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

Introduction

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...

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Department of PhilosophyMarist CollegePoughkeepsieUSA