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Slow Food; it’s all about Argentina

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From 27th to 29th April, the ‘First Meeting of National Slow Cooks’ took place in Mar del Plata. From Tilcara to Patagonia, eight chefs representing different regions met to write up the manifesto for ‘Slow Cooking’. The meeting of cooks was instigated by the Network of Slow Food Chefs of Argentina.

Slow Food is an ecogastronomic association with no lucrative financial aims. Founded in 1989 to counteract the sensation of the fastfood nation, Slow Food seeks to prevent the disappearance of local gastranomic traditions and to fight the lack of general interest for nutrition, origins, flavours and the consequences of our poorer eating habits.

According to Slow food, nutrition should be good, clean and fair. Food must taste good, and it must be produced without damaging the environment, any species of animals or our health, and the producers must be paid equally.

The manifesto  released is based on the philosophies of the international movement that is Slow Food, but has been analysed and adapted to society, economy, and the culture of Argetnina. The manifesto explains that from their homes cooks can help create a better system of eating habits for everyone.

Today there are more than 100,000 members belonging to the Slow Food sensation, distributed in more than 100 countries, coexisting in territorial groups. More than 750 groups exist in the world; seven of these developed their activity in Argentina, with more than 300 societies.

The Network of Slow Chefs of Argentina was born in February 2007. They are a group of cooks who have a clear orientation towards natural ingredients, that are both sustainable and regional.

Today there are 140 cooks, representing every region of the country in the Network and have the ambtious objective for 2009, to duplicate their associates with a plan of diffusion throughout gastronomic schools across the country.

At the meeting, the chefs shared their native products and regional recipes. They also discussed Argentine gastronomy and ways they can contribute, from the kitchen, a collective and evironmential conscience for the planet.

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