Date(s) - 23/10/2014 - 27/10/2014
Categories No Categories
2014 will mark the tenth Salone del Gusto and Terra Madre, with this year’s events bringing together more than 1,000 exhibitors from 130 countries, including over 300 Slow Food Presidia, chefs, farmers, fishers, eaters, authors, advocates, academics, artisans, international representatives from wine and gastronomy, and Slow Food’s network of small-scale producers and food communities on six continents. The packed program of conferences, taste workshops, classes and more combine to reveal the impacts our eating and consumption habits have on the welfare of the planet’s ecosystems, people and animals.
Terra Madre refers to the conference or world meeting of food communities to address topics such as: climate change, population growth, animal welfare, food waste, land grabbing, and much more.
Any Slow Food Canada members who will be in Turin for Terra Madre are encouraged to attend a meeting to meet other Canadians and participate in a 2-hour facilitated meeting on the future of Slow Food in Canada.
The meeting will be held on Saturday, October 25th, from 11:30 AM to 1 PM in one of the meeting room on the balcony of the Oval, on site at Terra Madre.
TERRA MADRE 2014 SAMPLE CONFERENCE TOPICS
|Full listings for conference workshops are translated in English at http://www.salonedelgusto.com/events/conferences.|
Salone del Gusto or “Hall of Taste” refers to the world’s largest food and wine fair, held concurrently with the Terra Madre conference. Booth by booth, dish by dish, thousands of small-scale food producers demonstrate the extraordinary diversity of food. Visitors have the opportunity to discover many of each country’s and region’s unique local products and cuisines — especially highlighting Slow Food’s Ark of Taste and Presidia projects to preserve rare and endangered foods and food practices.
Truly one-of-a-kind, Salone del Gusto includes a mind-boggling, stomach-grumbling more than two hundred cooking, mixology, and taste workshops. Through taste education, Salone del Gusto not only dazzles our taste buds but also brings us closer together as a planet: through sensory experiences that transcend all borders, our interconnectededness with people, animals, and plants around the world becomes tangible. It’s one thing to understand that interconnectedness in theory, and quite another to be in Turin and literally taste it. It is the thousands of local flavors manifested in Salone del Gusto that give what’s discussed in Terra Madre workshops and presentations acutely tangible meaning.
SALONE DEL GUSTO 2014 SAMPLE WORKSHOPS
Cooking School New for 2014!
- Vegetable Kingdom »
- Truffles in the Kitchen »
- Leftover Cooking: The Thousand Uses of Rice »
- The Art of Pork »
- The Cebiches of Peru »
- The History of the Cocktail »
- Beer: A Special Ingredient for Modern Mixology »
- The Tradition of Liquors: From Arab Alchemy to Modern Biological Usage »
- Discovering Tradition Prosciutto Producers of Europe »
- Tea in Japan: Innovation and Tradition »
- The Biodiversity of Couscous in Northwest Africa »
- Leftover Cooking: Toss Nothing »
- How to Taste Coffee Like a Professional »
- Nebbiolo in its Most Natural and Highest Interpretations »
- German Pastry-Making: Sweet Berlin »
- The Caribbean’s Authentic Rum »
- The Importance of Soil: Why Burgundy? »
- Mountain Pasture Cheese from Carso and Slovenia »
Full listings for 200+ workshops are at http://www.salonedelgusto.com/
Good, Clean and Fair Food For All
Every last one of the thousands of exhibitors at Salone del Gusto and delegates to Terra Madre first and foremost embodies the core principles of Slow Food’s mission:
- Good: Our food should be tasty, seasonal, local, fresh and wholesome.
- Clean: Our food should nourish a healthful lifestyle and be produced in ways that preserve biodiversity, sustain the environment and ensure animal welfare — without harming human health.
- Fair: Our food should be affordable by all, while respecting the dignity of labor from field to fork.
- For All: Good, clean and fair food should be accessible to all and celebrate the diverse cultures, traditions and nations.
2014 has been declared by the United Nations to be the “International Year of Family Farming.” Inextricably linked to national and global food security, family farming should be celebrated because it produces 80% of the food eaten by the Earth’s population. What is eaten, note, not what is sold.
Agribusiness would love for us all to believe that an agricultural model based on monocultures, synthetic chemicals and mechanization is the sole antecdote to world hunger. But even with a constantly growing population and an arable surface area unable to expand as urban and industrial areas proliferate, family farming continues to eradicate hunger and poverty, provide food security and nutrition, improve livelihoods, manage natural resources, protect the environment, and achieve sustainable development, in particular in rural areas. Slow Food believes family farming should not be seen as what will save the planet; it should be seen as what has so far stopped the planet from being lost. Read more »
Ark of Taste
Like a catastrophic flood, industrial agriculture and the homogenization of taste are wiping out many foods worldwide, along with the cultures they represent and the history that defines them. For example, of the more than 5,000 varieties of potatoes that existed in the past, today only four are commonly grown and consumed.
Since 1996, Slow Food’s Ark of Taste initiative has catalogued and sought to preserve foods and food traditions that are at risk of extinction, including fruits, vegetables, animal breeds, cheeses, breads, sweets, and more. In Turin, the Oval arena will feature the individual stories and cases for preservation of more than 1,000 Ark products from over 60 countries. Read more »
Delegate Transportation, Housing & Meals
Delegates receive housing, ground transportation and meals for all five days of the event, including:
- Daily entry to Terra Madre and Salone del Gusto
- A shared room with another delegate at a hotel provided by Slow Food International from the evening of October 22 through the evening of October 27
- Free meals at the hotel and Terra Madre canteen from October 22 to October 27
- Free shuttle upon arrival/departure between the airport and Terra Madre and housing
- Free daily shuttle between housing and Terra Madre
(note : the nomination process is now closed)
The event will focus on two themes this year: The Ark of Taste and Family Farming. The number of delegates* allocated to Canada by Slow Food International is roughly the same as last year. In 2012, there were 62 Canadian delegates.
One of the goals at Terra Madre is to showcase an array of international food products, cultures and traditions, as well as the impressive men and women who grow our and care for our food.
The main considerations that Slow Food International has suggested for eligible candidates are those Slow Food MEMBERS who:
- pro-actively supporting our network
- have not previously participated in Terra Madre as a delegate
- represent food communities whose products are included in the Ark of Taste and Presidia
- will exhibit in the SF Canada booth
If you are interested in attending Terra Madre and Salone del Gusto this October please contact your local convivium leader for information.
Slow Food International provides delegates with a Terra Madre delegate badge, entitling you to free:
- daily entry to all aspects of Terra Madre and Salone del Gusto
- housing from the evening of October 23 through the evening of October 27.
- meals at the hotel/canteen during the event from October 23 to October 27.
- shuttle upon arrival/departure between airport and the event venue and/or housing, and daily between housing and event location. Please note that transportation between housing and airport will only be provided if Slow Food receives flight information by mid-July.
*Everyone is welcome to attend the event and individuals who do not attend as delegates can attend by purchasing a ticket and arranging their own travel, housing, and food and are encouraged to attend the many discussions and workshops available.