Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Slow Food

  • Joseph CampisiEmail author
Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_21


Slow food is a recent food movement. Unlike other food movements, however, such as the campaigns to “eat organic” or “eat local,” slow food is closely associated with and influenced by the programs and policies of an international organization which is itself called “Slow Food” founded in Europe in 1989 (Irving 2008; Malatesta et al. 2005). One need not, however, be an official member of Slow Food to follow the movement’s ethos. Slow food is primarily a rejection of fast food and fast-food culture, and its followers claim that food that is “slow,” that is, food that is carefully prepared using minimally processed ingredients according to time-honored cultural traditions, is superior in taste and quality to the highly processed, generic, and standardized fare that typifies much of the fast and processed food industries. Adherents of slow food also maintain that food is more properly enjoyed when it is consumed at a leisurely rate in the company of others, as opposed to the...

This is a preview of subscription content, log in to check access.


  1. Aristotle. (1999). Nicomachean ethics (2nd ed., trans: Irwin, T.). Indianapolis: Hackett.Google Scholar
  2. Chrzan, J. (2004). Slow food: What, why, and to where? Food, Culture and Society, 7, 117–132.CrossRefGoogle Scholar
  3. Donati, K. (2005). The pleasure of diversity in slow food’s ethics of taste. Food, Culture and Society, 8, 227–242.CrossRefGoogle Scholar
  4. Epicurus. (1964). Letters, principle doctrines and Vatican sayings (trans: Geer, R. M.). Indianapolis: Library of Liberal Arts.Google Scholar
  5. Gaytán, M. S. (2004). Globalizing resistance: Slow food and new local imaginaries. Food, Culture and Society, 7, 97–116.CrossRefGoogle Scholar
  6. Hume, D. (1963). The standard of taste in essays: Moral, political and literary. Oxford: Oxford University Press.Google Scholar
  7. Irving, J. (2008). The slow food companion: Welcome to our world. New York: Slow Food Editore.Google Scholar
  8. Jones, P., Shears, P., Hillier, D., Comfort, D., & Lowell, J. (2003). Return to traditional values? A case study of slow food. British Food Journal, 105, 297–304.CrossRefGoogle Scholar
  9. Labelle, J. (2004). A recipe for connectedness: Bridging production and consumption with slow food. Food, Culture and Society, 7, 81–96.CrossRefGoogle Scholar
  10. Laudan, R. (2001). A plea for culinary modernism: Why we should love new, fast, processed food. Gastronomica: The Journal of Food and Culture, 1, 36–44.CrossRefGoogle Scholar
  11. Lotti, A. (2010). The commoditization of products and taste: Slow food and the conservation of biodiversity. Agriculture and Human Values, 27, 71–83.CrossRefGoogle Scholar
  12. Malatesta, S., et al. (2005). The slow food companion. Bra: Slow Food Editore.Google Scholar
  13. Parkins, W., & Craig, G. (2006). Slow living. Oxford: Berg.CrossRefGoogle Scholar
  14. Petrini, C. (2001). Slow food: The case for taste. New York: Columbia University Press.Google Scholar
  15. Petrini, C. (2005). Slow food nation. New York: Rizzoli Ex Libris.Google Scholar
  16. Petrini, C. (2009). Terra Madre. White River Junction: Chelsea Green Publishing.Google Scholar

Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Department of PhilosophyMarist CollegePoughkeepsieUSA