 |
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| Summary: | The text offers a reflection on the two decades of experience of the international Slow Food association’s Presidia project. This ambitious scheme was launched to combat the loss of bio- and ethnodiversity around the world by promoting interventions aimed at adding value to local food products. Starting with the ethnographic research that identified the production cycle for the capon from Morozzo (province of Cuneo), a product of gastronomic excellence that in the 1990s was close to extinction, it is possible to more fully understand the function performed by the first Presidium established by Slow Food. |
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| ISSN: | 2038-3215 |